Food

MAKING 1) In a saucepan, heat butter and oil until butter is melted. 2) Remove the oil mixture in a small cup leaving 2 tablespoons in pan and set aside. 3) Heat the same saucepan with remaining oil mixture, sauté garlic and onion over medium heat 2 minutes until translucent. 4) Take the pan away from heat and stir in jalapenos, crab meat, mayonnaise, salt, and cilantro. 5) Stir well until...

Kcal ??? Fat ??? Fat(sats) ??? Carbs ??? It has been way, way to long since we last got our hands on some chocolate from Zotter but thanks to @Cybercandy we this week got our chance to be reaquainted with the crazy Austrian chocolatiers. Cybercandy are probably best known for their sourcing of American snacks and treats but they recently made us aware that they have also recently added Zotter to their copious range. Not wanting to let the opportunity to take advantage of this slip by, we duly requested some samples and they aknowledged our love for coffee chocolates with some of Zotter's Handscooped Strong Coffee bars (Review See HERE) and also this Zotter Mitzi Blue Coffee Malt. We have previously tried out some of Zotter's Mitzi Blue range (See HERE) and we were again impressed with the attention in the aesthetic detail and presentation. The packaging and format of the chocolate was highly unique with the decorative cardboard sleeve hiding in the dual toned, wheel shaped chocolate piece within. The 65.0g chocolate piece looked slender in size, though it broke apart with a loud sounding snap which signified freshness. If you hadn't clocked by the name this was a coffee flavoured chocoalte offering and this was immediatedly apparent from the gorgeous roasted bean aromas that wafted out as soon as the cardboard packaging was opened. Jim was literally drooling at the prospect of trying this so we gave him the task of obliging with the ChocolateMission taste test. His high expectations were met with what he described as a 'delicious chocolate' that 'progressed magnificently in flavour as the melt developed'. The outer portion of the piece was the strong of the two chocolates and offered crisp, sweet cocoa flavours that delivered blasts of roasted coffee flavours with the presence of crispy coffee bean fragments. At the centre of the 'wheel' a caramel noted chocolate ensured the taste ended with a well rounded cream flavour development - a pleasant end to a bold flavoured chcoolate. Overall it will probably come as little surprise we have a high performing coffee flavoured chocolate grace the scoring system but we can do little but report the truth. Zotter may go off the tracks sometime with their crazier flavours though when they do things 'right' they often do them very well indeed. This Zotter Mitzi Blue Coffee-Malt is an instance where they aren't trying to hard and have kept it simple with great reward. Coffee flavoured chocolates normally split people right down the middle like Marmite - you either love them or your hate them. This bar isn't going to change any of that but if coffee chocolates are your thing be sure to check it out. 8.4 out of 10

GETTING READY 1) Preheat the oven to 300°F 2) In a bowl, place together, artichoke hearts, mayonnaise, and the Parmesan cheese. MAKING 3) Using fork, mix and mash the cheese mixture, until mixed thoroughly but not pureed. 4) Mix in garlic and sherry, until well mixed. 5) In a small souffle or casserole dish, spoon the cheese mixture and top with dash of cayenne and/or paprika. 6) Bake...

BourbonBlog.com‘s Tom Fischer interviews Miss Kentucky Jessica Casebolt in the video above at Kentucky Derby 139′s Steamboat Race. As a native of Pikeville, Kentucky, Jessica says she is proud to call Kentucky home and is taking a year off from studies at Georgetown College with a lot planned for her time as Miss Kentucky. This includes partnering with the American Heart Association for her platform of “Heart Health Awareness,” with efforts to educate youth on how to live healthy. Watch more of BourbonBlog.com’s Derby 2013 coverage on this link: Kentucky Derby . Video filmed edited and by Tyler Gater and Andy Freudenberg. Current Derby Photos by Tyler Gater and Andy Freudenberg.  Miss Kentucky Jessica Casebolt Miss Kentucky Jessica Casebolt and BourbonBlog.com’s Tom Fischer Miss Kentucky Jessica Casebolt We only encourage responsible drinking by those of legal age. Never drink and drive. Like this article? Here are some other articles of interest: Valerie Harper Interview Gorgui Dieng, NBA Draft Pick and U of L Basketball Player, Interview at Kentucky Derby 139 Smokey Robinson Interview

Attentive Winefronters will know what I mean when I declare that this wine is far more Knoxinus than Walsh. It is Yarra Valley syrah / shiraz to its core. 50 percent whole bunches. Spicy and not-at-all sweet-fruited. (*Picture is of the pinot noir, not the syrah, but it’s a good indication of how it’s packaged.)

New Orleans Wine and Food Experience rolls out the food trucks: Funny thing, I had eaten duck boudin for the f...

Full Pint: West Sixth brew-haha more about corporate strong-arming than logo ... - #beer #logos

EVERYONE knows how to make potato salad and coleslaw, right? …Right? Surprising how many folks still resort to the supermarket deli section for their cookout sides. Trust me: you can do better. Here’s how. My Irish grandma was a good “plain cook.” Meat and potatoes. Sandwiches and potatoes. Potatoes and potatoes. You get the picture. So it’s no wonder she knew how to make potato salad – at the drop of a hat. Or the drop-in of a family member, more like it. When we visited Grandma, the coffee was always perking, and we could rely on the table being fully laden with goodies. Sandwiches were a given; turkey, or ham and cheese. But every now and then, to the consternation of us kids, Grandma would make crab cakes. CRAB cakes – ewwww……. We’d arrive to find fat, golden, potato-shaped cakes, loaded with fresh crab, heaped on a plate in the center of the table. On each side, a large bowl: one with potato salad, one with coleslaw. No way would I touch crab cakes as a kid – one of those prejudices I regret, wishing today for a do-over. But potato salad? Coleslaw? YES, please! Grandma would make me a special sandwich, over my mom’s protests that I should eat what was set in front of me. And I’d enjoy that sandwich with coleslaw, potato salad, potato chips, and a bottle of pop from the wooden case in the cellar. Heaven. Grandma is gone, along with her crab-cake recipe. But thankfully, her potato salad and coleslaw live on. If you’re willing to forgo the deli line, and are looking for recipes for these signature cookout sides – you’ve found them. For me, coleslaw begins not with a cabbage, but with a bag of “coleslaw” – chopped purple and green cabbage, and carrots. For those of you who enjoy chopping your own coleslaw veggies, more power to you. Call me lazy, but when I can grab a ready-to-go bag for $1.59, I’m there. Along with 1 pound of bagged coleslaw or chopped cabbage, you’ll need the following: ¼ cup sugar ¾ cup mayonnaise 1 teaspoon ground mustard 1 teaspoon celery salt 2 ½ tablespoons white vinegar Whisk the dressing ingredients together until smooth. By the way, this makes a delightful “coleslaw dressing” for any type of salad. Refrigerate the dressing until just an hour or so before you’re ready to serve the coleslaw. When you’re readying the burgers and dogs for the grill, place the cabbage in a large bowl. Add the dressing, stirring and tossing to coat. Set aside for an hour or so. Serve to great acclaim. Yup, that’s it. Easy, right? Yes, you in the back there – you have a question? “I’m going over to someone’s house for a cookout. Can’t I make it all ahead of time?” You can, indeed; just be aware that after a couple of hours, the slaw will shrink way down, and eventually start to become watery. I’ve done the tests; this coleslaw’s at its best within 2 to 3 hours of the dressing being combined with the cabbage. So plan accordingly. Or just accept that the 6 cups or so of slaw you started out with are now down to about 4 cups. This recipe serves about 6 people. Cooking for a crowd? The recipe’s easily doubled. OK, that was the “hard” recipe. The potato salad is even easier! Potatoes. Mayo. Italian salad dressing. How much of each? Depends on how many people you’re serving. I find about half a pound of potatoes for each person is sufficient. For purposes of this blog post, I started with 3 pounds of potatoes – which yielded about 7 1/2 cups of potato salad. Since I don’t peel the potatoes (the skins are full of fiber), I like to use a red variety; they make a pretty salad. Whatever you use, make sure it’s a boiling (not baking) variety: e.g., red, white, Yukon Gold, chef’s, etc. Not russet. Cut the potatoes into cubes; about 3/4″ is the size I like. Put the potatoes in a large kettle, and add water until th

White Wine FederationWhen the Shepherd Gets Going... The Flavors Get Flowing!This Sunday, only on Pay-Per-View, get ready for WhiteWineMania! Many will enter the ring, but only ONE will exit, and brother - it’s gonna be me! Because when The Shepherd gets going... the flavors, they get a-flowing! So all you other white wines out there better get ready, because you’re going DOWN! A lot of my opponents have been saying that they’re gonna bring the flavor, but they ain’t tasted NOTHING like The Shepherd! You smell that? That’s lime, kiwi, and gooseberry, sucker! And when you get a whiff of sweet pea and jasmine, you KNOW you’ve been SMACKED with pleasing, bright aromas! My mouth may be gentle, but brother, the flavor is rich. Get ready to have your palate SLAMMED with lemon, grapefruit, and lychee! You’re in MY cellar now! You think The Shepherd’s done with you? Think again, brother, because I’ll be finishing you off with citrus, mineral, and spice! And when I’m through with you, that championship belt will be MINE. Because when the Shepherd Gets Going.. say it with me... The FLAVORS GET FLOWNG!

So much good stuff out there right now. Here's a little compilation list for the weekend. xo-h - Reading: this. Looking forward to this. - To see. - In season: Sangria - Short Stack Editions - West Coast represent! here, here, and here - Ramp Bloody Mary - Mission to India (audio story) - The Flavors They Remembered - To visit: 101 Spring Street - Spicy Lentil Summer Rolls - Delicatessen with love. - Spray-painted Flowers - To try: Roasted Squash and Pepita Spread - Dream workplace: Ambatalia Studio Visit - Really smart people got together with a spray gun and the rest is history... - Mike Brodie - Some of my Best Friends are Germs - Joshua Tree (part one & two) Lead photo: I've taken to taping things around the house/office/dining room. :/ Continue reading Favorites List (5.23.13)...