Nothing gets us excited for new seasonal packaged foods and gourmet takes on fresh favorites quite like Food Fete! The Fall edition of Food Fete took place on November 7th, with lots of ideas for holiday entertaining and many new products on preview from some of our favorite vendors — plus a great chance to network with other bloggers and sample lots of tasty treats! Here are a few of the exhibitors that caught our eye this time around.
A festive Martini Bar sponsored by Zulka Pure Cane Sugar got the party started right away. We made sure to sample both the Apple Cider and Pomegranate Martinis, whose sugared rims sparkled with a sprinkling of Zulka. We had to note that Zulka glittered like diamond dust as it adorned the frosting atop luscious brownies, alongside tiny cakes and fresh baked cookies, also provided by Zulka.
Since Zulka‘s “Morena” pure cane sugar does not undergo a conventional refining process, it retains the complexity and depth of flavor that’s as close to fresh sugar cane as possible. Why not pick up a box for use in your next recipe that calls for sugar?
Shortly after entering the event space we spotted Bare Fruit Apple Chips. This delicious natural fruit snack is made from 100% baked Washington Apples with no added preservatives or sugars (and, of course, it’s Gluten Free). We took home a couple of bags to sample and have really enjoyed the Sea Salt Caramel variety, which is a new flavor along with the Chile Lime offering. Crunchy, Sweet and Healthy Snacking!
Mmm, fresh baked bread, – we love it! A lot of people, unfortunately, have a gluten intolerance and many exhibitors at Food Fete took this challenge in hand. The holidays are a time when baking for the family, as well as for gift giving, is a very popular idea. From Anna offers Gluten and Allergen Free bread mixes that taste as sweet and moist as your favorite recipes from Mom. From Anna‘s line of products let you treat yourself and your family while including those with dietary exclusions. Their Banana Bread mix is a must-try and so easy to make!
Luces Gluten Free Artisan Bread was also exhibiting and had many flavors of their fresh baked breads to share, including their new Italian loaf, which bakes into a rich white bread with cracker-thin crust and a very open crumb. Is your mouth watering yet? Luces bread mixes contain all the dry ingredients you need to make a loaf of fresh baked bread in every package, including a bag to bake it in! The best part: no kneading or rising time is required. You have to try this bread!
Chocolate is a big item at the holidays and Divine Chocolate offers exotic flavored Chocolate bars such as White Chocolate with Strawberries, Milk Chocolate with Crushed Ginger Snaps (tastes like Christmas!) and Dark Chocolate with Ginger and Orange among many others! Not only are their products unique and tasty but Divine is the only fair-trade chocolate company which is owned by its cocoa farmers. While Fair-trade ensures farmers receive a better deal for their cocoa and additional income to invest in their community, company ownership gives farmers a share of Divine’s profits and a stronger voice in the cocoa industry. That’s awesome!
Nuts and nut products were also featured prominently at the show, including one of our very favorite snacks, Pistachios. American Pistachio Growers hosted a very inviting booth with facts about Pistachios, samples to give away and the most delicious Avocado Pistachio Guacamole dip (which they called Pistachio Mole). We got the recipe for future concocting at home!
We also fell in love with Sante Nuts, a company founded by a single mom who had to think creatively when she she needed an income stream to support her family. Sante Nuts come in nine sweet and savory varieties and are made in small batches to ensure freshness. Sante’s candied Pistachios, which are actually only slightly candied, so you can still taste all the flavor of the nut, are out of this world.
OPA is a brand of delicious, made fresh Greek style yogurt dressings from Litehouse Foods that not only makes salad eating fun, but it also makes excellent dips. Gluten free and lower in fat and calories than the standard bottled dressing, OPA sacrifices nothing in the taste arena to bring you a healthier product. Available in Blue Cheese, Ranch, Caesar and Feta Dill flavors, OPA by Litehouse can be found in the refrigerated produce department at grocery retailers nationwide.
We love their Tuna, but we had no idea that Chicken of the Sea made all of these different types of packaged seafood products. Due to celebrate the company’s Centennial in 2014, Chicken of the Sea showcased two brand new items at Food Fete, including its Kipper Snacks — naturally smoked, wild-caught herring fillets that are a traditional European snack — and their Genova Quad Pack, featuring four cans of all-natural Genova Select Yellowfin Tuna packed in the Mediterranean tradition of olive oil.
We were also surprised to learn that Panera Bread, one of the healthier quick food chains around, is now offering healthy and delicious salads (although we were told that these salads have actually been available as an off-menu item for some time – who knew?). We will have to check that out next time we pass by a Panera Bread at Lunchtime, because these salads were tasty!
If you have an Aldi Market in your neighborhood then consider yourself very lucky, because their foods are awesome! Similar to a Trader Joe’s, Aldi features all its own house brands and offers everything you need to make your holiday party – or everyday life – simply spectacular! Not to mention, but you can see we are about to, the fact that they have very reasonable prices! Visit Aldi Dot US to find out more about Aldi and to see if they have a location near you!
Pepperidge Farms introduce three new seasonal flavors of their popular Milano Cookies: Candy Cane (Available since October), Dulce De Leche and Lemon Chocolate (both in stores starting in February 2014). They are also offering a Gingerbread variety of their Swirl Bread now through January 2014. That probably tastes amazing toasted!
Do you see how the little paper spoons all have smiley faces on them? That is because they are serving Noosa Yoghurt, which is so delicious, it is just insane. We sampled both the Cherry and Lemon flavors at Food Fete and gosh darn if this isn’t the Best Yogurt we have tasted, possibly ever. Everyone at Food Fete couldn’t shut up about it. We are going to attempt to get samples of Noosa Yoghurt delivered directly to Worley Gig headquarters so that we can review it more thoroughly. Because, insane.
And to wrap up this wrap up, we want to give a shout out to Nasoya, who showcased their Tofu Plus and Asian Style Wraps (wraps, get it?) by serving healthy and super yummy Tofu Tacos and scrumptious home baked Cinnamon Apple Turnovers, respectively, in their booth. Find out more about Nasoya products and get recipe ideas at This Link!
Thanks as always to Jeff Davis for making the magic happen!
In anticipation of an extra festive holiday season — which always seems to arrive sooner than you expect — The fall Editor Showcase food and networking event took place on October 15th at the New York Marriott Marquis. This fun and well-attended event was packed with tastings and cooking demonstrations for over two dozen brands of food and kitchen equipment to make sure everyone is fully prepared for all of the parties and food-centric events that will kick off with Thanksgiving in just two short weeks!
Here are some of our favorite exhibitors from the show!
Farm Rich makes a line of frozen snacks that you just pop in your oven to create amazing hot hors d’oeuvres that will win you fans every time. We fell in love especially with their Chili Cheese Bites (filed with real chili, not just chili peppers), which are just insane. Their Toasted Raviolis were also a huge hit with the crowd.
Athens Mini Fillo Shells are a product that every party hostess will want to have on hand for easy preparation of both sweet and savory snacks! The shells come fully pre-baked and all you need to do is add your favorite filling and heat. So convenient!
Of course, Athens had an assortment of prepared mini quiches and tiny cheese cakes, as well as other taste tantalizing surprises, to give use more clever ideas of how to serve these shells at your next party! So yummy!
Legends from Europe is a campaign uniting five authentic PDO (Protected Designation of Origin) products from Europe, including Prosciutto di Parma and Parmigianio Reggiano — two of our favorite things to eat! Legends from Europe offered show attendees the chance to sample a full spread of snacks featuring its products and also had recipes on hand so you can make these delicacies at home.
Bertoli Olive Oil has grown to become the world’s Number 1 Olive Oil brand. Bertoli offers a variety of oils which we were able to sample brushed on delicious Italian bread. Bertoli had something else going for them at their booth which we found hard to resists: Chef Fabio Viviani!
What a charmer he is! Bertoli were very smart to align with Fabio because I’d buy whatever he is selling.
Success brand boil-in-bag rice has been a best selling brand for years and it tastes great in a variety of recipes, samples of which they had on hand at Editor Showcase.
Bourbon Raisin Rice Pudding made with Success Basmati Rice is super easy to prepare and tastes rich, sweet and exotic.
Success Jasmine Rice is used in this exceptional recipe for Laotian Nam Khao (Crispy Rice Balls), which were devoured by attendees very quickly!
Alouette Cheese Spreads had a couple of exciting new “Bold” flavors to preview including Wasabi Cheddar, which is just mind blowing, and Buffalo Cheddar – which is sure to become a favorite as well! While these new flavors will not be available until February, 2014, there are tons of other flavors for you to try in time for the holidays. Alouette Cheese Spreads are convenient for entertaining on the fly, and come in resealable tubs which keep them fresh.
If you want to get super fancy you can even hollow out a pineapple and impress your guests by serving your favorite dip made from Alouette Cheese Spreads right from the pineapple! Crazy!
Just look at this lovely display courtesy of the National Pasta Association. Nobody loves pasta more than I do, so I was way into all of the tasty and healthy recipes they had to give out as part of their Pasta Fits promotion, such as this yummy past salad picture below.
If you enjoy making your own healthy juices, smoothies and sauces — or just like to cook a lot of recipes that require a first rate food processor — then you will not be able to live much longer without a Ninja Ultima Blender. The Ninja distinguishes itself by the multi-blade core that does a superior job of chopping and pureeing foods. Check out the side by side comparison above: Some Other Brand on the left, Ninja on the right. Behold the clear winner in blended results. Ninja!
Cooking Planit was giving out these cookies as well as bad ass magnetic photo recipe cards to promote this super cool website and mobile app that provides home cooks with step-by-step instructions to create full meals. They call it a “GPS for the Kitchen” – what an exciting and fun idea! Visit Cooking Planit at This Link!
Okay, here is product that I would literally eat all the time: Mann’s Sunny Shores Veggie Mac-N-Cheese, which contains everything you need to make a fine dinner of Macaroni and Cheese with Broccoli in one bag! Also, please note above they it comes in a bacon variety, ‘Nuff said.
Last, but not least, I would like to give an extra special shout out to Sartori Cheese, producers of artisan and premium cheese for seven decades! Sartori makes the most delicious cheese you have ever tasted — and I have tasted a lot of cheese. They also gifted me with this coveted swag of a reusable insulted canvas tote filled with five different varieties of their awesome cheese plus a set of wine glass charms! Sartori Cheese!
As always, Thanks to Formulatin PR for the Hook Up!
I can’t be the only fan who was disappointed see Chef and Restaurateur Richard Sandoval get eliminated so early in the competition on the most recent season of Bravo’s Top Chef Masters. Hopefully there will be a next time for this talented and enterprising chef to compete on the show, because Sandoval’s Zengo and Raymi are two of my favorite restaurants in New York City!
Right now, Zengo is taking its ever-revolving blend of Latin-Asian cuisines on an adventure with Peru and Malaysia. I was recently invited to a press dinner where we sampled select new items on the Test Kitchen Menu. Here’s a preview of what’s new at Zengo!
Made with the popular Peruvian Grape Brandy, the Pisco Elevation ($13) blends this potent liquor with Sweet Elderflower and fresh Lychee for a refreshing kick that goes down smooth. Mojito fans can enjoy the Shiso Mojito, ($14) featuring rum, shiso and citrus and garnished with Fuji Apple!
A tasty and multi-textured addition to the Dim Sum and Antojitos menu is the Spicy Crab Potato Sushi ($10): Sweet shredded Crab flavored with Malay Curry, nested atop layers of soft Yukon Potato Cake and fresh Avocado, topped with a crispy Corn Cancha — which is like a Peruvian Corn Nut! Very unique and tasty!
A take on traditional Peruvian roasted chicken, or Chicken A La Brasa, ($13) is presented as a skewered appetizer, loaded with tender chicken thigh meat grilled with a black bean glaze. This hearty starter is served with another traditional favorite, Potatoes Huancaina, which I have previously enjoyed on a visit to Raymi. Additional flavor and texture is added by the fresh Cucumber Rocoto Salsa and finely chopped toasted peanuts!
Arroz Con Mariscos (Rice with Seafood, $14) is Zengo’s take on paella: Malay rice studded with a generous portion of Mussels, Shrimp, Scallops and Clams dressed with Thai Basil. This dish was a hit with everyone at the table, and the gently-cooked seafood is extremely tender and tastes fresh-caught.
Skate may sound like an exotic dish, but you don’t have to be too adventurous to love Zengo’s Char Roasted Skate in a ginger chile marinade ($28). This flaky white fish is mild but has a distinctive flavor. The dish is served with a Crispy Lentil Rice Cake and Sambal Butter Sauce — delicious!
While is is not commonly considered appropriate to lick ones plate in public, the above dish of Profiteroles ($9), stuffed with Toasted Coconut Ice Cream and served with a drizzle of chocolate sauce and fresh, ripe strawberries had everyone at the table scraping the plate with their forks to get an extra drop of the dulce de leche flavored Manjar Blanco that was puddled under each delicious morsel. What a fantastic ending to a very special meal!
Zengo is located at 622 Third Avenue on the Northwest Corner of 40th Street. Dinner is served Monday to Saturday from 5:00 to 11:00 PM. Lunch is served Monday to Friday from 11:30 AM to 2:30 PM. For Reservations and More Information call 212-808-8110 or visit This Link.
Ask a random sampling of Manhattanites if they can tell you the location of Bond Street and most will likely either scratch their heads or offer that it must be somewhere in the Financial District. Because Bond Street is an enchanting enigma of NYC real estate, a kind of Urban Shangri-La, if you will. Stretching for just two short blocks above Houston, nestled between Broadway and Bowery — and still paved with cobblestones from the days when New York City was in its youth – Bond Street offers a mix of unique public art, both definitively modern and gorgeous historic architecture, and best-kept-secret foodie destinations. It’s appropriate then that 45 Bond Street is the address of Circolo45, an intimate Italian Trattoria featuring fresh takes on traditional favorites and exceptional, old world service.
Recently renovated just nine months after its initial opening, accents such as pastel-painted walls in the bar area and white-painted brick in the rear dining space, minimalist, line drawn portraits hung throughout the restaurant, and the variable candlelit “mood lighting” all fit right in with Executive Chef and General Manager Daniele Sicuranza’s vision of Circolo45 as an Italian Retreat with a “simple, yet vibrant” atmosphere. The varied menu’s emphasis on locally sourced ingredients and an extensive offering of homemade pastas echo the themes of simplicity and comfort in a setting that elevates the dining experience.
We started off our evening with one of Circolo’s specialty cocktails, the Tizi; a rose-colored elixir similar to a Cosmopolitan but with Elderflower syrup added. Delicious! I like my cocktails fruity and potent, and this delivered on both counts.
Our cocktails put us in a nice, relaxed mood to peruse the impressive menu, which seems to offer a taste of the various regions of Italy to please every palate. The Appetizer section alone was overflowing with dishes I felt excited to try just from reading their descriptions. Agreeing to go with the classics, we chose to split the Meatballs Florentine Style and the Eggplant Parmigiana (both priced at $12.00). The Eggplant Parm, a perfect size for sharing which arrives with a golden cheesy top, is extremely rich and creamy, more so than I’ve tasted with this dish when ordered at other restaurants. I’m told that the mousse-like texture is owed to additional baking time. If you want the taste of eggplant to really stand out rather than be hidden by the flavors of other ingredients, this is the dish for you.
The Meatballs, served in a ramekin with tomato sauce, sliced bread for dipping, and fresh rosemary, have very little binder added, so they are meaty and satisfying. These are also a good sharing size, especially if you want to sample several items from the menu without getting too full before your main course arrives!
Two starter dishes I’d definitely like to try on a future visit are the Arancini (Fried Rice Balls with Ragu, $10) — which are always a comfort-food favorite – and the Vitello Tonnato ($13), featuring cold, sliced Veal served in a Tuna Sauce. I had this dish once before, at Da Silvano on Sixth Avenue back in the nineties, and I’ll never forget it. It would be interesting to discover if Circolo45’s offering could compare with my fond memories.
From Circolo’s extensive selection of fresh, house made pastas we chose a signature dish of the house, the Spaghetti Alla Chitarra Con Tartufo Nero Estivo: Fresh Egg Spaghetti with Black Summer Truffle ($20). The thick, al-dente cooked noodles are similar in size to Japanese Udon noodles for a hearty bite. This dish is perfectly seasoned and fragrant with truffle oil as well as a generous addition of sliced Black Truffle. We reflexively asked our server for grated cheese but were advised to just try the dish sans cheese and let the truffle richness prove itself to be flavor perfection on its own. She was right; no cheese was needed.
Other delectable pasta choices include one of my favorites, Traditional Lasagna Alla Bolognese ($13), and the Paccheri Alla Genovese; Pasta served in a Veal Shoulder Ragu, cooked slowly in the oven ($15). I can imagine that the Veal Shoulder Ragu is exceptional, based on the next dish we tried.
Another specialty is the Spezzatino Alla Toscana, Beef Shoulder oven-baked at low temperature served with tender, golden Potatoes, Tomato and Basil ($24). This wonderful dish is comparable to a pot roast or rustic beef stew. The meat is fork-tender and the large chunks of potatoes are cooked perfectly. If you are not sharing this, you will have enough to take home for a second meal (as I did, and it was even more delicious the second time)!
Steak and fish lovers will also find lots of tempting selections on Circolo45′s menu– from an oven-baked, Salt Crusted Branzino for Two ($54) to a reasonably-priced selection of steaks which we understand are prime cuts!
A generous side of Roasted Brussels Sprouts (all sides are just $5) could easily serve three people. The tender sprouts are roasted using very little olive oil, in case you are counting calories!
Circolo45′s dessert selections change daily and we let our excellent server surprise us. Giving us enough time for our food to settle a bit, she returned from the kitchen with a gorgeous and feather light Chocolate Souffle ($9.00). Light and crispy on top and just oozing with a rich Valhrona Chocolate center, this souffle is a few cuts above the ubiquitous warm /molten chocolate cake you see on every menu in town. A perfect ending to a rich and satisfying dining experience. We look forward to a return visit!
Circolo45 is located at 45 Bond Street Between Lafayette and Bowery. Hours are Monday to Sunday, 5:30 – 10:30 PM. Please Call 212-375-0323 for Reservations. Visit their Website at Circolo 45 Dot Com.
Do you like warm chocolate cake? I sure do. Old World Gourmet Foods (Their Slogan: Serving Fun for Over a Decade) has recently introduced Cake That – an individual cake in a cup that you can make at your home or office with just a microwave and a few tablespoons of milk. I’m not even kidding!
OWG sent me a sample of the Chocolate variety of Cake That and I brought it to the office so I could make it, take some pictures, eat it and tell you all about the experience. Here we go!
Cake That comes with an envelope of dry cake mix inside the cup, which will serve as your baking vessel. I recommend using a scissor to cut across the top of the envelope, which will make it easier to get the dry mix into the cup without spilling it all over the counter.
Simple directions are printed along the bottom front of the cup. Once the mix is in the cup, you need to add three (3) tablespoons of whole milk (recommended). I brought a measuring tablespoon from home, because I wanted to be as exact as possible with my milk measuring action. Sadly, the milk was a little overzealous coming out of the carton, and I definitely got a bit too much milk in the mix. And once it’s in there you can’t really take it out.
Find out how I adjusted cooking time to cope with the excess of milk by reading further!
Here’s a shot of the wet cake batter as I mixed it with a plastic fork. Directions advise against “over-mixing” but I wanted to get rid of as many of the dry cake mix lumps as possible, and there were a lot of them. So, you know, mix it until you feel satisfied, is what I say.
Baking time is estimated at “one minute, fifteen seconds,” but may vary depending on your microwave. I checked doneness after 60 seconds and this (above) is what it looked like. I zapped it for another 20 seconds and then took it out for a taste.
Remember: once you remove your Cake That from the microwave, you will need to let it cool for a few minutes to avoid burning your mouth.
Here’s what it looks like all baked and on the fork ready for a bite. It definitely looks like chocolate cake and it smells just amazing! Everyone in my office was like, “Who made chocolate cake?” Just being serious.
Now, about that ‘extra milk in the mix’ situation: while the top half of the cake was baked to a delicious, chocolatey, moist perfection, the lower half was basically raw, like brownie batter. So, after I after I ate the part that was cooked properly, I put the cup back into microwave to cook for another full minute, and it was perfect, if a bit on the moist side.
Cake That would be especially delicious served with vanilla ice cream, and there is definitely enough in the portion to share, or to eat some now and save some for later, which would be my preference.
Cake That can be purchased for $4.95 per two-serving cup (with free shipping!) at the OWGShopOnline.
Do you like Indian Food? I sure do. I have a couple of favorite destinations on Indian Row (East 6th Street) and also Curry Hill (vicinity of Lexington Ave and 28th Street) but I didn’t really have a favorite Indian restaurant with a proper uptown address. That changed last week when I was invited to visit and review Aangan, conveniently located just steps from the 103rd Street stop on the Number One train. Even folks who dread traveling above 14th Street can be assured that dinner at Aangan is worth the trek!
Our considerable feast at Aangan included at least a dozen different dishes, all delicious, but where Aangan really distinguishes itself from its peers is in the restaurant atmosphere, level of gracious service and overall dining experience. Aangan is a Hindi word meaning “Courtyard,” and it is typically associated with the open spaces in traditional Indian homes – an area where families get together to relax, dine and spend time with each other.
In this way, Aangan provides an authentic Indian courtyard restaurant experience on the Upper West Side of Manhattan. The restaurant’s interior is beautifully fitted with a glass mosaic chandelier, wall mounted candle fixtures and elegant, modern padded wall finishes. Floor to ceiling windows looking out onto Broadway provide lots of natural light and great people watching. Once the sun sets, Aangan continues to glow with its special brand of hospitality.
My dining companion (also a food blogger) and I ordered modestly: two appetizers and two entrees – all to share – plus a basket of bread. But our waiter asked if they could bring us a few additional items and house specialties which they’d like us to try, and we could hardly refuse. What we ended up with was a bona fide Indian buffet featuring favorite dishes and tasty new discoveries.
What we ate:
Shrimp Balchao: Medium-sized shrimp marinated in Goan Balchao Sauce ($10.95). When people say a shrimp dish was “Perfectly cooked,” they are talking about the tender and sweet shrimp in this dish. The sauce has just a mild kick. Really lovely.
For an unusual appetizer, go with the Bhel in Phyllo Dough Cups, comprised of Spiced crispy Rice and Lentil Flour savories served in pastry cups ($6.95). It’s a light and tasty choice that I’ve never seen on any other menu.
Another favorite that I first had at Junoon is the Lahsooni Gobhi: Lighty battered and Crispy Fried Cauliflower tossed in Tomato Garlic Sauce ($8.95). This is a hearty appetizer for vegetarians or a complimentary side to any meat dish.
The two appetizers we ordered, Vegetable Samosas: Triangular turnovers filled with Potatoes and Peas ($6.95), and the Paneer Pakora: Cottage Cheese Fritters Served with Mint Chutney and Tamarind Sauce ($7.95), arrived on an attractive platter of mixed Vegetraian appetizers including Vegetable Kabob (mashed veggies in a lentil wrap) and a very delicious, pleasantly crunchy Onion Pakora. This off-menu assortment is something you could ask your server about if you are game for trying many different things. Aangan is very eager to make sure your experience is enjoyable and personalized. And, as you can see, they create a beautiful presentation with every dish.
They also brought us a Small Platter of Chicken and Lamb Tandoori to sample. The lamb is exceptionally tender and flavorful, and the chicken is a good choice for the less-adventurous diners in your group.
Tandoori Lamb Chops are another house specialty, priced to share at $19.95.
(Photo Above and Below By Anne Raso)
Also perfect for sharing, and with a gorgeous presentation, if I may say so, is the Tandoori Salmon: Filet of Salmon marinated in yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika and turmeric ($19.95). The salmon is meaty, tender and perfectly cooked.
Here’s a dish everybody loves, Murgh Korma: Boneless pieces of chicken in a rich cashew nut and almond cream sauce ($14.95). I love that they put a cherry on top of this.
Murgh Xacutti, a very mild Goan Chicken Curry cooked with coconut and aromatic spices and served with mint rice ($14.95), is an excellent choice for curry fans who want to go easy on the heat.
Saag Paneer: Puree of Spinach Cooked with Homemade Cottage Cheese ($12.95). You just gotta have it.
My favorite dish of the night was the Lamb Biryani: Aromatic rice with cubed Lamb ($15.95). I always love a good Biryani, and the Lamb in this dish was beyond tender and so flavorful. I would order this again.
An extensive selection of Indian flatbreads are priced at $2.95 – $4.95, or you can build your own Bread Basket, with your choice of 3 breads ($11.95) which we did, selecting the Garlic Naan, Alloo Paratha (filled with mashed potatoes) and, my favorite, Onion Kulcha — which I highly recommend. These fresh and hot from the oven breads are light, delightfully chewy and crispy.
After enjoying such an impressive repast, we hardly had room for Dessert, yet we were able to savor a few bites of the Malgova Pudding – described as a ‘Mango soufflé’ with a touch of Coconut ($4.95). This fruity dessert has a firm, gelatinous consistency, rather than the traditionally creaminess one expects with something called “pudding,” but it was quite light, tasty and refreshing.
Come to Aangan and enjoy the Indian Courtyard Dining experience! You’ll be glad you did!
Aangan is Located at 2701 Broadway on the Northwest Corner of West 103rd Street (Right at the #1 Train Stop). Visit them online at Aangan Dot Com or Phone 212-280-4100 for Reservations.
Brother Jimmy’s BBQ’s Murray Hill location proudly celebrates its 5 year anniversary this month. The popular southern BBQ restaurant and nightlife outpost has consistently served up quality cuisine, flowing cocktails and great memories as patrons continue to “Put Some South in Yo’ Mouth.” Now, in an effort to give back to the community that has allowed Brother Jimmy’s BBQ Murray Hill to thrive, the restaurant will host a Backyard BBQ Block Party on Tuesday, August 20th from 4:00 PM – 7:00 PM at its Lexington Avenue and 31st Street location.
Brother Jimmy’s Backyard BBQ Block Party will feature free concession stands to anyone passing by, with enough food to feed over 1,000 people. Brother Jimmy’s BBQ fans will be able to enjoy cotton candy and popcorn machines, along with many signature dining favorites such as Frickles, 500 Pulled Chicken Sliders, 150lbs of Rib Tips, Cole Slaw, Corn on the Cob and refreshing home brewed iced tea and lemonade. A BBQ Block Party would not be complete without a whole hog smoking right alongside the sidewalk. Executive Chef Eva Pesantez will be serving up the whole hog into over 1,000 signature Brother Jimmy’s BBQ Pulled Pork Sandwiches.
“We are thrilled to reach this milestone in Murray Hill,” says CEO Josh Lebowitz. “Brother Jimmy’s BBQ Murray Hill has grown into a community of regular customers. The least we could do was put together this Backyard BBQ Block Party to show how much we appreciate their continued patronage until the next celebrated anniversary.”
All Brother Jimmy’s BBQ fans are encouraged to make their way over to Lexington at the corner of 31st Street on August 20th to partake in the festivities!
Hello and welcome to another exciting installment of Cooking with Gail: the series that is all about me making a delicious dish from whatever I already have on hand in my apartment!
In early July, I attended both the Summer Fancy Food Show and Summer Food Fete almost back to back, and I returned home from each with a ton of tasty snack foods to sample.
At Summer Fancy Food, I picked up this Unique Belgique brand- Pearl Sugar Belgian Waffle. These thick waffles are a wildly popular snack in Europe and this one was dotted with crunchy Pearl Sugar crystals, which made it extra sweet and decadent. When I came across this specialty treat in my kitchen cabinets, it said only one thing to me: Belgian Waffle Sundae!
You may recall that a while back I was sent an entire cooler full of Thrive brand Ice Cream, so I knew I had the appropriate vanilla ice cream already waiting just inches away in my freezer.
The delicious fudge sauce is courtesy of Brother Jimmy’s BBQ, who included a jar of their house-made sundae topping in a gift bag after I attended a dessert showcase event at their Union Square location. Food Swag!
The sundae was shaping up nicely but, of course, it needed a Cherry on Top. As luck would have it, I had a Fun Size jar of Cherryman Maraschino Cherries in my fridge that I’d picked up at Food Fete — see how it all came together so effortlessly! Yummy and indulgent with zero shopping involved!
Cherryman makes an all natural, Farm to Market Maraschino that is sweet but not overly so, and that still maintains a fruity, natural cherry flavor. They’re also preservative-free and can be used in lots of recipes — including in your favorite cocktail! Learn More about Cherryman Maraschino Cherries, get recipes and find out where to purchase their products at This Link!
Do you like Hot Dogs I sure do. Every dog has its day and July 23rd is National Hot Dog Day! According to the National Hot Dog and Sausage Council (who knew such a thing even existed?), an estimated seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day, and every year, Americans eat an average of 60 hot dogs each! Woo!
This year, why not celebrate your love of the Hot Dog with more than just ketchup and mustard? Onion Crunch, a new condiment that you have previously read about here on The Gig, was created to bring an end to the lack of innovation in the condiment category. I keep a jar in my kitchen at all times.
The Onion Crunch Dog (recipe provided below) is sure to spice up your celebration of National Hot Dog Day! I am going to post this a few days early so you can get out to the store and do your shopping!
Grilled Bacon-Wrapped Stuffed Onion Crunch® Dogs Ingredients:
1 tsp ketchup
1 tsp Dijon mustard
4 large hot dogs, knockwurst or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp Onion Crunch®
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
4 long Hot Dog Buns
How to Make Them:
1. Prepare your grill for direct medium high heat.
2. Mix together ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the ONION CRUNCH®, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end.
5. Coat your grill surface with vegetable oil. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on one side is cooked, turn the hot dogs a quarter turn and continue cooking until bacon is done.
6. Remove toothpicks, place in toasted buns, serve and enjoy!
Behold, The Onion Crunch Dog