Bacon & Beer

I cannot believe that the Bacon & Beer Festival 2011 sold out in less than 24-hours. OMG!

This better be an April Fools Joke. I’m on the waiting list, but anyone who wants to bring me or who can get me can:

a) be a guest blogger (you may notice how rarely that happens here)
b) be quoted, and photographed by me at the Bacon & Beer Festival
c) give me a mystery ingredient and read the post where I try to figure out how to use it
d) receive my love via blog, email, facebook, and twitter

I’m sad I might miss this again this year! I haven’t been yet!

Dinner from the Depths of the Fridge

Every now and then meals should be easy to whip together or comforting…or both!! They can’t all be amazing, sometimes the goal is simply dinner.

I was digging around looking for inspiration in the fridge when I realized there are a few items in my fridge I couldn’t recall buying. Totally uninspiring. Cleaning out the fridge went onto my to do list but dinner was still a necessity.
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Anywho. I found some fresh spinach, some chicken sausage, a too-small-for-pizza-dough-ball. Time for a little experiment!I decided to try wrapping the chicken sausage in some dough and balancing the weight with a side of wilted spinach.

Ingredients:

2 bamboo skewers
2 chicken sausage links
pizza dough (size of a tennis ball)
salt, pepper, garlic powder mix (also known as Jane’s Krazy Salt)
3 cups fresh spinach
½ cup roasted red peppers, sliced
2 tbs lime juice

Directions:

Skor the sausage and insert a bamboo skewer in each to keep the shape.
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Stretch the dough out and wrap around the sausage. Secure each of dough on the skewer. Lightly roll in olive oil and season generously.
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Gently wilt spinach and roasted red peppers.
Flavor with lime juice.
veg_limedress_290_200Bake 20 minutes at 350 degrees, turning to ensure even cooking. The chicken sausage is fully cooked so only the dough needs to cook through.

I used my fav lime salad dressing. It goes with everything! This dressing is great for a touch of citric acid or Mexican salad. It makes a great marinade too.

The dough was ok, but puff pastry or crescent rolls would have worked better. I didn’t want to encase the sausage because I thought it wouldn’t stay perfect and the look of this was half the interest. I was going for a pigs-in-a-blanket appearance.

Maybe this isn’t my signature dish but it was yummy and was ready in 30-minutes. Serve with some mustard and call it dinner.

A Tasty Catastrophe

Once upon a time, Ms. S wanted to bring something to a weekend away with friends but what would travel well on a bus from NYC all the way to the far away land of Massachusetts?

BEER BREAD (mix, to be made on the spot)

It was such a great idea. It was easy, goes with everything, didn’t take up room, and didn’t create any leftovers! Yum! I was new to the world of Tastefully Simple but it sounds like fun and I’m glad to be in-the-know (recently I was feeling old/out-of-it after having to google flash mob).

Ingredients

mix
12 oz beer or carbonated beverage
3 tbs butter (optional)

Directions

1) Empty mix into a big bowl
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2) Stir in beer

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3) Melt butter and pour over the top of the mixed batter
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4) Bake according to package
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I hesitate to share the commotion this bread caused before telling you how yummy it is! We loved it and ate it all. For beer Ms. S chose a winter beer which was great, thought I hadn’t had it anyother way. The buttered top made it crispy and delicious.Ok, so, we’re in a rental house with a full kitchen. Ms. S followed all instructions perfectly and baked it until she realized the oven was smoking. It smelled like chemicals so we fanned it out, wiped the bottom of the oven, let it cool and turned it back on. It seemed fine at first but the smoke came back! It was crazy, let me tell you. One of us would open the oven and stand back from the fumes, another one would hold a small fan pointing into the oven, three was taking photos, and four was opening doors and fanning the smoke detector.

The smell was very intense and the property owner had to come over to look at the oven. We still attest that it wasn’t our fault. We THINK the previous tentant may have used oven cleaner on a self-cleaning oven (serious no-no).

Anywho, it baked part way, then the oven had a hissy fit then it baked more. It didn’t taste like the smoke at all and turned out fine. We loved it and hope to have it again!

Gift-giving for the Culinary Inclined

This year Mr. J and I got some great food and cooking related holiday gifts and I wanted to share them! Here’s a roundup of these fun items. Our families know us too well.

Cast Iron Skillet for the grill, and an authentic deep dish Pizza Pan from Lou Malnati’s in Chicago. I’m so excited to whip up some pizza soon! We can’t grill outside the condo, but someday we’ll own a house and can grill year-round (or when there isn’t snow covering it).

I asked for bakeware and this one is so fun! I love the yellow. You’re sure to see some posts come out of this.

We got some tools as well. 3 Wooden Pampered Chef spoons & spatulas, a set of new whisks, and a nifty little spoon to get to the smallest quantities.

I got a set of 3 CorningWare baking dishes with covers. Great sizes. Now I have options to whip up double batches and freeze them.

Lastly, we got a set of everyday dishes from Bobby Flay…or from Mrs. E & Mr. T but made by Bobby who will always have a special place in our hearts since we got engaged at his restaurant, Bar Americain.
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Mr. J and I got a few cook books and some fun ingredients that I’m sure will make an appearance soon.

Cuchi Cuchi – ooo la la!

Yay! A new fav!

I went to Cuchi Cuchi on a Thursday evening at 6 PM with one of my favorite people to eat with, Miss L. We were so enraptured by the decor, costumes, and cocktails we couldn’t even order when prompted.

Miss L and I have been meaning to try this home-y vintage hideout. Normally, we study menus and read reviews anywhere one of us has plans to go, even if we not both going! I should have studied the cocktail menu more closely before awkwardly not being ready each time our adorable waitress came over…at least we warmed her up for when we weren’t ready to order food either!

Cuchi Cuchi is small, with a bunch of small tables, a few couch & coffee table lounge areas, and a great looking bar. The employees wear amazing costumes. I distinctly remember us commenting on a white flapper-style dress we saw pass by. Our waitress was friendly and maybe Russian? She donned a black velvet hat with a birdcage veil. Don’t you just wish everyone wore them nowadays? She genuinely wanted us to like everything we ordered and she applauded our drink choices and her return was timely. I chose a hibiscus martini and Miss L had a blackberry cosmo. We found them sweet, a good strength, and well made. I was impressed.

Cuchi Cuchi describes the food as, “international, ‘straight up’ smaller plates to be paired or shared.” They seem concerned people will call it tapas, which also seems to be a big deal to them.  We shared and really loved it. Our charming waitress suggested we order four plates to share. Given the price and being unfamiliar with the size, we started with just two to share.

After much deliberation, we got the potato croquettes with tomato curry dipping sauce and warm brie dipping sauce. Yum! I preferred the tomato sauce since the potato croquettes were small & cheesy so they need something to balance it. We also got the chicken kiev. I have no idea how they formed it the way they did. Mushrooms and herbs were cupped within an incredibly thin chicken breast shaped into a bowl. Must recreate this at home! Ordering anothing plate might have been a good idea but we were leisurely enjoying our bites, drinks, and convo so it was fine.

I’ll definitely be back. Clearly the Cuchi Cuchi crowd shows up at a fashionable 8 PM or later so 6 PM is definitely the time to sit back, and take your time. I envision a great drink and a bite at the bar in my future too.

Likes: memorable experience, amazing drinks, really unique atmosphere, historical references for the cocktails
Dislikes: prices were a bit high for me to truly be a regular.

Photo courtesy of Jason Bagley via Creative Commons