by snebbu

Top 10 Halloween Foods

YES. Halloween is upon us. Break out the Hocus Pocus, The Great Pumpkin Charlie Brown, and your favorite horror DVD. But what good are these delightful fall productions without fall-themed food? Well, frankly they are nothing without our beloved food. Clearly, you’re doing it wrong if you have not yet enjoyed some sort of “halloweeny” food. Here are our top ten suggestions:

10. Acorn Squash Fondue

Who needs the melting pot? Get the acorn squash while their on sale and fill it with ooey, gooey cheese.

9. Caramel Apples

Yes, that apple is supposed to be me. My favorite part (other than eating them) is trying to design the most vulgur apple.

8. Butterfinger Cheesecake

Tell yourself that you didn’t have to go back to the store for candy because you didn’t blow through the first bag. OR, you could make a more refined candy treat that won’t tempt you to go through that second bag “for the kids.”

7. Pumpkin Caramel Mousse Cake

Pumpkin at a whole new level.

6. Baked Stuffed Pumpkin

This version is pretty much a pumpkin pie in a pumpkin. If that’s not your thing, think of the other possibilities (cheese, meet, ya know – the basics).

5. Black Bean Spaghetti

BS showed us the blood and guts of spaghetti with a gourmet spin.

4. Pumpkin Chai Ice Cream

In the BEST of households, ice cream is NEVER out of season. Don’t you dare tell me otherwise.

3. Three Musketeers Pop-Tail

Who needs candy anyway when you can have a dessert that also has booze?

2. Butternut Squash Pizza

No, Domino’s does not have this flavor.

1. Butternut Squash Quiche

And finally, something for those who still want to eat “healthy” on Halloween.

by Emily

Top 10 Lessons from BlogHer Food 2016

I was invited to attend the BlogHerFood16 conference this year, as it happened to be in Austin… and I’m so glad I did! There were many, very obvious reasons why the event appealed to me – networking with awesome food bloggers from around the country, delicious meals and samples from sponsors, tons of hot tips on social media strategy and photography, and possibly most importantly… inspiration!

So many keynotes, demonstrations, and sessions I went to were chalk full of insights from some of the food blogging community’s top bloggers, plus celebrity chefs, experienced content creators, authors, and more. Every person who spoke imparted wonderful nuggets of wisdom, so I thought I’d share some of my favorites here! Some of these pointers are things I’ve never thought about before, and others reinforced my confidence in writing and beliefs in creativity and staying true to yourself. Gotta love it!

Just look at this room packed with amazing female writers… and look at these pumpkin spice latte cheesecake cupcakes:

SO! Here are the top ten pieces of advice I loved the most from my two days at BlogHerFood16:

Almost anyone can become your new audience. You can connect with a reader as a person, even if they’re not particularly obsessed with food. Speak from the heart and tell a story, good content is good content and people will respond to it.
Don’t be afraid to experiment with narrative format!
Share your weirdness! Write about offbeat trends, novelty items, experimenting with new flavors, original experiences that many people haven’t tried.
We’re all unique and we all have our own history. You don’t have to struggle to be “creative” to come up with a crazy idea from nothing. Use yourself and your own experiences and build upon them to make something new.
To find inspiration, start thinking more creatively about STUFF. Follow more stuff that isn’t food, drinks, restaurants. Get outside your own world.
There is plenty of room on the internet for niche expertise and advice. Once you stake your claim as a blogger and put it out there online for everyone to see (“I know everything about chocolate cupcakes!”), it pushes you harder. Take advantage of external and internal pressure to make your writing great.
Everything you say should be true, but you don’t need to say EVERYthing that’s true. aka: don’t write something purely to offend, shock, hurt, or annoy. Even if it’s truly how you feel.
Blogging and content creating is a practice. Some days you might have to “fake it til you make it” and start writing even if you don’t feel like it. You never know what that rough draft can turn into.
And, something we all probably know by now, but important to keep in mind if you want to make money off this ol’ food blogging thing: bloggers who have highest reach and most appeal to outside businesses treat their blog like a full time job. And it’s okay if you just want to keep writing or blogging as a hobby! But if you want to make serious money or get serious recognition, you need to take it as seriously as any other job.
That being said: approach your food blogging authentically, not just with a goal of getting a ton of traffic. Find your true voice and share your story to connect with the audience who says “I like this person and their story speaks to me.” They’re out there!

Interested in more? Check out the “News” section of the BlogHer conference site for recaps and links to specific tips and tools. BlogHerFood17 is going to take place in sunny Orlando, Florida… so if you’re interested in immersing yourself in a weekend of inspiration, tips, advice, awesome networking opportunities, and lots & lots of FOOD… mark your calendars now.

by snebbu

Endless Spirits: The New York Sour

I over-did it this year. Pumpkin beer is beginning to get old. Sad, I know – it’s not even Halloween yet. I’ve been seeking out other booze drinks to help satisfy my thirst and I think I found an alternative that I can still call a holiday drink: The New York Sour. I first tried this drink last Christmas season and it was AWESOME. Gives you that warm feeling you want in the cold months, sweetness of the whiskey and wine, along with the tart touch of sour mix. Plus, it looks pretty….well pretty I guess. Your friends will be impressed.

The New York Sour is a whiskey sour with a splash of red wine on top. No worries, if you are not a whiskey drinker, this cocktail will still impress even you. The wine adds a surprisingly refreshingly sweet flavor to the drink that balances everything out quite well. That being said, it also doesn’t take away from the classic tastes of the whiskey sour. The best way to explain the first sip is a feeling of jubilation. Yes…I believe that accurately describes a drink that provides the satisfying sweetness of whiskey, the tartness of the sour mix, and the sweet refreshing crispness of red wine. Here’s how to make your own:

New York Sour

2 ounce Whiskey (of your choice)
1 ounce lemon juice
1 ounce simple syrup
1/2 – 1 ounce dry red wine

Pour whiskey and lemon juice into a cocktail shaker. Fill the shaker with ice. Shake, shake, shake the shaker until frosty on the outside. Pour the mixture into a fancy glass (include some of the bits of ice). Pour wine over a spoon, impress friends, and drink up!

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by BS

Endless Halloween: Slurp Some Seriously Spooky Spaghetti

Photo: Lori Hirsch Stokoe / www.tastewiththeeyes.com

YESSSSS. It’s almost time to start seriously thinking about Halloween cooking. There’s nothing better than horrifying food that actually tastes wonderful, right? And Halloween is the perfect excuse to pull it off. This one’s for all you cavemen. I normally wouldn’t be one to sub out my glourious gluten-y pasta for protein-rish versions, but October is the perfect time to start experimenting with black bean pasta. The awesomely atrocious dish pictured above uses Explore Cuisine’s spaghetti, which is made from just black beans and only black beans.

Black Bean Spaghetti with AFRAID-O Sauce and White Carrot Phalanges

White Carrot Phalanges

Peel 8 white carrots then carve with small knife into finger-bone shape. Steam until al dente. Set aside.

Black Bean Spaghetti with AFRAID-O Sauce

1 box Explore Cuisine Black Bean Spaghetti – cooked, drained
1 jar of alfredo sauce (can choose gluten-free)
1 jar of marinara sauce (choose one that is more blood red in color, rather than orange)
fresh basil

Heat the sauces in separate saucepans over medium heat, stirring occasionally.
Place warm Explore Cuisine black bean spaghetti in the center of four serving plates.
Ladle alfredo sauce over the center of the spaghetti.
Arrange carrot phalanges over the sauce.
Splatter marinara sauce over the entire dish, in a gruesome manner.
Garnish with basil.

More ridiculous recipes in Endless Halloween.

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by Emily

Texas BBQ Beef Brisket… In the Oven!

October is a very important month. And I’m not just talking about the month of Halloween, the month of scary movies, or the month when it’s socially acceptable to cook/eat any and all things pumpkin related. No, October is also Texas Wine Month.

And yes, Texas does make wine! Even if you don’t live in Texas or in a place where Texas wines are readily available, as far as I’m concerned, you can still enjoy your favorite glass (or bottle?) of vino with special pleasure this month; any excuse, right?!

The Texas Beef Council shared one of their favorite brisket recipes with us, along with some Texas wine pairings to go with it. This brisket is ultra easy because it can be made in your oven. So no worries if you don’t own a smoker! This is a perfect recipe for your next gameday, just pop that sucker in the oven first thing in the morning, and by the midday football matches you’ll have more delicious, tender red meat than you can shake a stick at. And since the recipe is from the official council that represents all things Texas and beef, you know the recipe is legit.

Curious about what the Texas Beef Council recommends serving with your beautiful brisket? They say…

· Brennan Vineyards 2014 Texas Tempranillo

· Duchman Family Winery 2012 Montepulciano

· Spicewood Vineyards 2015 Cabernet Claret

Hey – I’ve done some wine tasting at Duchman and their reds are generally very good, so I’m in full favor of this list. Don’t have Texas wines where you live? I’m thinking your favorite Tempranillo, Montepulciano, or Cabernet will do the trick! Don’t like wine? First of all, what’s wrong with you, and second of all, you can cheers with a beer, I won’t be offended. (Well, maybe a little bit. Wine is the best.)

Oven Texas BBQ Beef Brisket

A Better Breakfast: Icelandic Skyr B-Fast Bowl

Ya’ll know I like to eat epic baon and eggs dishes for breakfast, and even on weekdays I’d be much more likely to grab a breakfast pastry than whip up a healthier breakfast. Perhaps I should say “had been more likely” as I’ve been experimenting with (gasp) healthy breakfasts lately. I know, I know, but I’m 35, with a kid on the way, and can’t eat baconbaconbacon every day forever. Lately my daily start has consisted of Greek yogurt mixed up with whatever fresh fruits and nuts I happen to have on hand. I also love to mix it up with some Skyr — Iceland’s thick, creamy answer to yogurt — it has just the right consistency. So, if you’re hankering for a healthier start to your days, try this recipe from Icelandic Provisions Skyr. Also, if you’re feeling sad and betrayed by this whole healthy thing, let me just point out now that this recipe contains vodka. So there.

Skyr Breakfast Bowl

Ingredients:

Raw Granola

1/2 c. dried cherries
1/2 c. pumpkin seeds
1/4 c. red quinoa
1/4 c. raw cashews
1/4 c. chia seeds
2 tbsp. dried coconut
2 tbsp. maple syrup
2 tbsp. coconut oil
1 pinch sea salt

Macerated Stonefruit

1 white peach, pitted
2 Italian sugar plums, pitted
3-5 mirabelle plums, pitted
1 tbsp. raw sugar
1 tsp. dried lavender
2 tbsp. vodka

Directions:

How to Make It

Chop all pitted stone fruit into bite-sized pieces. Toss fruit in sugar, lavender, and vodka. Rest covered at room temperature for 20 minutes or refrigerate overnight.

For granola, pulse dried cherries in food processor until finely chopped, almost paste-like. Add nuts, chia, and quinoa, and briefly pulse until combined. Add coconut oil, maple syrup, and sea salt. Pulse entire mixture until fully incorporated.

Add ½ cup skyr to bowl. Top with ¼ cup macerated stone fruit and sprinkle with raw granola.

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by BS

Labor Day Cocktail O’Clock: Shandy Slushy

Just because summer is unofficially coming to a close doesn’t mean it’s time to stop drinking frozen cocktails! (We’d generally argue it’s never time to stop drinking frozen cocktails, but that’s a whole other story.) Take a long, hot gander at The Shush, an off-menu drink offered at El Original TX-MX In Manhattan’s Hell’s Kitchen, where tipplers in the know can slurp on either a grapefruit or lemon slushy shandy, saying goodbye to the last hot-ish days of summer in style. Read on for both recipes.

Lemon Shush

4 Servings

Ingredients:

– Curious Traveler Lemon Shandy (1 bottle)

– 3 oz. of fresh lemon juice

– 3 oz house made honey syrup (see below)

– A dash of bitters

Honey syrup ingredients:

– 3-5 cubes of fresh pineapple

– Lemon zest to taste

– 3 oz. of honey

– 54 oz. of crushed ice

Muddle fresh pineapple then add lemon zest and honey. Bring to a boil on a stove and let it cool to room temperature.

Slush Directions:

Break down crushed ice as much as possible so the carbonation of the shandy won’t dilute the slushy. Blend till smooth. Combine all ingredients, except shandy. Add the homemade honey syrup, water and lemon juice. While those are blending, add shandy base.

Garnish with a dash of bitters and lemon wedge.

Grapefruit Shush

Serving size 4

Ingredients:

– Traveler Grapefruit Shandy (1 bottle)

– 3 oz. of grapefruit juice

– 1 oz. of lime juice

– 2 oz. mint simple syrup (see below)

– 54 oz of crushed ice

Mint simple syrup ingredients:

– 3-5 pulled mint leaves

– 2 parts water

– 1 part sugar

Combine mint leaves with 2 parts water and 1 part sugar. Bring to a boil and then let it cool to room temperature.

Slushy directions:

Use crushed ice to be broken down as much as possible so the carbonation of the shandy won’t cause it to separate or dilute. Blend till smooth. Combine all ingredients (except shandy). Add the mint simple syrup, water and lemon juice. While those are blending, add Shandy. Garnish with a ruby red grapefruit wedge.

Garnish with grapefruit wedge and mint sprig

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by Emily

Cuban-Hawaiian Mashup Pork Sliders with Hatch Chile Pimento Cheese

Sometimes you just want every flavor at once, you know? Late August is so hot and steamy that I can’t get enough fresh, fruity tropical flavors… pineapple, I’m looking at you! But it’s also hatch chile season in the southwest and these smoky, delightful lil peppers are everywhere, and everyone in Texas looooves cooking with them.

I had a beautiful Smithfield Teriyaki Marinated Fresh Pork Tenderloin and I was craving a Cuban sandwich, so I figured, why not incorporate the teriyaki flavors and give it a slight Hawaiian flair by adding some sweet grilled pineapple into the mix? Then I also realized I had a bunch of the aforementioned hatch chiles to use, and thought about how much I love spicy and sweet together… and decided to give my sandwich a Texas twist by whipping up a swiss & hatch pimento cheese spread instead of your traditional slice of swiss cheese.

Then I realized that these were going to be HUGE flavor bombs and made them into little sliders instead of giant sandwiches, which was a great choice. (I also realized that making sliders meant I could use my very favorite soft Hawaiian slider rolls, and who doesn’t love that?) These Cuban-Hawaiian-Texan pork tenderloin sliders have so much delightful texture and flavor going on, little bite-size morsels are perfect. And while they might sound a little cray-cray, they don’t take all day-day (ha) to make. Even though they taste complex, they took me under a half hour from start to finish! Serve these alongside a cool, crunchy salad for a summertime dinner, or maybe as an app at your next cookout.

Cuban-Hawaiian Mashup Pork Sliders with Hatch Chile Pimento Cheese

Endless Beer: Flying Dog White Peach Saison

Flying Dog’s Brewhouse Rarities series typically takes a standard style of beer and either amps it up, or puts a twist on it. The White Peach Saison is their latest addition to what is becoming quite the collection of rarities. Flying Dog looks to offer a “sweet, yet tart” version of a Saison. The brew meets the challenge with a balance that at least reminds me of a peach cobbler a la mode. Cheers.

Tasting Notes

Aroma: Peaches and subtle pepper

Appearance: Very light orange with haze. Light white head.

Mouthfeel: Very light and crisp with little to no lingering until it hits your throat.

Taste: Sweet peach up front, complimented by sweet, subtle caramel of the malt. Pepper/spice taste typically found in the Saison yeast comes up afterward. Sweet flavor reminiscent of a peach cobbler a la mode.

Overall: Breakfast, lunch, dinner, dessert – this is a refreshing and tasty brew. The sweetness of the malts and white peach provides a flavor that could go with anything from pecan pancakes to peach pie. Hops are present in the suds, but the peaches are definitely the star without taking away from the Saison style.

ES Rating: 4.5/5 Suds

Endless Pairings

Cheese: Havarti with salted almonds and dried apricots

Appetizer: Mushroom, goat Cheese, and balsamic flatbread

Entree: Pineapple glazed salmon with zucchini fries and arugula salad

Dessert: Peach and pecan crepes with chantilly cream

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by BS

Not Your Grandma’s Roast Chicken

Photo: Sideways.nyc

For most serious foodies, chicken has long been that “other” item on the menu — the one that you might order if it’s fried, but otherwise would never prioritize over pork or beef. But lately I’ve seen more than a few restaurants that put fowl front and center, making the humble bird their centerpiece dish. None more so than Le Coq Rico, which I first read about in The New York Times earlier this summer, and simply had to have their gloriously golden roast chicken, 100-degree weather be damned.

The restaurant was kind enough to share Chef Antoine Westermann’s recipe for the perfect roast bird, a deceptively simple dish where butter and olive oil rubbed all over — and inside — the chicken make a world of difference.

Roast Chicken, Westermann Style