Tag Archive | Food

Bacon Thing of The Day: 3D Print Bacon

3DPrint Bacon
Photo By Gail

If you are going to make a 3D Print of a strip of Bacon, I think it should at least be cooked Bacon and not raw Bacon, as this 3D Model obviously is. But I am not complaining, Because, Bacon.

Photographed at the 3D Print Show in Manhattan.

Bacon Thing of The Day: Fried Bacon-Wrapped Oreos

Bacon Wrapped Oreos
Image Source

The most exciting thing about being a fan of Bacon is that, just when you think every possible way to consume Bacon has been presented, someone does something new and mind blowing with the meat candy of foods, and the love affair is reborn! Like, who thinks of wrapping Oreo cookies in Bacon and frying them up in a pan? I want to meet the person who invited Fried Bacon-Wrapped Oreos, and shake his or her hand.

Here is the recipe, courtesy of Oh Bite It Dot Com:

Bacon and Oreos
Image Source

Here is What You Will Need:

Oreos

Bacon – thin sliced

Toothpicks

Oil for frying – Canola Oil is Recommended

THAT’S IT!

Directions:

Wrap one Oreo with one slice of Bacon, making sure to cover as much area as possible as you wrap the cookie.

Next, secure the bacon by gently inserting a toothpick through the end of the bacon into the white filling part of the cookie. Your Cookies should look like this:

Bacon Raw Oreos

Fry them up a few at a time, until they’re evenly golden on all sides.

Eat While Warm! Enjoy!

Pink Thing of The Day: Eat Neon Sign with Pink Arrow

Eat Neon Sign

This fun vintage sign was photographed by me when I was eating dinner with some friends at Big Daddy’s Diner on Park Avenue South near 19th Street. They have very good food and excellent service. Also, you can play the Trivial Pursuit card game at your table while you wait for your meal.

Yes, It Exists: Bitchin’ Sauce

Chipotle Bitchen Sauce
All Photos By Sue Simone

Would you eat something called Bitchin’ Sauce? I sure would. Recently, my pal Sue spotted the Bitchin’ Sauce at a farmer’s market in San Diego and here is what I found out about it from their Website:

Bitchin’ Sauce is a vegan, gluten-free, almond-based, savory sauce that is rich in nutrients and packed with flavor. Its smooth and creamy consistency makes it perfect for dipping vegetables and chips, spreading on sandwiches or wraps, or smothering over your favorite savory foods. Bitchin’ and saucy.”

And their tagline is: “Get it in ya!”, which is quite catchy!

Bitchen Sauce
Comes in a Variety of Flavors. Goes Good With Chips!

Product Review: Weight Watchers Dark Chocolate Raspberry Ice Cream Bars

Dark Chocolate Raspberry
Photo By Gail

Maybe it’s the kid in me who still remembers the excitement of buying a frozen treat from the neighborhood Ice Cream Truck, but the convenience of having a box of ice cream bars stashed in my freezer still makes me feel special. I recently opened a box of Weight Watchers Dark Chocolate Raspberry Ice Cream Bars and am enjoying their understated excellence on so many levels. Please allow me to share.

Raspberry is one of my favorite flavors for almost any kind of dessert, and the low-fat ice cream inside these bars manages to capture the essence of fresh raspberry taste without being tart or sour at all.  In other words, don’t expect them to taste similar to a fruity sorbet, because this frozen treat offers pure, sweet and smooth ice cream taste all the way. I also love the thin coating of dark chocolate that adds a light crispness to each bite.  As is the case with the Weight Watchers Salted Caramel Ice Cream Candy Bars, the photo on the box makes each bar appear to be a foot long, but in reality each measures about 4.5 inches, so they are a perfect lite snack or a reward for “Being Good” with your points! I am thinking of having one right now!

Each box contains 12 bars, so you can indulge for more than a week before you have to head back to the grocery store for another box! These uniquely delicious bars are only 90 calories, 10 grams of fat and 0 grams trans fat each! The best part is that each bar counts as just 2 Weight Watchers Points Plus. Find out where you can buy Weight Watchers Dark Chocolate Raspberry Ice Cream Bars and other fine Weight Watchers products at This Link!

Yes, It Exists: Mr. Squid Snack

Mr Squid Snack

I spotted this Mr. Squid packaged squid snack at an anonymous bodega on Mosco Street in Chinatown a few weeks back. I did not actually eat any Mr. Squid, but there is what I would consider to be a semi-enthusiastic positive review at This Link.

Restaurant Review: Vis a Vis, French-Inspired Fine Dining in Brighton Beach

Front of House
Photos By Gail and Anne Raso

When you think of visiting Brighton Beach, Brooklyn as a dining destination, what usually comes to mind is enjoying some of the finest Russian cuisine that you can find stateside. The surprise is that there’s a new fine dining restaurant in Brighton Beach called Vis a Vis that specializes in Global Contemporary Cuisine rooted in French techniques, and it’s worth the trip all the way in from Manhattan just to check it out. We dined at Vis a Vis on a Sunday evening just a couple of weeks back, when the restaurant’s doors had only been open for three weeks, and were pleasantly surprised that they already appear to be getting everything right!

Vis a Vis Bar Scene Darker

Vis a Vis features two distinct dining spaces. The front of the house flaunts gorgeous, plush red velvet seating, a lively bar scene and a bit of a night club vibe once the DJ takes over with modern House Music. Sunday Brunch turns into a real party atmosphere and everybody has a great time! We’d recommend making your dinner reservations post 7 PM on a weekend  if you’d prefer a quieter atmosphere, as the music and festivities can bleed over into the equally elegant but considerably calmer adjoining dining room, which looks like this:

Vis a Vis Dining Room

In this refined setting, the focus is very much on excellent food and first class services. At the helm of the Vis a Vis‘ kitchen is multi-award winning Chef Charles Disanayake, who hails from Sri Lanka. Having studied under Anita Lo (Top Chef Masters) at her Michelin-starred Annisa restaurant, Chef Charles has launched multiple restaurants around the world. Aside from his impressive work at Vis a Vis, he is well known for his exclusive New York supper club dinners, and catering services for private and corporate events. Chef Charles‘ creative finesse and finely-honed culinary skills are apparent from the first bite of any dish he prepares as Vis a Vis. It was a great pleasure to meet and speak with him on the evening of our visit.

Chef Charles Disanayake
Chef Charles

The menu offers so many tempting specialties that it was hard to make a final decision on the evening’s dishes, but let me tell you about what we ended up ordering.

Chicken Bacon Lollipops with Sauce

Herb & Pretzel Crusted Chicken & Bacon Lollipops with House Made Ranch ($10). For this fun appetizer, succulent chicken is wrapped in bacon and fried crisp before being rolled in a pretzel crumb coating and baked perfectly. The cool Ranch house dressing is an excellent accompaniment. Everyone in the family will love these.

Chicken Bacon Lollipop
Chicken Bacon Lollipop Detail

Stuffed Zuchini Blossoms

We had heard great things about the Zucchini Blossoms stuffed with Mozzarella and Figs and served with a Mint Chutney ($14) and this dish was just fantastic! The Zucchini Blossoms are tempura battered and quick fried to maintain their delicate texture. The Mint Chutney is the consistency of a pesto sauce, so the flavor is subtle but distinctive, and there are also a few tender chickpeas on the plate. If you’ve not yet tasted fried stuffed Zucchini flowers, you’re in for a treat.

Beet Salad

You can’t go wrong with a roasted beet salad. This one has rosettes of Herb Infused Goat Cheese & Roasted Beets with Micro Greens, Balsamic Pearls, Mandarin Orange Segments and Pecans ($13). The balsamic pearls are what look like Blackberry clusters in the above photo. The crunchy pecans provide a terrific contrast in texture to the tender beets and juicy orange segments. A winning combination of farm-to-table ingredients!

Filet Mignon

For my entree, I could not resist the Steak of The Day, which was a generous, 9 Ounce Filet Mignon served with Grilled Asparagus, Truffled Mashed Potatos and Red Wine Sauce (Market Priced). Absolutely everything about this dish was perfect.

Rib Eye Steak

My dining companion, also being a red meat lover like myself, chose the Rib Eye — which, as you can see from the above photo, is massive. Her Steak was served with Grilled Vegetables and unusual sides such as a Potato Nest with a Foie Gras center, and Cabbage Stuffed with Tomato Rice. This dish is an excellent example of how Chef Charles elevates even the most classic bistro dishes into the realm of haute cuisine.

After a brief respite, it was time for dessert.

Peach Panacotta

If you are so stuffed from your delicious meal that you do not even think you can eat dessert, you will still be able to enjoy this light and luscious Peach Panna Cotta, with Orange Blossom Water and Pistachio Crumbles ($11). I do love a good panna cotta, and this one is excellent.

Beignets Alternate View

Another decadent choice — but perfect for sharing! — is the Bourbon Butterscotch-Filled Cashew & Almond Beignets with Bourbon Ice Milk ($10). How does Chef Charles think of such delicious and unique creations? We do not know, but we would love to return for further investigation.

Vis a Vis features an extensive wine list, and offers elaborate, multi-course banquets for between $100 to $150 per person. Why not consider them as a special destination for your holiday season dining and celebrations?

Vis a Vis Signage

Vis a Vis is Located at 3100 Ocean Parkway (corner of Sea Breeze Avenue), Brooklyn, NY 11235 (Take the Q Train to Brighton Beach). Phone 718-333-0003 for reservations or visit them online at Vis a Vis NY Dot Com.

Cognac Display
Cognac Display