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wineanddinosaur · 3 years ago

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We Asked 13 Bartenders: What’s the Most Underrated Whiskey Cocktail?

Whiskey or whisky — however you spell it, it can make for a great cocktail. We asked bartenders what they thought the most underrated whiskey cocktail is, and the results said a lot: Think more complex flavors and old-school cocktails that have fallen off the radars of many. But there are also nods to classics that you can riff on — while some may say an Old Fashioned is overrated, there are so many takes on it that it could very well be something you’re sleeping on… so ask your bartender for their favorite variation. Here, bartenders share the most underrated whiskey cocktails.

The Most Underrated Whiskey Cocktails:

Paper Plane

Vieux Carré

Whiskey Smash

Gold Rush

Boulevardier

Diamondback

Rusty Nail

De La Louisiane

Manhattan

Old Fashioned

Keep reading for details about all of the recommended cocktails!

“The underrated whiskey cocktail for me would be a Paper Plane. It’s a fun, bitter sour cocktail with a touch of sweet from the spirits used. It’s an equal-parts cocktail using Aperol, whiskey, Amaro Nonino, and lime. It has layers of flavor and is complex yet approachable. Definitely an underrated whiskey cocktail in my opinion. Try one next time you are out at your favorite bar. Maybe you’ll fall in love with something new.” —Josha Lopez, Beverage Manager, Osaka Miami, Miami

“The Vieux Carré is by far the most underrated whiskey cocktail. Paired equal parts whiskey and Cognac, and made more complex with a nice sweet vermouth, [and] Benedictine, Angostura, and Peychaud’s bitters. It’s one of the most complex and beautiful cocktails. It just takes you right back to New Orleans.” —Keith Mrotek, Bar Manager, P.S. Steak, Minneapolis, Minn.

“I’ve always loved a classic Whiskey Smash. It’s a great compromise between an Old Fashioned and a Whiskey Sour. It’s also easy to create any number of variations. Toss in a blackberry, change up the bitters, or split the whiskey with another spirit and you’ve got an entirely different cocktail.” —Shannon Tebay, Head Bartender, Death & Co., NYC

“A new aged classic that you don’t see ordered much is the Gold Rush. A simplistic cocktail, yet balanced and soothing.” —Darren Fallon, Lead Mixologist, The Watch: Rooftop Kitchen & Spirits at The Restoration Hotel, Charleston, S.C.

“Not so much underrated, but I wish more people would drink the Boulevardier, the perfect balance of bourbon, Campari, and a good quality sweet vermouth with a beautiful orange twist.” —Johnny Swet, Master Mixologist and Founding Partner, JIMMY Rooftop Bar, NYC

“The Vieux Carré is so underrated. Gorgeous whiskey cocktails have roots all over the world, but the Vieux Carré ties so many wonderful spirits from so many places together to make something unique and dynamic.” —Meg Hoberg, Lead Bartender, Sidebar at Bode Nashville, Nashville, Tenn.

“A whiskey cocktail that I think is quite underrated is a personal favorite, a Diamondback: ½ ounce Yellow Chartreuse, ½ ounce Laird’s Bonded Apple Brandy, and 2 ounces of 100-proof bonded rye whiskey (preferably Rittenhouse or Old Overholt). Stir and serve straight up. Delightful.” —Naomi Schimek, Mixologist, Soulmate, Los Angeles

“Rusty Nail. The key ingredient Drambuie [a Scotch whisky liqueur infused with a blend of honey, herbs, and spices] is often relegated to a dusty shelf, but it’s deserving of more frequent use. As opposed to the bland Old Fashioned, the Rusty Nail has tons of complexity packed in the sweetening ingredient, with honey, orange, vanilla, fennel tones, and more. Dust off the Drambuie!” —Rob Krueger, Head Bartender at John Fraser Restaurants, NYC

“For me, the most underrated whiskey cocktail is a De La Louisiane at a 4:1 ratio. Throw together rye whiskey, Benedictine, sweet vermouth, some absinthe, some Peychaud’s, and my god — you got a beautiful thing. When you’ve been around cocktails a long time, it’s the nature of the game that you’ll have had quite a few. But when your mind whispers out that it longs for a Vieux Carré, or a Sazerac, oooh, or what about a Manhattan riff, too? It could end up with a very fun night. So for me, there are flavor profiles in the De La Louisiane cocktail that tip its cap to so many of those beautiful classic whiskey cocktails. So have one of these, instead of one of everything.” —MacKenzie Conway, Beverage Manager, Fight Club DC popup at Beuchert’s Saloon, Washington, D.C.

“The Vieux Carré. Even though this cocktail is split base, the whiskey is utilized so nicely and blends so perfectly with Cognac and sweet vermouth. The herbaceous aspect of the Benedictine completes this well-rounded yet under-ordered cocktail.” —Jesse Dureka, Head Bartender, Philadelphia Distilling, Philadelphia

“Boulevardier. It’s a classic cocktail that you can drink no matter what the season is. It’s both refreshing in the summer and full of robust flavor for the winter.” —Valeria Murrieta, In-House Mixologist, Estancia La Jolla Hotel, La Jolla, Calif.

“The most underrated whiskey cocktail is a Manhattan. Everyone’s usual ‘go-to’ for a spirit-forward whiskey cocktail is an Old Fashioned, especially since you can make so many variations of it. But many do not realize that you can make just as many (if not more) variations of the Manhattan cocktail as well. Definitely order a Manhattan on your next outing, and ask your bartender to put his/her special touch on it. I guarantee you won’t be disappointed.” —Anthony Baker, Mixologist and Virtual Cocktail “Professor,” NYC

“Old Fashioned. There are 500,000 ways to make an Old Fashioned, and very few people know that there are more variations to this simple drink.” —Jeff Fredeen, Bartender, Crush Lounge, Meritage Resort, Napa Valley, Calif.

The article We Asked 13 Bartenders: What’s the Most Underrated Whiskey Cocktail? appeared first on VinePair.

source https://vinepair.com/articles/wa-13-underrated-best-whiskey-cocktail/

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johnboothus · 3 years ago

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We Asked 13 Bartenders: Whats the Most Underrated Whiskey Cocktail?

The Most Underrated Whiskey Cocktails:

Paper Plane

Vieux Carré

Whiskey Smash

Gold Rush

Boulevardier

Diamondback

Rusty Nail

De La Louisiane

Manhattan

Old Fashioned

Keep reading for details about all of the recommended cocktails!

��Boulevardier. It’s a classic cocktail that you can drink no matter what the season is. It’s both refreshing in the summer and full of robust flavor for the winter.” —Valeria Murrieta, In-House Mixologist, Estancia La Jolla Hotel, La Jolla, Calif.

The article We Asked 13 Bartenders: What’s the Most Underrated Whiskey Cocktail? appeared first on VinePair.

Via https://vinepair.com/articles/wa-13-underrated-best-whiskey-cocktail/

source https://vinology1.weebly.com/blog/we-asked-13-bartenders-whats-the-most-underrated-whiskey-cocktail

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benjamingarden · 4 years ago

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Monthly Meal Plan + Grocery Haul: February 2020

Grocery shopping has changed quite a bit for us as compared to pre-pandemic. Has it for you as well? I used to shop monthly at a handful of stores so we could work to spend the least amount possible. Now days we are definitely paying more so we can limit our shopping mainly to 3 stores. Of course there have been price increases as well with many items, so that doesn't help. Regardless, having a well stocked pantry and freezer has been a huge benefit.

Here we go:

Total Amount Spent for February: $336.55 = $84.14/week.

Whole Foods - $71.35

Hannaford - $86.13

BJ's - $179.07

Like last month we will need a re-stock on milk and half & half in a couple of weeks and may get fresh greens at that time as well.

A note about our groceries:

You won't see meat or veggies purchased much because we have both stockpiled in our freezers for winter & spring, and grow many of our own veggies during the growing season. When we do purchase meat it's usually in large quantity (for re-stocking the freezer) and most of it is purchased from local farmers. Eggs should not show up on our grocery lists as our chickens supply us with those. Our shopping of boxed/bagged/jarred items is usually for re-stocking our pantry.

More Than You Ever Wanted To Know About Our Groceries:

Whole Foods

Fruit/Veg - my husband's favorite fruit, grapes ($2.99/lb), were on the list as were more sweet potatoes ($1.99/lb) (this time Hanna Sweet Potatoes), organic Envy apples ($1.79/lb), mini cucumbers ($3.99), cilantro ($1.49), and parsley ($1.49). The avocados were placed in this photo by mistake. They are accounted for in the Hannaford list because that's where they were purchased.

"Dairy" - of course I bought more Oately ($4.99/ea), no surprise there. I also bought my 2 favorite non-dairy butters. I rarely have oils/butters so they will last a while. If you are looking for a good non-dairy butter and haven't tried either the Foragers ($5.99) or Milkadamia ($3.59), I can recommend both. Foragers tastes like a cultured butter with a bit of a tang and Milkadamia is just a clean buttery flavor. Neither have palm oil if you're looking to avoid that as well.

Pantry - I like the King Arthur Organic Bread Flour ($9.99) for no-knead bread and pizza dough. I can't get the organic in the 2 regular stores I shop at so I usually either order it from King Arthur in bulk or purchase it at Whole Foods. Date Syrup ($7.99) - ok, yes, I know I can make this cheaper. Here's the issue. I have yet to be able to successfully make it as smooth as the syrup you buy. I use it in my coffee so if it has any chunks at all it's unappetizing. For any of you who make your own, any tips? I think it's my blender. I have a vitamix and I do not like it at all.

Other - sometimes I purchase pre-made hummus and Hope brand is one that I really like. I bought the Spicy Avocado (sooooooo good) ($2.70) and Original ($2.70)

Hannaford

Fruit/Veg - Avocados (shown by accident in the Whole Foods photo) (.49/ea), fresh salad greens (Little Leaf Farms $3.99/ea, Arugula 2 for $6.00), broccoli crowns ($1.69/lb), and I bought a package of mushrooms ($4.99) in case I couldn't get any at BJ's.

Meat - A package of little cocktail sausages ($4.29) as an option for Jay for lunch (pigs in a blanket with honey mustard dipping sauce), canned chopped clams ($3.19/ea) and bottled clam juice ($1.79/ea) for Clam Linguine later in the month.

Dairy - we had to buy milk at the store since we are only selling at the farmers market once a month right now. Local milk ($2.89), half & half (2.59/ea.) and cream ($1.99). And my husbands favorite butter ($6.99/ea) - 2 tubs because they run out of the large ones frequently.

Other - white vinegar ($2.69), rotisserie chicken spice blend ($4.99), Dentek floss sticks ($2.79), organic powdered sugar ($4.19) and organic brown sugar ($4.19), both of which we rarely use but I like to have them on hand, just in case. Salsa ($2.99) for days when I don't make any.

BJ's

Fruit/Veg - Kiwi fruit ($6.49 for 3lbs), mushrooms ($3.59), 3 bags frozen organic blueberries ($9.99/ea), 3 bags frozen organic cherries ($13.99/ea), POM Juice for the husband ($8.99), and 5 lb bag of sweet onions ($5.99).

Dairy & Meat - we have not been able to purchase all of the chicken we wanted to put in the freezer from a local farmer so we bought boneless skinless chicken thighs ($12.64 - just over $2.00/lb). Cheese sticks (Jay likes them wrapped with pepperoni and a bit of pizza dough then baked and served with pizza sauce) ($7.49)

Other - tri-color organic quinoa ($8.49), a special treat for my husband - PEEPS! ($9.99), cashews ($16.99), macadamias ($9.49) - both nuts are for Jays goji berry trail mix (noted in last month's post). Rao's marinara ($8.99) (the BEST once our homemade is used up), and Ro-Tel canned tomatoes ($7.99).

February's Meal Plan

A Note About Our Meal Plans

I create monthly meal plans because it's what I've found to be easiest for me. There may be some change but usually not much. Changing works because I rotate the same 30+ meals so we would use the ingredients at some point over the next 30-45 days. If we have perishables that need to be used up then that becomes priority and I may make changes to avoid food waste.

I usually make 2 separate meals - Jay and I eat completely different at this point. He used to be willing to eat what I eat as his side but not so much anymore. He's not a fan of whole grains and can only tolerate one type of veggie per meal. So.....you can see that I tend to eat the same thing multiple nights because it's easy and I don't mind at all. Where there's only one meal noted, I make a meat & cheese version for him and a vegan version for me. Where there's no veggie side noted for him I use whatever I've got that needs using up or I select a frozen veggie.

You will see that for Jays meals there are a few noticeable rotations.

In general, chicken meals are Mondays, Thursdays and Saturdays. Pork is Tuesdays. And Beef is Wednesdays, Fridays, and Sundays. This is in part due to the fact that he tells me it's illegal to serve chicken 2 days in a row. (insert eye roll)

Also, other then the occasional new recipe that I try, his meals rotate about every month and a half (a different rotation will show up for summer).

Our Sundays rotate around the same 4 meals (Tamales, Tacos, Homemade Pizza, and Pot Roast) because it's our farmers market day which means I want something super simple to make. I do not make the tamales, we love those by Tucson Tamale (not an affiliate link). Around us we can find a small variety at Healthy Living. Tucson Tamale offers meat, vegetarian, and vegan varieties and they are sooooo delicious. They do use oil in all of their tamales so if you are completely oil-free this is unfortunately not an option for you.

I remembered to photograph some of the meals!

Quick & Easy Chicken Parm

Homemade Hamburger Helper

Spinach & Sausage Stuffed Manicotti

Stuffed Pepper Casserole

Recipe Links:

Baked Cream Cheese Spaghetti (Damn Delicious)

Chicken Fajita Rice (The Girl Who Ate Everything)

Lentil Loaf (Simple Veganista)

Oven Baked BBQ Pork Ribs

Quick & Easy Chicken Parm

Homemade Hamburger Helper (Damn Delicious - I sub chicken stock for the beef stock)

Homemade Pizza - this is the pizza dough recipe we use

Spinach & Sausage Manicotti (South Your Mouth)

Bourbon Dijon Ham Steak (Martha Stewart - is delicious without the bourbon as well)

Slow-Cooker Mississippi Pot Roast

Monthly Meal Plan + Grocery Haul: February 2020 was originally posted by My Favorite Chicken Blogs(benjamingardening)

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riveires · 5 years ago

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liminal spaces

@toauz

HYEJIN

It’s a sign of the times, so they say. Or more accurately, how they like to say it. Language is fickle like that—the right shape, the right angles; all that precision for naught the second it’s wedged in where it shouldn’t.

Case in point: the two men at table 3, the only ones in this diner brave enough to carry their voices as loud and open as they do. Hyejin in her half-attentive state catches on in threadbare snippets, tail-ends and ribbon strands cut too hastily. Without context, they loop around the same idea: for every counted misery, there’s always the shelling out of some small dime-a-dozen wisdom.

Pending divorce, a marriage on the rocks, it’s not over till it’s over.

Niece number two, stepmother one and only, stage 3 and 4 respectively, only the good die young.

Major corporate corruption, laid off just last week, a sign of the times.

They shake their heads in unison, in agreement; indeed, indeed, as if enlightenment is just that easy. As if putting it out there for the world already makes it all better. Maybe for them it isn’t about if it’s better, but whether or not it feels like it. Which in some ways it does, goes down the stomach bourbon smooth, but there’s something too casual about it, too stubborn. As stubborn as a bad habit.

Which is exactly what it is: a bad habit.

Leave it to language, really, to be full of them.

——

The night blurs, with the quality of flickering TV static; clarity, then disconnect. Moments where her hand doesn’t quite feel like her hand and neither does the reflection on the smudged window. Sometime along this dead crawl of the hour the men have left, their table empty. Hyejin’s eyes have been her plate for awhile now, dipped drowsy, cutting a long overdue meal into charred, bite-sized pieces.

Wandering doesn’t come as soon as she’d like it. The air stills, natural to this sort of 1 a.m., but there’s something pulling at her. Hyejin is slow to be compelled enough to look, but when she does, she can’t move.

Skeletons shut in the closet, burdens buried six feet under, confessions spilled without a single drop of blood. She’d been prepared before, as time had allowed for it. But not for this.

Never, ever, for this.

SEJIN

“Can I join you?”

Sejin’s already claimed her spot with the permission she knows she doesn’t ever really need. Hasn’t needed. Tense is nothing more than a continuous bond that sticks for years on end, nothing less than the woman’s stare from what seems like thousands of miles away. She only sits when she’s finished acknowledging the stillness in her eyes, a smile of her own crass enough for the other to decide, realize it’s nothing but a welcome home, darling.

(but only if you remember what that’s like,)

“I’m joining you.” This, an exhale. She pushes stray strands of hair away from her face, other hand occupied with a menu for distraction’s sake. A convenient occupation. Her lanyard hangs heavier than the burdens of this past week alone, an impending weight on her shoulders replacing it in purpose upon shifting her gaze at the not-stranger’s hands. Her neck next, cheeks after. She’s sullen, or so she won’t confirm out loud, and Sejin’s never been so disturbed at how much all of it is a sight for sore eyes.

Then again, she’s seen worse. Hopefully you have, too. My condolences while we’re at it.

Back against the cushion of the plastic-clad booth, Sejin looks at her with a full bottom lip. Had she desired to be less than sincere, said lip would be stretched, the corners of her mouth up and tight. But no, none of that. Not here anyway. It’s just them. Though, never really two. Since then.

since then, since then, since then,

“Seems you have no intention of choking to death even now.” Her smile pulls, disappears just as fast. “What a mighty fine record, that consistency.” I’ve had my hand at it, too. Silent punctuation. Time waltzes at the tip of her tongue when she can’t decide between prolonging her need to keep quiet and interrupting it with whatever folks deem a sign for I’m happy. 1, 2 3, 1, 2 3, 1, 2 3, 1 - inhale, sigh. Her chin’s on her palm, elbow on the table. Fondness on a whim. “Why are you one-upping me in looking this bothered over steak?”

HYEJIN

From a different angle, under a different set of hands, at a different time, they wouldn’t be two people but a single capture, frozen in some frame of space, the ink faint and fading.

They’d taken the pictures on a Thursday. The peak of autumn. The light pad through fallen leaves. Honeyed sky haze. A breath, the fresh taste of apple still lingering around the red of an open mouth. A day when the skin they lived in didn’t feel so tight. When she was a girl, and she was a girl—

(A girl, a girl, a girl, only a girl.)

A change in perspective is supposed to make all the difference. But what’s different?

(What difference does it make?)

The sensation that washes over is familiar, tepid and off-color, shell-shocked state drained out to the dullness of feeling underwhelmed.

Fanfare for reunions is only reserved to those she’d never given another thought to, wouldn’t care to. But then there’s her. There. Then. At the back of her mind, a snaking in, a total fallout. A pattern of comes and goes, like some phantom thing that can’t decide whether to stay or go.

To the surprise of no one, Sejin has already made up her mind.

It’s in her character to be quick in motion, anyway. A habit of hands picking things up then setting them down: the menu. That lazy, Cheshire drawl. This invisible pendulum placed in between, swaying for each lost second. Her expression says your turn, and she caves into the pull.

“You’re keeping count, that’s just as impressive.” The knife slows, but only marginally, only enough for her to see. Hyejin lifts her gaze, then locks it in full. It’s you never quite reaches completely. Instead: Hello again.

(And again, and again from the first hour to the last because this will always be here, lodged in too deep to dig out.)

“Because it looks like shit.” She skewers it up anyway by the fork, slides in a bite. Tastes like shit too.

Careful eyes flit to the column of her neck, the dangling strip of blue. “What are you, a nine-to-fiver? How professional.“

Another piece, chew and swallow. Affection rolls off of her curt and uninspired. “It’s so unlike you.”

SEJIN

But you’re still here anyway.

Sejin’s a defensive person by default. She’s known this before she’s even bothered to, and so much to her dismay, one look is all it takes for her to balance overdrive and the power of nonchalance in multiple places at a time. She scowls then, hooks her fingers around the lanyard and removes it up and over her head. Potential clatter is cushioned by the string when it lands on the table, hair swaying loosely when she leans back into the booth and crosses her arms.

“Because shit like retail and doing the dirty work is always professional, of course.” Her head’s situated on the top ledge for support, a harmful gaze shot at a ceiling that has no intention falling anytime soon. “What with all the mediocre-to-none tips and shitty customer reviews you get for breathing.” Said gaze is harmless now, back on Hyejin when she sits up. “I breathe just fine, you know?”

Right.

“None of that weird wheezing stalker-ish crap,” she clarifies. No one here deserves to sigh wistfully at anything, she could say. That would be hypocritical, however, for it’s the one thing she ends up doing when she glances at her ID once. Twice. Just in case it wasn’t herself she was seeing.

When will that be, by the way?

Sejin presses her lips into a thin line as she picks up the lanyard. It hangs from all four fingers, palm facing up to the ceiling. The bottom of the card barely reaches the tabletop, makes her place her elbow back on the surface so it feels strained no longer. Her expression remains straight. Almost never there, really.

What a metaphor, Ms. Hong. She only allows herself a quiver of a smile at this much.

“Meanwhile your life has come to what,” she says under her breath. Out loud, “Mai tais whenever you feel like it?” A quiet chuckle. “Whenever-to-whatever, victory in a cause or at least finding one.” The next one doesn’t happen. “That’s… all you’re responsible for today, huh?” Her brows raise slightly, pupils dilated more than they’d ever been in this past half hour.

Because, who gives a shit about what happens after?

You’re still here.

HYEJIN

I never said I’d leave.

This isn’t a first. Not this as in this moment: suspended, held by none other but the stale air of an afterthought. Neither is it the nature of the encounter in it of itself. By this it can only mean as in the sheer inevitability of it all, present, too present. Sharp-ticking-of-the-clock present.

She’s being too damn sensitive, or so she tells herself. Habit kicks in: don’t think, don’t think, don’t think. Her senses shift anyway, zeroing in shutter-speed: hands, card, oak of the table. Hands. Stray hair limp over the jut of her collarbone. Tinted buzzing of the light bulbs, the sign. Hands again. All that has been unsaid and stayed unsaid. Don’t. Think.

“Right,” she says, except it doesn’t sound like the noise of agreement that it’s intended for. “But you’re not.” Her fork is put down now. “Not in retail, I mean.”

Because that definitely isn’t right. Details are details, even if you’re too far to see them. Hyejin then sits up, the small of her back pressed against the worn skin of the diner booth. Turns out proximity can make you close enough to miss them. Either way, it doesn’t change the fact of the matter:

Hong Sejin and Lee Hyejin are sitting across from each other after far too long in the dead of the night.

Inevitably, at that.

“It’s something.” To the point, honest—or as honest as it can look, what with their time and place. Even if she wants to be less than so, say Mai tais? Are you hearing yourself? but restraint is one-part impulse control and one-part sentimental tendencies, and she owes that much. For everything. Despite everything.

So, as if to make it crystal-clear, she says it again:

“It’s something.“

Because isn’t everyone allowed that much? Even for the likes of them?

She shrugs, a wordless answer to a question that practically begs for it all at no cost. “It’s only been two hours. All I’ve done is sit here the whole time, with this steak.” And—maybe it’s the night holding on for too long, a trick of light, but there’s a split second of it—her expression darkens hard at the rim, then dissolves. Without a trace.

“And with you.“

You haven’t left either.

SEJIN

Sejin drops her ID.

“Two hours, hm.” Long, useless hours both with herself and yourself. Long time, no see. She still has yet to say that.

Lethargy doesn’t need to be blinked away. It was never really here to begin with; the weight on her shoulders and under her eyes isn’t that. And that, friends, will always go without saying. The ghosts of the past make it painfully clear that they’ve yet to cease.

She’s tongue-in-cheek when her eyes are laid on the card, a foreign kind of defeat etched on her face. Sharp inhale, an exhale that may as well have never happened. There’s a yawn that follows, goes unnoticed as her focus strays to the main counter, to the empty stools, zig-zagging from one end to another and back. Like a pendulum. This, her only freedom.

With a short-lived series of nods in acknowledgement to nothing and everything at once, she breaks the self-inflicted silence. Her hands fold together on the tabletop, gaze anywhere but somewhere with her back against the booth one last time. “We can cheer to that.” An inappropriate suggestion, like most other things out of her mouth alone, that really did not have to be said. Could or could not be done. Doesn’t have to be. Should. Not.

They’re hellbound regardless.

They could be, no matter what. And that’s no longer just a possibility. A conspiracy theory, a coping mechanism, anything. Never nothing.

It has, and will always be bigger than us.

Half of their lives have already been a test run.

HYEJIN

She ducks her head, both at a loss and too certain, all that and all at once. Something curls at the pit of her stomach, animal-like in the way that it lies in wait. Remorse isn’t it—premonition, her best guess. Evocative enough to make her halt, turn her line of sight back to the table.

Sometime ago, she’d had the uncanny ability to practically shear anything down to an immaterial state. Compact, disposable. Less to mull over when night falls.

It’d taken no more than a few hours for it all to turn to dust. Effort for effort for effort compounded by the year, and to end with what?

This time. A clearing for the next. Countless, daunting possibilities. She’ll have something to think about until then, whenever that’ll be. Insomnia tends to make those decisions without notice. Only serves her right, given back then. Given now.

“Why not?”

Menu in her grip, she opens it up to the page that reads off the beverage list. Draft beer. Chamiseul. No mimosas to be seen. Sarcasm in a gesture that’s as misplaced, too obvious as she is. Old habits die hard.

“Help yourself.”

Undoing what they’ve gotten away with already?

Fat chance.

Earlier on, she might’ve listed purgatory as her first choice, what with all that room to appease, to know repentance. But she’s no longer that age; older, wiser, the shift in realizations that’d come with. Her eyes begin to sting. She glances at the window again. All that endless dark to hold onto.

There’s nowhere for them to go, never has been. Not when there’s no destination for them to reach in the first place.

Not when they’re already here.

SEJIN

You, in the corner meanwhile, find yourself here on a workday and see:

There are two strangers in the dead of the night at a third-rate diner that Yelp has yet to know, the stares existing only between them. The concept of gazes can apply if and when they are lovers. Anyone else in the vicinity would vouch for this much, split into teams for no one else’s sake but their own. It’s… some game. It definitely exists.

At least it does that much, you know? Without the second-guessing part, too. It’s always the inanimate and the conceptual doing the fucking most, and she can’t seem to ever put a finger on why or what for.

Sejin’s eyes sting just as much, have been. Targeted towards a nowhere that isn’t outside nor within. They’re closed, that’s why, and if anyone else had still been watching at this point they’d be just as much of a fool as her in a parallel universe to think this is one or the other’s fault at a time. It’s a lovers’ quarrel, they will further assume. They will ride the tangent like this, and tears will be in vain if the bet was for guessing when they’d spill and not why.

But she doesn’t cry. Parallel universes exist in other lives. They exist in lives.

So she laughs instead, though not exactly dryly. You can’t do that anyways, but the sentiment doesn’t want to exist like that either if it doesn’t have to. It’s one instance, but it happens and makes her chest light enough for the parallel universe version of her to beg her to know heartbreak like she does.

With this, she gives her heart a break.

“I’ll have—” she hiccups. You, if you have me.

“—one of whatever she’s having.”

You, for the rest of your life.

——

“Haven’t seen you for ages, how are you?” “Burning.”

Sarah Kane, Phaedra’s Love

[FIN]

#toauz #c: lee hyejin #opp: hong sejin #pr: liminal spaces

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silkloss7-blog · 5 years ago

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January Menu - Menu Plan Monthly

Happy New Year everyone! I hope you had a wonderful holiday and are ready to kick off 2019! Today I have a new monthly menu plan ready to go, so without further ado, here is my January Menu Plan. Any dish noted with New is a new recipe I plan to prepare and will post the recipe as I make them. I hope y'all find something your family will love. ❤ January Menu Plan

Slow Cooker Black-Eyed Peas, Pan Fried Cabbage & Cornbread (New Years Day)

Copy Kat Cafe Rio Sweet Pork & Homemade Flour Tortillas

Cheesy Chicken Spaghetti, Green Beans & Rolls

Copy Kat PF Chang's Lettuce Wraps & Crab Rangoon Wontons

Bourbon Street Chicken , Brown Rice & Roasted Broccoli

Italian Sub Sandwiches & Garden Spaghetti Salad

White Cheese Chicken Lasagna , Steamed Green Beans & Rolls

DIY Frozen Pizza (Pepperoni & Supreme) (Freezer Meal)

Slow Cooker Beef Tips & Gravy, Mashed Potatoes & Calif.Veggie Blend

Hamburger Steaks W/Gravy & Onions

Pork Caldo (Pork & Vegetable Soup) & Flour Tortillas

Beef Enchilada Rolls Ups & Garden Salad

No Boil Classic Lasagna & Cesar Salad

Low Country Smothered Pork Chops, Grilled Zucchini & Mashed Potatoes

Roasted Potatoes & Smoked Sausage, Garden Salad & Sweet Cooked Apples

Chicken, Potato, Corn Chowder & Southern Hoe Cake

Baked Spaghetti Lasagna, Bread Sticks & Fruit Salad

Honey Barbecue Meatloaf, Creamy Skillet Corn

Teriyaki & Chicken Casserole & Egg Rolls

Crock Pot Zuppa Toscana Soup & Honey Wheat Rolls

Baked Ham Slices & Green Beans & New Potatoes & Ambrosia Fruit Salad

Barbecue Pork Roast, Easy Rice Pilaf & Roasted Broccoli

Hearty Stuffed Pepper Soup & French Bread

Puffy Navajo Tacos, Mexican Rice & Re fried Beans

Fall Off The Bone Ribs, Potato Salad & Corn on the Cob

Baked Meatballs W/Mozzarella, Whole Grain Spaghetti & Olive Garden Salad

Easy Peasy Chicken Legs, Easy Mac & Cheese New & Mixed Veggies

Praline French Toast Casserole, Sausage & Scrambled Eggs (Breakfast for Dinner)

Desserts: Old Fashioned Coconut Cream Pie Grandma's Banana Pudding

Texas Sheet Cake Cookies

Strawberry Jell-O Salad

Join the Mommy's Kitchen Free Email Subscription and you'll receive an email each time, I add a new recipe or post to Mommy's Kitchen. As a subscriber you'll also receive a monthly issue of "My Texas Table" newsletter packed with all the latest recipes, menu plans, special features, seasonal recipes, canning, gardening, holiday recipes and DIY projects!

Source: https://www.mommyskitchen.net/2019/01/january-menu-menu-plan-monthly.html

0 notes

healtry · 5 years ago

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best 10 healthy dinner ideas for two super easy to make (2020)

A rоmаntiс mеаl thаt wоn't dеrаil уоur diеt iѕ tоtаllу роѕѕiblе—juѕt tаkе a lооk through thеѕе super healthy dinner ideas for two. Thеу'll make уоu bоth hарру you ѕkiрреd take-out, and аrе ѕtill ѕресiаl enough tо feel dаtе-night wоrthу.

Our recipes list Today:

Cajun Butter Steak.

Chicken Marbella.

Seared Scallops.

Zucchini Lattice Lasagna.

Honey Garlic Glazed Salmon.

Tuscan Butter Roast Chicken.

Skinny Alfredo.

Balsamic Basil Chicken.

Cauliflower Pizza.

Mussels with Tomatoes and Garlic.

So Let's Dive Right in Recipes details:

Cajun Butter Steak

INGREDIENTS

1/2 с. low-sodium ѕоу sauce

1/3 с. еxtrа-virgin оlivе оil

1/4 c. lightlу расkеd brown sugar

1/4 с. bourbon

2 tbѕр. whоlе-grаin muѕtаrd

2 tѕр. cajun seasoning

2 сlоvеѕ garlic, minсеd

1 tѕр. frеѕh thуmе lеаvеѕ

2 lb. tri-tiр ѕtеаk (оr a vеrу thiсk cut of ѕirlоin)

2 tbsp. buttеr, сut into tаbѕ

Frеѕhlу сhорреd parsley, fоr gаrniѕh (орtiоnаl).

Watch this video to make it easy :

youtube

DIRECTIONS :

1) In a large bоwl, whiѕk together soy sauce, оlivе oil, brown ѕugаr, bоurbоn, mustard, Cajun seasoning, gаrliс, thyme, аnd rеd pepper flаkеѕ. Pоur оut аbоut ⅓ of mixture to uѕе fоr glаzе lаtеr. Toss ѕtеаk in mixturе and lеt marinate fоr 20 minutеѕ, оr up tо 4 hоurѕ. (If mаrinаting fоr more than 20 minutеѕ, cover bоwl with plastic wrар аnd rеfrigеrаtе.) .

2) Heat grill оr grill раn tо high. Remove ѕtеаk frоm mаrinаdе аnd ѕеаѕоn bоth ѕidеѕ with ѕаlt аnd pepper. Grill until сhаrrеd on bоttоm, аbоut 10 minutеѕ. Flip steak, thеn lоwеr grill tо mеdium-high аnd сооk fоr аnоthеr 8 tо 10 minutеѕ. (A mеаt thermometer inѕеrtеd intо thе thiсkеѕt part of thе meat ѕhоuld rеgiѕtеr around 130°.) Rеmоvе frоm grill аnd lеt rest on cutting board bеfоrе ѕliсing аgаinѕt the grain.

3) Mеаnwhilе, mаkе glаzе: Pour reserved mаrinаdе intо a small ѕаuсераn and bring mixture tо boil over mеdium-high heat. Rеduсе hеаt tо medium, and сооk until mixturе hаѕ thickened ѕlightlу. Whiѕk in buttеr until mеltеd. Rеmоvе from hеаt .

4) Bruѕh glaze over ѕtеаk аnd gаrniѕh with раrѕlеу, if using.

Chicken Marbella

A nоѕtаlgiс classic fоr mаnу, сhiсkеn Mаrbеllа is brinу, рiԛuаnt, аnd inсrеdiblу flavorful. Thе chicken is tеndеrizеd (аnd flаvоrеd bу) a mаrinаdе dоttеd with рrunеѕ, оlivеѕ, capers, and hеrbѕ. Serve аtор riсе, роtаtоеѕ, or еvеn еgg noodles. Nо matter what уоu serve it with, thiѕ сlаѕѕiс diѕh is sure to imрrеѕѕ.

Dо I nееd tо mаrinаdе thiѕ for 2-6 hours?

Wе rесоmmеnd doing so, or even рrеррing thiѕ thе dау bеfоrе and lеtting it marinade fоr a full night beforehand! Trust uѕ, once уоu tаѕtе thiѕ, уоu'll gеt it.

I HATE рrunеѕ. Should I rерlасе thеm with ѕоmеthing?

If уоu hаvеn't hаd thеm muсh bеfоrе, try thеm оut! Cооkеd рrunеѕ tаѕtе much diffеrеnt than аnу driеd рrunеѕ you mау hаvе hеѕitаntlу snacked оn in thе раѕt. Wе рrоmiѕе. If уоu really hаtе them, trу this with driеd apricots!

Dо I nееd tо uѕе bоnе-in, ѕkin-оn chicken?

If уоu prefer bоnеlеѕѕ skinless thighs, feel frее to uѕе thеm inѕtеаd! Thе аbѕеnсе of bоnеѕ mеаnѕ thе сhiсkеn will сооk a bit fаѕtеr, ѕо kеер аn еуе оn thеm.

Hаvе уоu mаdе thiѕ уеt? Lеt uѕ know hоw it wеnt in thе comments bеlоw!.

INGREDIENTS

1/3 c. extra-virgin olive oil

1/2 c. red wine vinegar

1 c. large pitted prunes

1 c. large green olives, pitted

1/2 c. capers

8 bay leaves

1 head garlic, cloves separated, crushed, and skins removed

3 tbsp. dried oregano

Kosher salt

Freshly ground black pepper

6 lb. bone-in skin-on chicken pieces

1 c. dry white wine

1/2 c. packed brown sugar

2 tbsp. cold butter, cubed

1/2 small bunch parsley, roughly chopped.

Watch this video to make it easy :

youtube

DIRECTIONS :

1) In a large bоwl, mix tоgеthеr oil, vinegar, рrunеѕ, olives, сареrѕ, bау lеаvеѕ, gаrliс, oregano, 2 tablespoons salt, аnd 2 teaspoons pepper. Add сhiсkеn tо mаrinаdе аnd соvеr tightlу with plastic wrар. Trаnѕfеr tо thе rеfrigеrаtоr and mаrinаtе fоr 2 to 6 hоurѕ, tossing mixturе еvеrу fеw hоurѕ to еnѕurе еvеn mаrinаtiоn.

2) Prеhеаt oven tо 350°. Transfer сhiсkеn аnd marinade to a lаrgе rоаѕting раn. Pоur wine аll оvеr and sprinkle brоwn sugar оvеr сhiсkеn.

3) Bake chicken, bаѕting every 20 minutеѕ with раn juiсеѕ, until сhiсkеn rеасhеѕ аn intеrnаl tеmреrаturе of 150°, 50 to 60 minutеѕ total.

4) Increase оvеn tо 500° and rоаѕt until сhiсkеn ѕkin iѕ dеерlу golden, about 15 minutеѕ.

5) Rеmоvе сhiсkеn, olives, and рrunеѕ оntо a platter аnd cover lооѕеlу with fоil. Transfer раn juiсеѕ tо a medium ѕаuсераn. Bring thе liquid tо a ѕimmеr оvеr mеdium heat аnd let reduce by half, about 6 minutеѕ. Season to tаѕtе with ѕаlt and pepper аnd whiѕk in соld butter аnd раrѕlеу.

6) Sеrvе сhiсkеn with a drizzlе оf pan juice rеduсtiоn.

Seared Scallops

Sеаring scallops might seem intimidаting, but it'ѕ inѕаnеlу еаѕу tо dо аt hоmе. Hеrе'ѕ how tо dо it perfectly еvеrу timе.

REMOVE THE SIDE MUSCLES.

Thоugh thеу'rе соmрlеtеlу еdiblе, thеу'rе сhеwу аnd unрlеаѕаnt in tеxturе. Tо remove it, ѕimрlу рinсh аnd рееl it off with уоur hands.

PAT THEM DRY.

Tо gеt a niсе crust, thеу must bе as drу as possible. Othеrwiѕе, thеу'll ѕtеаm! Even if thеу look pretty dry аlrеаdу, blоt thеm with a рареr towel anyways. Seriously.

GET THE SKILLET HOT.

It'ѕ hot enough whеn thе oil iѕ ѕhimmеring and it'ѕ JUST ѕtаrting tо ѕmоkе.

MAKE AN EASY PAN SAUCE.

And bу еаѕу, we mean melt ѕоmе buttеr in the ѕkillеt, thrоw in ѕоmе hеrbѕ аnd stir in ѕоmе lеmоn juiсе. It's еаѕу аѕ hеll, аnd it'ѕ inѕаnеlу dеliсiоuѕ.

Watch this video to make it easy :

youtube

INGREDIENTS:

1 lb. large scallops

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

2 tbsp. butter, cut into pieces

2 tbsp. freshly chopped parsley

Lemon wedges, for serving

Zucchini Lattice Lasagna.

Surе, сlаѕѕiс lаѕаgnа iѕ dеliсiоuѕ. Sometimes, though, wе сrаvе something a tаd lеѕѕ carb-heavy. Thiѕ zucchini lаttiсе lаѕаgnа iѕ thе perfect wау to lightеn up thе сlаѕѕiс dish fоr ѕummеr.

Pro tiр: Zuссhini releases a gооd amount оf water, so wе likе to dаb it with a рареr towel when the lаѕаgnа iѕ done cooking, аnd then brоil until the cheese is bubblу аnd сriѕру.

Watch this video to make it easy :

youtube

INGREDIENTS:

2 c. ricotta

1 c. freshly grated Parmesan, plus more for sprinkling

2 large eggs

Kosher salt

Freshly ground black pepper

1 1/2 c. marinara

3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels

3 c. shredded mozzarella.

Honey Garlic Glazed Salmon

Sеаring fish might ѕееm intimidаting, but once уоu gеt thе hаng of it, it'll bе ѕесоnd nаturе! It'ѕ imроrtаnt that you get уоur pan hоt аnd thе bоttоm of уоur раn thoroughly соаtеd in oil. Plасе your filеtѕ ѕkin ѕidе-uр — уоu ѕhоuld hеаr a ѕizzlе. Lеt thе fillеtѕ сооk, undiѕturbеd, for a fеw minutеѕ.

(That's hоw уоu gеt that dеliсiоuѕ сruѕt!) Gently lift a соrnеr of оnе fillеt with a ѕраtulа. If it rеlеаѕеѕ еаѕilу, it'ѕ rеаdу tо go. If not, givе it a littlе more timе. Fliр, сооk a fеw more minutes tо get thе ѕkin сriѕр and thе fish сооkеd thrоugh, аnd you're gооd tо gо!

Nоw thаt you're a ѕеаr mаѕtеr, try уоur hаnd аt ѕоmе of оur favorite fiѕh rесiреѕ.

Mаdе it? Let uѕ knоw hоw it wеnt in thе comment ѕесtiоn bеlоw! .

Watch this video to make it easy :

youtube

INGREDIENTS:

1/3 c. honey

1/4 c. soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

3 tbsp. extra-virgin olive oil, divided

4 6-oz. salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 lemon, sliced into rounds.

Tuscan Butter Roast Chicken.

Rоаѕtеd сhiсkеnѕ are thе perfect Sunday ѕuрреr. Sеаѕоn thе chicken well, in thiѕ case with thе most аmаzing Tuѕсаn buttеr, and thrоw whatever vegetables уоu hаvе аrоund it аnd you've set yourself up fоr a week's wоrth оf meals.

Watch this video to make it easy :

youtube

INGREDIENTS:

1 (3-lb.) whole chicken

Kosher salt

Freshly ground black pepper

1 lb. baby potatoes, halved

1 large head broccoli, cut into florets

1 large red onion, cut into wedges

2 c. cherry tomatoes

2 tbsp. extra-virgin olive oil

Pinch red pepper flakes

4 tbsp. melted butter

3 cloves garlic, minced

1 tsp. Italian seasoning

Spinach, for serving

1/4 c. thinly sliced basil.

Skinny Alfredo.

A lightеnеd up vеrѕiоn of our Fеttuссinе Alfrеdо lеtѕ you fееl a littlе bit bеttеr аbоut раѕtа nights. Skiррing thе hеаvу cream аnd uѕing juѕt a littlе bit оf Grееk уоgurt still gives уоu a сrеаmу sauce уоu'll think is full of heavy сrеаm!.

Watch this video to make it easy :

youtube

INGREDIENTS:

12 oz. whole-wheat linguine

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

2 tbsp. all-purpose flour

1 c. low-sodium chicken broth

3/4 c. 1% milk

1/2 c. freshly grated Parmesan

2 tbsp. plain Greek yogurt (optional)

Freshly ground black pepper

Pinch crushed red pepper flakes

Freshly chopped parsley, for serving.

Balsamic Basil Chicken

This is thе perfect wееknight dinnеr. Aftеr marinating the сhiсkеn, еvеrуthing — including the veggie ѕidе! — соmеѕ tоgеthеr in оnе pan in lеѕѕ thаn 30 minutеѕ. Call it another skillet сhiсkеn dinnеr win!

Mаdе it? Lеt uѕ knоw how it wеnt in thе соmmеnt ѕесtiоn bеlоw!.

Watch this video to make it easy :

youtube

INGREDIENTS:

1/4 c. plus 2 tbsp. extra-virgin olive oil, divided

3 tbsp. balsamic vinegar

1 tbsp. dijon mustard

2 lb. bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 large zucchini, cut into half moons

1 pt. cherry tomatoes, halved

Freshly grated Parmesan, for serving (optional)

Basil, thinly sliced.

Cauliflower Pizza

Cаuliflоwеr iѕ a magic vegetable. In thiѕ еаѕу, glutеn-frее рizzа rесiре, уоu'rе bаѕiсаllу mаking саuliflоwеr riсе as base thе bаѕе for уоur сruѕt.

Test Kitchen Tip: Yоu MUST drаin thе cooked саuliflоwеr, аѕ it keeps thе сruѕt drу аnd еnсоurаgеѕ crisping whilе it bаkеѕ.

Tоррing Vаriаtiоnѕ: Kеер things ѕimрlе with frеѕh tomatoes аnd bаѕil, оr gеt сrеаtivе. Sautéed рерреrѕ аnd onions, ѕliсеd оlivеѕ, cooked and сrumblеd ѕаuѕаgе. Ham and рinеаррlе? Whу nоt! And рерреrоni iѕ always a gооd саll—аnd уоu can еvеn buу a vegan vеrѕiоn if ѕоmеоnе аt уоur table dоеѕn’t eat mеаt.

Watch this video to make it easy :

youtube

INGREDIENTS:

1 large head cauliflower, roughly chopped

1 large egg

2 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, divided

kosher salt

1/4 c. marinara or pizza sauce

2 cloves garlic, minced

1 c. grape or cherry tomatoes, halved

Torn fresh basil, for serving

Balsamic glaze, for drizzling.

Mussels with Tomatoes and Garlic.

INGREDIENTS

2 tbsp. butter

1 onion, chopped

3 cloves garlic, minced

1 15-oz. can diced tomatoes

1/2 c. dry white wine

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

2 lb. mussels, scrubbed and debearded

Grilled bread, for serving.

Watch this video to make it easy :

youtube

DIRECTIONS:

1) In a pot оvеr medium-low heat, melt butter. Add оniоn and сооk until fragrant аnd soft, 5 minutеѕ, thеn аdd garlic аnd сооk until frаgrаnt, 1 minutе mоrе.

2) Add diced tоmаtоеѕ, wine, аnd раrѕlеу аnd ѕtir until соmbinеd. Season with salt аnd рерреr.

3) Add muѕѕеlѕ аnd simmer until all shells аrе open. (Diѕсаrd аnу ѕhеllѕ thаt аrеn’t ореn.).

4) Gаrniѕh with mоrе раrѕlеу and serve with grillеd bread.

I hope you liked my post.

Now I'd like to hear from you.

wich recipe from today's recipes you're going to try first?

Let me know by leaving a comment below right now. Also Please Don't Forget to Share This With Your Friends.

source https://www.i9raa2.com/2020/05/healthy-dinner-ideas-for-two.html

0 notes

appletable80-blog · 6 years ago

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Adam Richman’s Tips for Hosting an Epic Football-Viewing Feast

TV personality, cook, and author Adam Richman has wolfed down a 7-pound burrito, violently spicy suicide wings, and a towering 12-patty cheeseburger on the hit Travel Channel show “Man v Food,” which he hosted from 2008 to 2012.

But Richman has posed as more than a glutton for our entertainment before that time and since then. And our football parties can benefit.The Brooklyn-born graduate of Emory University and the Yale School of Drama possesses the skills, talent, and charm that enabled to do other projects since then — such as NBC’s food competition show “Food Fighters” in 2014. Richman has authored America the Edible by Rodale Publishing in 2011, and Straight-Up Tasty by Clarkson Potter in 2015.

From this last book of Richman’s, we pulled two recipes that will make your tastebuds cheer as you watch the game with your friends and family this football season. But you need more in your game plan than those two decadent dishes. Passionate about food and entertaining in his personal life as well as professional career, it’s no surprise Richman is expert enough to give us a bunch of winning pointers to up our party-hosting game.

Remember, it’s not just about the food (or the game! Yes, we said it). When people come your home to watch a football game, it’s a gathering at the end of the day, he says. “You can’t lose sight that while it may not be a hearth — it’s a flickering box with a bunch of guys smashing each other on the grid iron — you still have to be the hostess with the mostess,” Richman says.

1. Know your crowd.

Angie’s List/iStock

Plan according to the vibe you expect. You could have a crowd of calm, civilized, married couples or a bunch of jersey-clad bros, pacing, betting and talking smack.

For the calm crowd, you can have a potluck-buffet-style table so guests can go in the kitchen to fill their plates. But you still should have something for snacking in front of the TV. You can do a little more food that requires a fork and knife, or save that for half time. “You can ask more from your viewing experience than most people do,” Richman says, who once brought his grandma’s sweet and sour meatballs to a football-focused potluck. Pasta salad is another good idea.

For the rowdy crowd, focus more on finger food and communal dishes. Use disposable plates, utensils, and plastic table cloths. Set out an additional trash can within arm’s reach of the coffee table and couch. “People are more protective of their seat when they watch the Super Bowl,” so they’ll be more reluctant to leave their viewing spot, Richman says. “I’ve seen a friend demonstrate a tackle while holding wings with a dollop of blue cheese dip.” With that in mind, have easy-to-eat dishes for the guys who stand and pace the whole time, as well food for the guys who sit and relax and socialize during the game.

2. Make everything obvious and easy to eat.

Getty

Put everything out, including your disposable utensils nestled in Solo cups. You can get a big sandwich loaf and pre-cut the slices, marking them with toothpicks. But remember to make a big sign that says “Remove toothpicks.” It’s not as obvious as you think when all your attention is zeroed in on the action onscreen. “I’ve had to tell guys that,” Richman says, laughing.

Remember, people are multi-tasking. Most people are watching the screen and gesticulating wildly while eating and drinking. “There’s something to be said for acknowledging that ahead of time,” Richman says, and creating for your guests “the ability to absentmindedly pop something in your mouth while watching television and have a flavor bomb.” If you make a pizza at home, slice the crust so people can just grab it and eat. Do that with everything.

3. Put more thought into the drink situation.

Getty

“There’s this classic idea of beer and wings, and that’s great,” he says. But do more. “I’ll mix in with the alcoholic beverages some nonalcoholic beverages so the guy who doesn’t want to drink doesn’t have to go somewhere else and feel ostracized.”

Richman recommends a cool bourbon drink in a pitcher, a peach sangria, or spiked Arnold Palmer (lemonade-tea mix). “For people who want an alcoholic option that’s not beer, they appreciate it,” he says. “Again, know your crowd. If you know guys are into craft beers, you’ll drink it from bottles, or maybe they want a case of Coronas.”

Tie in the drinks with who’s playing on the field. “It’s a chance to customize the experience to that particular game,” Richman says. If it’s Cincinnati versus ‘Nola, consider offering Fat Head beer v. Abita beer or pitcher of Hurricanes.

4. Prevent a mess with good strategy.

Getty/Burlingham

You need to seriously consider the logistics of the event. Be a true entertainer: Let people know where the bathroom is, what towels to use, and where the trash is. Make everything self-explanatory. If it’s snowy or wet out, have a clear, designated place for people to take their shoes off so they’re not stepping on wet stuff the whole time.

Create a specific spot to go for beverages that’s not the fridge. Use a metal tub or cooler filled with ice and beer. If you’re doing the tub or cooler in the living room, spread out a vinyl, disposable tablecloth, or lawn-leaf bag underneath to protect the floor. “When people reach in this ice thing to get a drink, they’re bound to drip, and ice shifts and melts,” Richman says. “It’s a great way to avoid spillage ahead of time and prevent people from slipping or ruining your floors.”

Use a completely separate container, lined with a bag, for ice. A red Solo cup can be the ice scoop, and “literally take a black Sharpie and write on it ‘ice scoop’ because you don’t want people digging with their hands where ever they’ve been been, scratching and all,” Richman says. Or use a kids’s sand-sculpting shovel.

You probably want to recycle the bottles and cans. Richman lines one trash can with blue liner for recycling bottles and cans. “I always make it clear this is where the bottles go,” he says. It’s important to make this bin easy to reach from the TV viewing area, because you don’t want everyone to leave empty glass bottles on the edge of the coffee table where it could break with all the commotion, kids, and pets.

Provide antibacterial soap or hand sanitizer. “I’m not above getting a Purell and putting it on the edge of the table next to the Solo cups full of silverware,” Richman says. If people are going to reach in to get chips from the communal bowl, they’re more likely to wash their hands beforehand if it’s right there.

As for the bathroom, make sure you have backup toilet tissue and provide air freshener to keep your guests from being embarrassed or compromised.

5. Elevate the classics.

Tangy horseradish roast beef sliders on Hawaiian sweet rolls. Image: Getty/Msaandy033

A big sandwich doesn’t have to be a cold-cut submarine like you get at corporate affairs. Your massive sandwich be a salmon steak BLT. Make wings, but flavor them with lemon pepper and Champagne. “You can play with elevated flavor profiles on the most mundane dishes,” he says. Place four cheeses in your grilled cheese, make your own tortilla chips for nachos, and top your pizza with Fontina cheese, speck, arugula, and truffle oil.

If you’re doing a buffet, create pasta dishes studded with big flavor, such as sausage and shrimp. The bulk of the dish is pasta, so you can feed a crowd with less expense.

Set up a charcuterie plate, with good local bread, cheeses, and olives. “People can find the combinations they like. It’s a customizable experience,” Richman says. “You can put it out in the first quarter, and it’ll still be good hours later; the meat might sweat a bit but it won’t go bad by the fourth quarter.”

People love dips and intense, crunchy foods when they’re anxious. That’s partly why fried food works so well as sports bar fare. Cut chicken breast into tenders, bread them, fry them, and serve with honey mustard and ranch dressing.

People love spring rolls and egg rolls, but you can be even more creative, combining those with everyone’s love of Southern barbecue: Crunchy, pulled pork egg rolls with dipping sauce.

“In the winter and at these games, you want something hearty and stick-to-your-ribs,” he says. Richman made both the recipes below for his friends, and they’re included in his Straight-Up Tasty cookbook.

Creamy Tomato Soup with Grilled Cheese Sandwich Dumplings

Chowhound

White Wonder Bread, waxy slices of American cheese, and comfort food classics don’t conjure images of sophistication, and they’re not supposed to anyway. But this technique that puts a twist on this simple American comfort meal is impressive — and still easy to do. Get our Creamy Tomato Soup with Grilled Cheese Sandwich Dumplings recipe.

Baked Gouda with Sun-Dried Tomato Pesto

Chowhound

Serve an “ooey-gooey melted cheese and a nice crust” with a technique that’s not hard at all, Richman says. But it produces a wow-worthy result that will have guests digging in with appreciation. The creamy Gouda with the fresh herbs and acidic bite of the sun-dried tomatoes creates a winning appetizer that can work for an elegant dinner party as well as a rowdy football-viewing afternoon. Get our Baked Gouda with Sun-Dried Tomato Pesto recipe.

Related Video: How to Make Mini Football Potatoes

— Head Photo: The Adam Richman.

Source: https://www.chowhound.com/food-news/180127/adam-richmans-tips-for-hosting-an-epic-football-viewing-feast/

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mmfood · 6 years ago

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One of the last warm grill nights this year. Honey bourbon steak tips and lemon pepper chicken.

#food #foodporn #delicious #yummy

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jasonramsey · 6 years ago

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Tweeted

Honey Bourbon Steak Tips #Inspiration pic.twitter.com/tThM7PUrOD

— Jason Ramsey (@jason__ramsey) September 18, 2018

#IFTTT #Twitter

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runrunchinese-blog · 6 years ago

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Lunch Special

L1 Chicken w. Broccoli ($6.95)

L2 Sweet & Sour Chicken ($6.95)

L3 Moo Goo Gai Pan ($6.95)

L4 Cashew Chicken ($6.95)

L5 Kung Pao Chicken ($6.95)

L6 General Tso’s Chicken ($6.95)

L7 Sesame Chicken ($6.95)

L8 Orange Chicken ($6.95)

L9 Szechuan Chicken ($6.95)

L10 Five Flavoured Chicken ($6.95)

L11 Chicken w. Vegetable ($6.95)

L12 Bourbon Chicken ($6.95)

L13 Sweet & Sour Pork ($6.95)

L14 Pork w. Pepper & Onion ($6.95)

L15 Pork w. Garlic Sauce ($6.95)

L16 Beef w. Broccoli ($6.95)

L17 Pepper Steak w. Onion ($6.95)

L18 Beef w. Mushroom ($6.95)

L19 Mongolian Beef ($6.95)

Beef

66 Pepper Steak w. Onion ($9.95)

67 Beef w. Broccoli ($9.95)

68 Beef w. Vegetable ($9.95)

69 Beef w. Mushrooms ($9.95)

70 Mongolian Beef ($9.95)

71 Curry Beef ($9.95)

72 Five Flavors Beef ($9.95)

73 Szechuan Beef ($9.95

Chef’s Specialties

S1 Crispy Shrimp w. Honey Walnuts ($14.95)

S2 Double Flavour ($11.95)

S3 General Tso’s Chicken ($10.95)

S4 Lemon Chicken ($10.95)

S5 Sesame Chicken or Beef ($11.95)

S6 Orange Chicken or Beef ($11.95)

S7 Triple Delight ($12.95)

S8 Scallop Shrimp ($12.95)

S9 Happy Family ($13.95)

S10 Four Season ($13.95)

Kids Menu

K1 Sweet & Sour Chicken ($4.95)

K2 Chicken Nugget French Fries ($4.95)

K3 Macroni & Chees ($4.95)

Seafood

075 Sweet & Sour Shrimp ($10.95)

076 Shrimp w. Vegetable ($10.95)

077 Shrimp w. Lobster Sauce ($10.95)

078 Shrimp w. Broccoli ($10.95)

079 Shrimp w. Cashew Nuts ($10.95)

080 Kunp pao Shrimp ($10.95)

081 Curry Shrimp ($10.95)

082 Mongolian Shrimp ($10.95)

083 Five Flavored Shrimp ($10.95)

085 Shrimp w. Garlic Sauce ($10.95)

CLICK ORDER TO ONLINE

https://www.beyondmenu.com/25013/orlando/run-and-run-chinese-restaurant-orlando-32836.aspx?utm_source=satellite&utm_medium=menu_btn_order

Combination Platters

C1 Bourbon Chicken ($9.95)

C2 Chicken w. Broccoli ($9.95)

C3 Sweet & Sour Chicken ($9.95)

C4 Moo Goo Gai Pan ($9.95)

C5 Cashew Chicken ($9.95)

C6 General Tso’s Chicken ($9.95)

C7 Sesame Chicken ($9.95)

C8 Orange Chicken ($9.95)

C9 Szechuan w. Garlic Sauce ($9.95)

C10 Chicken w. Garlic Sauce ($9.95)

CLICK ORDER TO ONLINE

https://www.beyondmenu.com/25013/orlando/run-and-run-chinese-restaurant-orlando-32836.aspx?utm_source=satellite&utm_medium=menu_btn_order

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Run & Run Chinese

8560 Palm Pkwy Orlando, FL 32836

Phone: (407) 238-0888

Estimate delivery time is 30 to 45 minutes.

PLEASE BE NOTED THAT THE TIP IS NOT INCLUDED ON THE DELIVERY FEE.Store Hours:Mon - Sat:12:00 PM - 11:00 PM

Sunday:05:00 PM - 11:00 PM

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jovialangeldefendor · 7 years ago

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Honey Bourbon Steak Honey Bourbon Steak Tips #bourbon #steak https://i.pinimg.com/236x/28/7c/c8/287cc82c009cb3acd36b2ae8b3da48ee–steak-meals-steak-kabobs.jpg Recipe : http://www.itubeudecide.com/ And @ItsNutella , https://www.pinterest.co.uk/ItsNutella

#yessssssssss

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tonyduncanbb73 · 7 years ago

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Back Bay Harry’s Will Be Revamped Into Citrus & Salt

The latest project from Jason Santos will serve Mexican coastal cuisine

Back Bay Harry’s (142 Berkeley St., Back Bay, Boston) is closing on September 24 to be revamped into Citrus & Salt, a restaurant focused on coastal Mexican cuisine by chef Jason Santos.

Santos — the blue-haired Hell’s Kitchen alum who is also behind Abby Lane, the recently opened Buttermilk & Bourbon, and Back Bay Harry’s — wants to increase his “focus on targeted concepts” like Buttermilk & Bourbon, according to a press release. Back Bay Harry’s, which opened almost four years ago, has a broader focus on comfort food, serving classics such as chowder, burgers, steak tips, and nachos. Buttermilk & Bourbon, on the hand, has a specifically New Orleans-inspired vibe.

Citrus & Salt is slated to open in the late fall or early winter, featuring a colorful interior with a living wall; wood floors covered with painted flowers; string lights; and private dining and bar areas. Erica and Mike Diskin of Assembly Design are designing the space. (They’ve also worked on Loco Taqueria, Lincoln Tavern, and other local spots.)

The restaurant will be more than just a casual sibling of Buttermilk & Bourbon: Many of the dishes at Citrus & Salt will be South American-inspired twists on specific Buttermilk & Bourbon menu items. Diners can expect to see dishes such as crab and cactus chowder (oyster chowder at Buttermilk); blue cornmeal agave biscuits with lime honey butter (honey-glazed biscuits with smoked cinnamon butter at Buttermilk); and black bean hummus (boiled peanut hummus at Buttermilk); as well as tropical soft-serve ice cream (rotating flavors at Buttermilk, served with salted pretzel cones).

Abby Lane’s general manager Colleen Hagerty is the front-of-house partner for Citrus & Salt.

Stay tuned for updates as the opening gets closer, and say goodbye to Back Bay Harry’s over the next couple of weeks.

• Back Bay Harry’s Coverage on Eater [EBOS] • Buttermilk & Bourbon Coverage on Eater [EBOS]

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benjamingarden · 4 years ago

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Monthly Meal Plan + Grocery Haul: February 2020

Here we go:

Total Amount Spent for February: $336.55 = $84.14/week.

Whole Foods - $71.35

Hannaford - $86.13

BJ's - $179.07

Like last month we will need a re-stock on milk and half & half in a couple of weeks and may get fresh greens at that time as well.

A note about our groceries:

More Than You Ever Wanted To Know About Our Groceries:

Whole Foods

Other - sometimes I purchase pre-made hummus and Hope brand is one that I really like. I bought the Spicy Avocado (sooooooo good) ($2.70) and Original ($2.70)

Hannaford

BJ's

February's Meal Plan

A Note About Our Meal Plans

You will see that for Jays meals there are a few noticeable rotations.

Also, other then the occasional new recipe that I try, his meals rotate about every month and a half (a different rotation will show up for summer).

I remembered to photograph some of the meals!

Quick & Easy Chicken Parm

Homemade Hamburger Helper

Spinach & Sausage Stuffed Manicotti

Stuffed Pepper Casserole

Recipe Links:

Baked Cream Cheese Spaghetti (Damn Delicious)

Chicken Fajita Rice (The Girl Who Ate Everything)

Lentil Loaf (Simple Veganista)

Oven Baked BBQ Pork Ribs

Quick & Easy Chicken Parm

Homemade Hamburger Helper (Damn Delicious - I sub chicken stock for the beef stock)

Homemade Pizza - this is the pizza dough recipe we use

Spinach & Sausage Manicotti (South Your Mouth)

Bourbon Dijon Ham Steak (Martha Stewart - is delicious without the bourbon as well)

Slow-Cooker Mississippi Pot Roast

Monthly Meal Plan + Grocery Haul: February 2020 was originally posted by My Favorite Chicken Blogs(benjamingardening)

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gmcnutt1989 · 7 years ago

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Divanista LLC Announces Launch of Its ‘Cooking With Missy’ Blog, Plus New Signature Brand Items

Vero Beach; 24, August 2017: Divanista LLC, a full-service online platform that is composed of a series of eCommerce websites all selling items from fashion, health, beauty, cooking, and more, this week excitedly announced they are launching a “Cooking with Missy” blog along with its own signature brand of seasoning, marinades, spices, rubs, salad dressings, and salsas.

Now being sold under the Chef Missy Brand, Cooking with Missy will look at industry trends, recipes, cooking tips, culinary tricks, and more with the founder and owner of Divanista LLC, Melissa Anderson.

“Our new cooking blog will highlight everything from meals and recipes, to helpful tips,” said Anderson. "It's also going to include an online store where consumers can purchase related products and items under the Chef Missy Brand. Having been working on the lifestyle, beauty, and culinary industries for over 15-years now, I am incredibly excited to be offering this kind of personal cooking connection through my new brand and blog.” Featured products now available on the blog include a Bourbon Molasses Rub, Steak Rub, Applewood Chipotle Rub, Chicken Rub, Garlic Herb Seasoning, Honey BBQ Sauce, Habenero Hot Sauce, Hot & Spicy Wing Sauce, Marinades, Salad Dressings, Salsa, and the list goes on. Anderson brings 15 plus years of experience in sales, marketing, and management to the Cooking with Missy/Chef Missy brands, and holds undergraduate degrees from IRSC, FSU, and a graduate degree from AIU. DivanistaLLC, her first personal venture, has grown famous for its direct shipping and local deliveries that take online shopping to the next level. Despite being based out of Vero Beach, technology today enables Anderson to ship products to consumers throughout the world. Divanista LLC can be followed Facebook today. For more information, visit: www.cookingwithmissy.com For Media Contact: Person Name: Melissa Anderson Company: Divanista LLC Phone: 561-603-0779 Website: www.cookingwithmissy.com

#Cooking with Missy #Chef Missy brands

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hottytoddynews · 8 years ago

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4 Rooftop Bars To Ascend This Season. Raise the roof, raise a glass!

The cocktail-thirsty crowd beginning to spill out onto the balcony at The Coop atop the Graduate hotel overlooking the Oxford Square. Photo by Danny Klimetz

This story was republished with permission of Delta Magazine.

Sunset sipping, Memphis style, just four floors up overlooking the magnificent river in Harbor Town. Photo by Jay Adkins

There’s something about a rooftop bar. Ever since the Tower of Babel, humans have been trying to get as close to the clouds as possible. Who can blame us? The views are spectacular and the thin air makes the sips of bourbon go that extra mile. Eating and imbibing on the roof is an unrestrained indulgence. It defies natural limitations the same way a screened porch mocks the plague of mosquitos on an August night in the Delta. A view from the top is something you should consider, and we know just the places.

Showstopping Sunset The Terrace at River Inn

Nestled among a canopy of oaks and cottonwoods, its panorama drifting west across the Mississippi River, resides Memphis’s hidden rooftop gem. The Terrace at the River Inn is a beautiful blend of atmosphere, scenery, food and drink. The River Inn, unlike its bigger sisters, The Peabody and The Madison, is a boutique hotel merely four stories tall in Harbor Town. Yet its size can fool you. The view is tremendous. Lazy northbound river traffic can hold your gaze and sunsets from your perch can make time stand still.

The Terrace was renovated in 2013 to include folding windows — a convertible restaurant if you will — so you can always drop in no matter the weather. Choose your vibe: flirty and energetic at the full bar, or relaxed and introspective at a table along the rail. Go for the rail.

The menu is simple, yet complete, with offerings from a classic filet or rack of lamb to smaller plates to share. Try the Mojo Shrimp, Gulf shrimp with a roasted red pepper sauce. The drink menu offers local beer, cocktails, and wine by the glass or bottle. 2012 Cakebread Cabernet Sauvignon, anyone? The Southern-inspired cocktail menu hits the right notes, from the ubiquitous Moscow Mule to a selection of refreshing martinis: pomegranate, French and appletini. Get there, with hungry friends, as the sun begins to slide beyond the horizon, order a Mississippi Sunset (vodka, triple sec, strawberry liquor,sweet and sour and lemon) and relax at the best little rooftop in Memphis.

– Jay Adkins The Terrace at River Inn, 50 Harbor Town Square, Memphis

Natural Retreat Green Roof Lounge

Photo by Danny Klimetz

Pork meatballs served tapas style with the bourbon and blueberry Oxford Blues cocktail. Photo by Jay Adkins

Five floors up, atop the brand new Marriott Hotel in Oxford, is a lush rooftop bar and restaurant, the Green Roof Lounge. This is no slab of tar with some wrought iron chairs. This is a metropolitan rooftop lounge with plush seating, strung Edison bulbs, parquet wood floors, and grounded greenery reminiscent of the High Line in New York City. Green Roof Lounge is proudly curious with their running hashtag: #howdoyousunset

Ole Miss college co-eds covening in the lush landscape at the Green Roof Lounge. Photo by Jay Adkins

They’re asking because they know the answer. If the spectacular sunset panorama is the reason you go, then the menu by Chef Cameron Bryant is why you should stay. Not merely “bar food,” this is exciting and delicious cuisine. The chilled cucumber and almond soup, topped with arbol chili oil and toasted almonds, is better than any restaurant gazpacho. I absolutely loved the cheese toast, grilled bread covered in fig preserves and warm goat cheese. The pork meatballs are delicious, drizzled with smoky tomato sauce and covered in salty shavings of Grana Padano cheese.

Mixologist Mason Payne concocting one of the Green Roof’s stellar cocktails.

Upon my next visit, I’m trying the Smoked Shrimp Roll and the Steamed Mussels. Their craft cocktail menu is equally adventurous. The Oxford Blues blends blueberry, bourbon, a little citrus, honey and bitters — a beautiful combination of deep bourbon and slightly acidic fruit. There’s also the Clint Eastwood, their take on an Old Fashioned with ancho chili bitters, a stellar example of the 2016’s summer of spicy cocktails. Rebel yellers will be storming the Green Roof Lounge this football season, for they can practically (almost) see Vaught Hemingway.

– John Fincher Bobo Green Roof Lounge at the Courtyard Mariott, 305 West Jackson Avenue, Oxford

Urban Oasis The Coop

A rooftop Rebel yell: HYDR tater tots!

Graduate Oxford has the original rooftop bar of the Velvet Ditch, and it has quickly become a classic venue for happy hours and late nights. This elevated watering hole is an indoor/outdoor experience that’s breezy in the summer and lamp-heated in the winter. A captivating birds-eye view of the historic Oxford courthouse is bolstered by cozy couches and lantern light, and the wrap around bar shows off its prime location. If the Green Roof Lounge is a tropical hideaway, The Coop is the urban hot spot to see who’s in town for the weekend — and maybe also to make an appearance. Not to mention the sweeping panorama of The Square, this is the ultimate people watching venue. If there’s work to be done and agendas to complete, start early in the afternoon with a cup of coffee and a snack downstairs at Cabin 82 cafe. When the clock strikes five, put down the uppers and go up for some downers. The Coop has a full arsenal of drinks and an elaborate assortment of bar food. The extremely satisfying Hell Yeah Damn Right Tots (HYDR, for short) are crispy tater tots that woke up one morning and decided to be nachos. They’ve also got sliders, tacos, and even Mississippi Delta-style tamales.

Photo by Danny Klimetz

Oxford folk will be storming the Green Roof Lounge and The Coop this football season. And even though Vaught Hemingway is technically out of view, the most faithful Rebel yellers will continue to look away, look away at dixie land below.

– John Fincher Bobo The Coop at Graduate Oxford, 400 North Lamar Boulevard, Oxford

Go with the Flow 10 South Rooftop Bar & Grill

Photo by Danny Klimetz

Mightily beckoning an awe-inspiring bird’s eye view of The River, 10 South serves up the city’s iconic scenery with elevated (ten stories up) Southern cuisine. It’s a local lunchtime hot spot that heats back up late afternoon when signature cocktails are served with a side of citrus-hued skies and a glowing panorama. The sky was the limit for Vicksburg restaurateur and chef Jay Parmegiani when he blew the roof off the culinary scene and built out this perch downtown.

The “fully-loaded” bloody. Photo by Melissa Townsend

Take in the breathtaking views over a bloody and meet the Civil War history buffs and tourists at the next table. Snap their pic and peruse the small plates: fresh-made guacamole that does not disappoint, hot wings tossed in the house Coca-Cola barbecue sauce — an homage to Vicksburg’s soda fountain history — and the bright and flavorful blackened “Yazoo City” catfish tacos, dressed with sugar cane slaw and cilantro-corn salsa. Lunch at 10 South features hearty sandwiches like the Monte Cristo slathered with preserves from the local farmers’ market, soups and Southern sides, plus fried chicken and waffles and gourmet burgers. In many ways, 10 South has the feel of a backyard barbecue with the family. As Chef Kevin Roberts puts it, “it’s just casual food.” Roberts is to thank for the tasty little seasoned pretzels on the table, and although he’s keeping his recipe a secret, here’s a tip: you can take home a box, mustard included!

Take the elevator up to the roof of the Trustmark Building for breezy views, bites and booze at 10 South Rooftop Bar & Grill. Photo by Melissa Townsend

Approaching this rooftop restaurant’s magical hour, catch a cool breeze over margaritas with that guac or sip a tropical libation like the Mississippi Sunset. There’s also a wine list and a beer selection with Mississippi craft beers to Abita hailing just across the river in Louisiana. What to order for dinner? That’s when steaks ignite the grill, the chef’s own choice being the Makers Mark whiskey-glazed ribeye. Somebody should save room for the signature mile high peanut butter pie, and go ahead and give in and order a bucket of chocolate-covered bacon for the table. This is Mississippi Delta-style hospitality: the pace is unhurried and no one is leaving without a gracious plenty.

– Melissa Townsend 10 South Rooftop Bar & Grill, 1301 Washington Street, 10th floor, Vicksburg

Scott Coopwood, publisher of Delta Magazine.

Delta Magazine is considered one of the most unique regional lifestyle publications, which some even call “the most southern magazine on earth.” The Mississippi Delta is known for its literary, musical and culinary heritage, as well as for its legendary entertaining style and social traditions. The bi-monthly Delta Magazine embodies every aspect of the Mississippi Delta with its fresh content, cutting-edge photography and devoted readership. Learn more by visiting deltamagazine.com.

For questions or comments, email [email protected].

The post Delta Magazine On The Road: Where We’ve Been, Where To Go Next appeared first on HottyToddy.com.

#hottytoddy #olemiss #oxfordms #oxford ms #mississippi #university of mississippi #the grove

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