Category Archives: Food & Drink
Bar Hopping My Way Through Lower Manhattan

Bar Hopping My Way Through Lower Manhattan

In honor of Lower Manhattan making it through Hurricane Irene this weekend, I’m taking you down memory lane for a recap of my first-ever bar hopping tour there just a week ago. A friend who lives in Jersey prepped a speedy bar hopping extravaganza for me, complete with trivia tidbits along the way. It was a fun night even though I was running on 4 hours of sleep.

Next time you’re in Manhattan, I recommend any and all of these bars. If I HAD to choose my top 2, I’d go with the first two stops. And a special thanks to Matt for listening to me drone on about my life for the latter half of the evening. ;)

ZUM SCHNEIDER

107 Avenue C @ 7th Street
(photo above)

Nothing beats starting the night with an authentic Bavarian indoor Biergarten. Opened in 2000 by a native of Bavaria and longtime Alphabet City resident, Zum Schneider features 12 German beers on tap – including 4 Hofbräuhaus Traunsteins available exclusively here. They also have an extensive Bavarian-German menu that gets great ratings from foodies in town. Plus, they serve the beer in authentic German glass steins. You can’t go wrong! Oh, and no credit cards accepted here, folks. Cash only.

Remember my beer tasting class adventure? Well I was thrilled to see my favorite brewer – Hofbräuhaus – was a tap here! So I quickly ordered a glass and soaked in the atmosphere. I would LOVE to return here for Oktoberfest. I can only imagine the chaos and absolute awesome time it must be.

Photo Credits (all): Zum Schneider

MCSORLEY’S OLD ALE HOUSE

15 East 7th Street, between 2nd and 3rd Avenues


McSorley’s Old Ale House has been a gathering place, a watering hole, the subject of art and literature and even a Supreme Court controversy. Established in 1854, McSorley’s can boast of being New York City’s oldest continuously operated saloon. Everyone from Abe Lincoln to John Lennon have passed through McSorley’s swinging doors. Woody Guthrie inspired the union movement from a table in the front – guitar in hand -, while civil rights attorneys Faith Seidenberg and Karen DeCrow had to take their case to the Supreme Court to gain access. Women were finally allowed access to McSorley’s in 1970! (That’s direct from McSorleysNewYork.com)

As a lover of small bars, I could not be more thrilled as we approached McSorley’s. There was barely space to move through to the bar, drunken groups spontaneously burst out in song, sawdust was strewn on the floors, and the walls were littered with random collections blanketed in years of dust. It was like a little slice of heaven.

When you order, you have two choices: dark or light beer. And cash only here too – there’s not even a real register, let alone a credit card machine. Beers are served in pairs, and new duos will find their way in front of you without even asking (a tricky little method I must admire – because you know you’ll drink it if its there). And take a good look at the walls, catching items dating back to the 1800s. One thing I found particularly interesting – the wishbones hanging from a lamp, from neighborhood patrons during one of the World Wars who never returned to retrieve their contribution.

Flickr Photo Credits (clockwise from top): LibraryGroover, chriki24, DoctorWho, Vincent Desjardins.

HORSESHOE BAR

108 Avenue B @ 7th Street


The exterior of this dive bar may look familiar – and with good reason. Its served as a movie set for both The Godfather II and Crocodile Dundee. Inside, wood paneling coats the walls and the horseshoe-shaped bar surrounds a towering array of liquors. There are also 31 beers on tap and an extensive selection of beers by the bottle. In the back, you can see a selection of pinball and video games – perfect for the notably younger crowd (though I’m guessing the daytime regulars are an older set).

This stop was pretty quick, more of a movie trivia stop, which I did appreciate. Had I of been in the mood for liquor (I stuck with beer the whole night), one of the several special shots listed in the blackboard surely would have been of interest. I wish I could’ve found the video clip from Crocodile Dundee to share – but no such luck. But remember the scene when Mick discovers the girl hitting on him is no sheila? Yep, this is the bar. (Followed by the street scene when they leave.)

Photo Credits (all): Shanna Ravindra, New York Magazine

HOGS & HEIFERS SALOON

859 Washington Street @ 13th Street

Most will know this hole-in-the-wall Meat Packing District bar as the inspiration for the movie Coyote Ugly (and all the subsequent spin off bars). It opened in 1992, and the dancing atop the bar actually began because when it opened, it was an unseasonably cold winter and the bar had no heat. Michelle Dell, now the bar’s sole proprietor, started dancing on the bar simply to keep warm. It became its trademark, along with women shedding their bras to add to the more than 11,000 now hanging. Underneath the thousands is even one from Julia Roberts, among other celebrities who have considered a dance on the bar a rite of passage.

While this was the only bar we visited that required a cover ($10 each), I think it was worth it just to see the shenanigans inside. It was just like the movie… Scantily clad female bartenders insulting patrons over a bull horn, while imposing bouncers looked on. The bartenders got up on the bar and did an impressive line dance (seriously, it was great), followed by drunken girls taking their stab at it as well – most wavering from one too many drinks. The amount of bras hanging was beyond what I could have imagined. And I’m sorry to disappoint you all, but I neither danced on the bar nor contributed my bra to the collection. (I know, completely went against my “Adventures in Trying” quest.)

Flickr Photo Credits (clockwise from left): mrtruffle, noricum, Stacey Huggins

NYC Cupcake Showdown

NYC Cupcake Showdown

So we all know that I have a minor obsession with cupcakes. I’m always looking for new recipes, or bakeries where I can taste test the concoctions of those much more experienced than I. On a recent trip to New York City, I decided it was time to pit two popular bakeries against one another: Magnolia Bakery and Crumbs Bake Shop.

In between other obligations, I managed to pop into the Midtown locations closest to my hotel. I only tried one cupcake at each, and didn’t really choose two that were similar in any way – but I’ve definitely chosen a favorite.

Location: Crumb’s Bake Shop, Broadway @ 53rd Street (near the Ed Sullivan Theatre)
Time of Day: Just after lunch, around 1 p.m.
Cupcake: Raspberry Swirl
Verdict: I’m not a huge fan of dense cupcakes and this was unfortunately just that. I didn’t love the cake itself – but the raspberry preserve filling was tasty. The frosting, on the other hand, was intriguing with vanilla cream cheese swirled with more raspberry preserve. Yum!

Location: Magnolia Bakery, 6th Avenue @ 49th Street (near Rockefeller Center and Radio City Music Hall)
Time of Day: 9:30 a.m. (yeah, you read that right)
Cupcake: Vanilla Vanilla
Verdict: Even though it was entirely too early for this much sugar, I couldn’t resist eating every last drop of this cupcake. The vanilla cake itself was light and fluffy. The vanilla buttercream frosting was so amazing, that I immediately found the recipe online.

Had I of chosen a cupcake with buttercream frosting, I may have liked Crumbs Bake Shop more than I did this go-around. But for now, given this taste test, the winner is most definitely Magnolia Bakery. I guess next time I’m in NYC, I’ll have to give them each another go – you know… to be fair.

Conquering Guacamole

Conquering Guacamole

Growing up, I used to hate when I’d order a quesadilla or fajitas and there would be that big green slob of nasty guacamole sitting there. I’d gently scoop it off my plate, making sure it didn’t even touch my food. My dad, a hater as well, referred to it as “cow snot.”

You have to love that I despised guacamole and had never even tried it (a typical trait of a picky eater). In fact, I never tasted it – or avocados in general – until after college. It wasn’t until about a year ago that I really started to love it. I give all my thanks to friends who make lime-rich guacamole and the folks at Chipotle, whose version I love.

So this weekend, I decided to make my own Chipotle-style guacamole. It was pretty easy, as all guacamole seems to be, and it made the perfect afternoon snack paired with Tostitos Multigrain Tortilla Chips.

I researched online for various versions of Chipotle’s recipe and came up with the following. It was pretty close to the real deal. Any suggestions on how to make an even better version are much appreciated.

Chipotle-Style Guacamole

Serves 1-2 (depending on how long you sit there eating…)

1 large ripe Hass avocado, pitted and peeled
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped red onion
2 garlic cloves, finely minced
1 Serrano Chili, seeded and chopped
1/4 teaspoon salt
Dash of cayenne pepper

Mash up the avocado with a fork. Add lime juice. Add all other ingredients and mix well with fork or spoon. Serve with tortilla chips.

Not sure if your avocado is ready for guacamole? Here’s an easy guide from TheAmazingAvocado.com:

Cake Mix, Marshmallows & Rice Krispies = Tasty!

Cake Mix, Marshmallows & Rice Krispies = Tasty!

Growing up, I loved Rice Krispies treats. All that marshmallow goodness… yum! We’d even experiment, adding in ingredients like peanut butter (my absolute favorite!). But as I’ve aged, I’ve forgotten about these tasty treats. That is, until I came across a recipe for “Cake Batter Crispy Treats”. My interest was spiked immediately, and I decided to treat my co-workers to a little post-holiday calorie-rich temptation.

The recipe is easy enough – you just add a little yellow cake mix to the marshmallows and then stir in some sprinkles. To be completely honestly, I don’t think the cake mix made that much of a difference. But the sprinkles… they were a fantastic addition. I highly recommend adding to all your future Rice Krispies treats!

Cake Batter Crispy Treats

3 Tbsp. butter
1 10-oz. bag of mini marshmallows
1/4 c. yellow cake mix
6 c. Rice Krispies cereal
1 1.75-oz. container of multi-colored sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, then add cake mix one spoonful at a time so its combined. Continue to stair until about halfway melted. Stir in cereal until completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles (use wax or parchment paper to press into pan). Let sit for about 30 minutes before cutting.

Enjoy!

It’s Sauza-Rita Time!

It’s Sauza-Rita Time!

This weekend, a friend of mine hosted a Sauza-Rita Summer House Party, compliments of HouseParty.com. I’ve never been to a sponsored party before, and was intrigued for sure.

HouseParty.com allows you to browse sponsored parties and apply online to host the ones that seem like a perfect fit for you. Their site says, “When you host a House Party you’re a VIP: You get sneak previews of the best TV shows, free stuff, and the best offers out there on the things you really like.” In this case: margaritas. Seriously, how could she not apply?

She had great set-up: a taco station, chips, salsa & queso, adorable 7 layer dip shots (inspiration found on Pinterest!) and margarita cupcakes. Everything was delicious!

The anchors of the day, though, were of course the margaritas. Thanks to the Sauza sponsorship, we were able to taste both the classic Sauza-Rita and the Strawberry Sauza-Rita. The second was my favorite for sure! I can definitely see making more of those in the future. Overall, it was a great party for the girls!

Sauza-Rita

12 oz. can frozen limeade
Sauza Silver Tequila
1 bottle light beer

Combine frozen limeade, one limeade can filled with water, 2/3 can filled with tequila, and one bottle of beer. Stir & serve! Makes 9 Sauza-ritas.

Strawberry Sauza-Rita

12 oz. can frozen limeade
Champagne
Sauza Silver Tequila
Dekuyper Strawberry Patch Schnapps liqueur

Combine frozen limeade, one limeade can filled with champagne, 2/3 can filled with tequila, 1/3 can of Schnapps, and one can of water. Stir & serve! Makes 9 drinks.

Blue Bird Bake Shop Cupcakes

Blue Bird Bake Shop Cupcakes

Mmmm… cupcakes. We all know I have a small obsession with these baked goods. Lately, I’ve taken a break from my own baking adventures, so I was thankful when a friend brought a smorgasbord of flavors from Orlando’s Blue Bird Bake Shop to my recent book club get together.

Funny part is, for the 12 cupcakes we had to choose from, there were only 4 girls slated as taste testers. So we took the natural course of action and split five cupcakes four ways each and tried them all (there were only 5 different flavors in the dozen). Here’s the run down on our menu

Ch-Chocolate

Chocolate cake topped with chocolate buttercream icing and chocolate curls.

Verdict: Very chocolatey, so be sure its either that time of the month or that you just have a passion for chocolate. If either is the case, you won’t be disappointed.

Neopolitan

Layered chocolate, strawberry & vanilla cake topped with strawberry buttercream icing.

Verdict: Loved the strawberry buttercream frosting on this one. I may try to recreate this whole cupcake on my own, because the cake was great too.

PB&J

Vanilla cake with peanut butter buttercream icing topped with a dollop of grape jelly.

Verdict: Surprisingly delicious! Frosting was incredible – so long as you love peanut butter. I might try a batch with the jelly inside the cake instead. And maybe strawberry jelly – my fave.

Sweet Cake

Vanilla cake with white chocolate chips, topped with a classic vanilla buttercream icing and white nonpareils.

Verdict: Perfect cupcake for those who don’t need a lot of crazy flavors or concoctions.


Upside Down

Chocolate cake topped with vanilla buttercream and sprinkled with chocolate jimmies.

Verdict: I’m a classic loving girl, so this little cupcake was perfect for me. In fact, I even snatched one to take home.

 

A BIG thank you to CK for supplying these delicious cupcakes. I’m happy we were all able to set aside whatever diets we may have for the night.

 

NEED TO KNOW:
Location: 3122 Corrine Drive, Orlando 32803
Website: www.bluebirdbakeshop.com
Phone: 407.228.3822
Facebook page & Twitter feed
Closed on Mondays and at night

All photos are direct from Blue Bird’s website.

Mint Cookies & Cream Cupcakes

Mint Cookies & Cream Cupcakes

There’s a chocoholic at my office, and she recently had a birthday. As a belated treat, I’m treating her to Mint Cookies & Cream Cupcakes – since I know from her pinning habits on Pinterest that she has a thing for Oreos.

This time, I’m testing myself a little. Mixing and matching recipes and adding a few touches of my own. The recipe for the Chocolate-Mint Cake (less the Oreos) is from Martha Stewart. The recipe for the Cookies & Cream frosting is just a basic buttercream with Oreos added to the mix.

The result: Oreo goodness.

Unfortunately, I couldn’t get the frosting to turn green, no matter how much food coloring I added. And the oil in the cake batter seeped under the Oreos on the bottom a little, causing the liners to stick to the bottom of the cake. But overall, these turned out delicious. I think the mint gives them a great little kick. Enjoy!

Chocolate-Mint Cupcakes

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. buttermilk
3 Tbsp. vegetable oil
3/4 c. warm water
1 tsp. pure peppermint extract
1 pkg. Oreos (I used Double Stuf)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Twist the Oreos in half and set the side with the icing on the bottom of each liner. Set aside the halves with no frosting (you’ll use them with the frosting).

In mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Then add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool.

Cookies & Cream Frosting

1 c. butter
6 c. powdered sugar
1/2 c. milk
2 tsp. vanilla extract
1-2 tsp. peppermint extract
Oreo cookie half crumbs

First, grind the Oreo cookies halves you saved from the cake batter in a food processor until crumbs.

Next, cream together the butter and 4 cups powdered sugar, then add the milk and vanilla. Beat on medium for 3-5 minutes until smooth and creamy. Then add Oreos crumbs, peppermint and a little extra milk (if needed), and blend well. Gradually add the remaining sugar, as needed for consistency.

Margarita Cupcakes!

Margarita Cupcakes!

In celebration of Cinco de Mayo, I thought it was only appropriate that my Cupcake of the Week incorporate tequila in some fashion. The result? Margarita cupcakes!

The recipe uses the cake from my Easter cupcakes (with lime zest added) and a Tequila Lime Buttercream that I found on a blog called Good-Bye Gluten. And for those who are not lovers of tequila – don’t fret. You can barely taste it.

Possible improvements for the future? Make a simple syrup with tequila and brush the tops of each cake before frosting for an extra kick. Also, I really wanted to find gummy lime slices for decorating. That would have been a fun addition! But even without those changes, these are delicious!

Lime-Infused Cake

1 c. butter, softened
2 c. white sugar
4 eggs
2 tsp. vanilla extract
2 ¾ c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 ¾ c. milk
1-2 Tbsp. lime zest

Preheat oven to 325 degrees. Cream together butter and sugar. Beat in eggs one at a time. Add vanilla. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Then add the lime zest and incorporate evenly throughout. Fill 24 muffin cups 2/3 full. Bake 15-20 minutes or until cupcakes test done in center. Cool completely.

Tequila Lime Buttercream

1/2 c. shortening
1/2 c. butter (softened)
1 lb. powdered sugar
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 Tbsp. lime zest
2 Tbsp. tequila
1/2 Tbsp. milk
Green & yellow food coloring

Cream the butter and shortening in a stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about 1 pound. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring (1 green drop to every 3 yellow) and then whip the frosting for 3-5 minutes.

Decorations

White Sparkling Sugar Crystal Sprinkles (by Wilton)
Other ideas: Gummy lime wedges, straw, umbrella

Frost cooled cupcakes, then sprinkle sugar around the edges to mimic salt on a margarita glass.

Flaming grillGrilled steak

Learn to Grill a Steak

Since my landlord finally decided to add a deck behind my apartment, I was able to break out the mini Weber grill my sister and her hubby bought me for Christmas 2009!

I picked up a New York strip steak the other day, along with Stubb’s beef marinade (blend of garlic, soy & red pepper), and zucchini & squash as a side item.

With the steak marinating, I assembled my new grill, then followed the guidance of my brother-in-law in constructing my little charcoal pyramid. And then… Let there be fire!

After waiting about 10 minutes for the fire to die down, I started grilling my steak and veggies. About 15 minutes later, I had a great meal.

Sure, it was a little crispy on one half of the steak, but overall – considering it was my first attempt at grilling – I was very pleased.

So now, in addition to a new found obsession with baking cupcakes, I will be in hot pursuit of new grilling recipes. And just in time for summer too! I’m looking forward to many evenings sitting out on my deck and grilling a tasty dinner.

Food Truck Bazaar

Food Truck Bazaar

Finally! I made it to a food truck event – and actually ate something!

The Daily City’s Food Truck Bazaar #2 was hosted on Sunday evening in the parking lot of Orlando’s Fashion Square Mall. The 5-hour event featured 15 trucks, including traditional BBQ, cupcakes, ‘fresh’ menus, pupusas (El Salvador), Korean, seafood and quite a bit more. If you were lucky, you’d make it through two lines – and we did just that.

First stop: The Tree House Truck, named aptly after its vertically unchallenged owner. After reviewing the menu, and a couple items seeming very promising, my partner in crime decided we just needed to go for it. We were ordering “The Luther Vandross”.

For those unfamiliar, The Luther Vandross is one insane concoction of heart attack-inducing madness. As if a bacon cheeseburger weren’t bad enough, imagine exchanging that bun for two Krispy Kreme donuts. Oh yes, you read that correctly. Two Krispy Kreme donuts. Never in my life would I have imagined wanting to try such a combo.

But, I did. Its all about the adventure, right? Take a look at this thing. Luckily, I only subjected myself to half, since I was able to split it. Thank goodness for that.

Other tasty-sounding items from this truck: the “Chimoo” sandwich – comprised of chicken, steak, slaw, sweet potato fries and ketchup; and fried Oreos.

Second Stop: Big Wheel Provisions, sporting the slogan “Local is Lovely”. These guys may have the upper hand, as its an established catering company that’s now also started a food truck. Their line was also much longer than the first, but luckily they offered up cold items for purchase during your wait. So we enjoyed two sliders: one pancetta and the other salami (sauce has a kick!).

As for our menu choices, we didn’t go for entrees. Instead, I ordered the fried whole fresh mozzarella ball with a marinara dipping sauce, and my friend tried the crispy fried cheddar chive grit cakes. Both were delicious! I don’t know if I can ever go back to typical fried cheese. And the grit cakes reminded me of corn fritters…but oh so much better.

Other tasty-sounding items from this truck: pork belly sliders, and homemade whoopie pies.

When’s the next Food Truck Bazaar in Orlando? The Daily City just announced the next event is July 3rd – location is TBD. Check out the blog or RSVP for the event on Facebook to keep updated.