Taste As You Go

Shrimp Fried Rice with Fiery Lime Sauce

noreply@blogger.com (Michelle) — Sat, 04 Feb 2012 20:18:00 +0000

Shrimp Fried Rice with Fiery Lime Sauce
Here's a little-known fact about me: I lived in Cleveland for three years. In July 2003, I left my New England roots (and steady job) and made the 10-hour drive to Ohio to begin my new life as a graduate student. Prior to that, I had only been to Cleveland one other time -- to search for and sign the lease on my very first apartment.

Shrimp Fried Rice
It was on that first trip to Cleveland that I was introduced to what eventually became one of my favorite restaurants in the city -- Johnny Mango World Cafe & Bar in the historic neighborhood of Ohio City. Being the kind of person who likes to prepare (you're shocked, right?), I had arranged to meet one of my sorority sisters who just happened to have an apartment to rent. Katie and I discussed the apartment over lunch at Johnny Mango's and my love affair with their food started.

Shrimp Fried Rice

Their Shrimp Fried Rice with Fiery Lime Sauce ($9.95) quickly became a regular order for me. The slight sweetness of the rice, the plumpness of the shrimp (which was always cooked perfectly, never tough or dry), the crisp freshness of the tomatoes and cucumbers, and the tangy heat of the lime sauce -- this dish had it all.

Fiery Lime Sauce

I was obsessed with this dish, so it didn't surprise me that I started craving it only weeks after moving from Cleveland to New York. Not knowing if I'd ever return to Cleveland, I thought I'd never know the pleasure of eating their fried rice again. Thankfully, a trip out for my friend Amy's wedding a couple of years later allowed me to reunite with the restaurant and its amazing food. In fact... after driving for hours, I insisted that Stephen and I go straight to Johnny Mango's, even before checking into our hotel!

Shrimp Fried Rice
And... Oh, God... It tasted so good. Just like I remembered it.

So, you must be wondering how I managed to get the recipe for this Shrimp Fried Rice with Fiery Lime Sauce. Through the power of Twitter, my friends.

Someone requested restaurant recommendations in Cleveland, and, naturally, I suggested Johnny Mango's. Word got back to the person moderating the restaurant's Twitter account (@JMangoWorldCafe), and, eventually, we started talking about how much I missed their food. I mentioned that I had emailed the restaurant to request a copy of the recipe but had never received a response. In no time, I had a message in my Inbox with exactly what I was looking for!

I made the Shrimp Fried Rice with Fiery Lime Sauce for dinner earlier this week, with some slight modifications, and, once again, I was reunited with the dish I love so much. Now, whenever I have a craving for it, I can just make it at home!

BONUS.

Better yet, now you can make it at home, too. The restaurant gave me permission to share the recipe with all of you, and I hope you enjoy it as much as I do!

Is there a dish you've had in a restaurant that you wish you could make in your own kitchen?

Shrimp Fried Rice with Fiery Lime Sauce - Serves 2-4

Printable Recipe

INGREDIENTS

For the rice

2 cups jasmine rice
2 3/4 cups water
1 tablespoon vegetable oil
1 teaspoon salt
2 eggs, beaten
1 teaspoon garlic, minced
6 ounces shrimp (large 31-40 count)
1/3 cup scallions, sliced
1 cup English cucumber, diced
1 cup tomatoes, seeded and diced

For the wok oil

3 tablespoons vegetable oil
1 tablespoon sesame oil

For the stir sauce

3 tablespoons fish sauce
2 tablespoons sugar

For the Fiery Lime Sauce

2 tablespoons jalapeno, minced
2 tablespoons fish sauce
2 tablespoons lime juice, freshly squeezed

INSTRUCTIONS

Begin the rice

Place the jasmine rice, water, vegetable oil, and salt in a medium pan over high heat. Bring to a boil.

Once the water has come to a boil, reduce the heat to medium-low and cover. Continue to cook the rice until the liquid is gone and steam vent holes have formed at the surface of the rice.

Once the rice is cooked, remove the rice from the pot and spread it over a large baking sheet to cool and prepare the wok oil.

For the wok oil

Place the vegetable and sesame oils in a small bowl. Whisk to combine. Set aside and prepare the stir sauce.

For the stir sauce

Place the fish sauce and sugar in a small bowl. Whisk to combine. Set aside and finish the rice.

Finish the rice

Place a large skillet over high heat. Add the work oil and heat until just smoking.
Add the beaten eggs to the oil, creating an egg "pool".

Add the garlic on top of the eggs. This will prevent the garlic from burning. With a spoon, lift and stir the egg mixture to break up the eggs.
Add the cooked rice and continue to stir-fry until the rice begins to take on a light brown color.
Sprinkle the stir sauce onto the rice. Continue to lift and stir the rice with the spoon, being careful not to let it burn on the bottom of the pan.
Add the shrimp. Continue to cook until the shrimp are pink and cooked through, about 6-8 minutes.
Just before serving, add the scallions to the rice and stir. Pull the pan off the heat and cover while you prepare the fiery lime sauce.

For the Fiery Lime Sauce

Place the jalapeno, lime juice, and fish sauce in a small bowl. Whisk to combine. Place the ingredients in mixing bowl and whisk to combine. Continue onto plating the rice.

To plate

Place the rice and shrimp on a large serving platter (or plate on regular dinner plates). Top with the diced cucumbers and tomatoes. Serve with the Fiery Lime Sauce on the side.

Recipe courtesy of Johnny Mango World Cafe & Bar in Cleveland, OH

Johnny Mango World Cafe & Bar

3120 Bridge Avenue

Cleveland, OH 44113

(216) 575-1919

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Have Your Food and Wear It, Too

noreply@blogger.com (Michelle) — Wed, 01 Feb 2012 14:57:00 +0000

Cream Puff Wedding Dress / Photo Credit: AP Photo via Delish.com
Well, folks, we made it to February. Normally, I'd express disbelief that another month has passed, but my eyes are fully focused on the future and I want August to hurry up and get here already. Especially now that I received confirmation that my wedding dress is in!

When Stephen and I first announced our engagement, several friends joked that I should have had a dress designed for me, one made entirely out of food. While I love food (obviously), I'm not adventurous enough to attempt something like that. Besides, with the summer heat, I wouldn't want to deal with worrying about my dress melting or wilting before I had a chance to walk down the aisle!

But they got me thinking... Can I have my food and wear it, too? After discovering these adorable pieces of jewelry featuring food-related items of all kinds on ModCloth (one of my favorite fashion websites), I've decided that the answer is YES!

Check out these sets I created on Polyvore of the necklaces, rings, and other things. You might even find a cute little Valentine's Day gift for your favorite foodie!

Wear Your Food | Necklaces by tasteasyougo

Wear Your Food | Earrings, Bracelets, and Rings by tasteasyougo

Do you use Polyvore? Let me know... I'd love to see what kinds of sets you guys are creating!

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Cinnamon Carrot Cashew Bread

noreply@blogger.com (Michelle) — Sat, 28 Jan 2012 19:22:00 +0000

Cinnamon Carrot Cashew Bread

Coffee brewing, bacon frying, cinnamon sugar warming in the oven -- I love waking up on the weekend to the smell of food cooking in the kitchen. And it astounds me just how powerful the smell of food (or anything else, for that matter) can be. Powerful enough to transport you to another time or place. Powerful enough to invoke memories that are years-old.

Perhaps it was my desire to lose myself in my memories that inspired me to create this recipe for Cinnamon Carrot Cashew Bread. Or perhaps it was my desire to use up the carrots that were starting to turn in the refrigerator. Either way, the bread was damn good and I just had to share the recipe with you!

Cinnamon Carrot Cashew Bread

Quick breads like this are perfect to make on the weekend. As their name implies, they obviously don't take too long to prepare, and you can spend the hour required for baking tackling other items on your to-do list.

Cinnamon Carrot Cashew Bread
Another appealing characteristic of quick breads is their natural adaptability to personal tastes and preferences and to availability of ingredients. You can substitute another shredded vegetable or fruit for the shredded carrots in this recipe, and the cashews can easily be replaced by another type of nut, like almonds or pecans or walnuts. The possibilities are endless!

Cinnamon Carrot Cashew Bread
If you're looking for something different to make for your weekend breakfast or brunch, then I wholeheartedly encourage you to try my Cinnamon Carrot Cashew Bread. Once you've mastered the basics of quick breads, either through my recipe or another one, you'll be experimenting with new flavor combinations in no time!

Cinnamon Carrot Cashew Bread

Printable Recipe

INGREDIENTS

4 tablespoons cold butter, plus more for the pan
2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup plus 3 tablespoons milk
1 egg
1 cup shredded carrot, squeezed dry
1/2 cup roasted cashews, chopped

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9"x5"-inch loaf pan with butter.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Cut the butter into small pieces. Using a fork, two knives, or your fingers, cut or rub the butter into the dry ingredients until there are no pieces bigger than a small pea.

In a small bowl, beat together the milk and egg. Pour into the dry ingredients, mixing just enough to moisten. You want the batter to be lumpy, so do not mix until the batter is smooth.

Fold in the carrots and the cashews.

Spoon the batter into the prepared loaf pan.

Bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes before removing the bread from the pan.

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Food Memories of Atlanta: Corner Cafe

noreply@blogger.com (Michelle) — Mon, 23 Jan 2012 05:06:00 +0000

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA

Let me guess.

One look at this picture of the Jumbo Lump Crab Cake Eggs Benedict had you salivating. Some of you may have even been drooling a bit.

I'll let you savor the moment before I jump into my final restaurant review from my trip to Atlanta last July.

Interior of Corner Cafe in Atlanta, GA

With plenty of time to kill before my flight home, I decided to have brunch at a restaurant that wasn't too far from my hotel and on the way to the airport. When I arrived, the place was packed with people grabbing coffee and pastry from the Buckhead Bread Company, the on-site bakery at the front of the restaurant, and with people waiting to be seated. I mentally patted myself on the back for making a priority seating reservation on OpenTable before checking out of my hotel. In less than five minutes, the hostess was leading me to my table.

Cup of Coffee at Corner Cafe in Atlanta, GA

As I reviewed the selections on the brunch menu, I admired the flood of natural light streaming in through the windows and the cheerfulness of the warm color palette of the restaurant's decor. Despite the open layout and the number of patrons, the noise level was moderate. A comfortable hum around me that was neither grating nor distracting.

Muffin Plate at Corner Cafe in Atlanta, GA

It took me a while to decide what to eat. Naturally.

I sipped my coffee and nibbled on some mini muffins (complimentary) as I debated between the Jumbo Lump Crab Cake Eggs Benedict and the Grilled Skirt Steak and Eggs Benedict. Common sense screamed at me, pleaded with me to choose something lighter with less potential for disaster. I mean, was any version of Eggs Benedict a good choice before boarding a plane?

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA
After consulting with my server, I ignored common sense and ordered the version paired with the crab cakes, served atop brioche and covered with a citrus Hollandaise sauce. I was curious about the fried green tomatoes that accompanied the grilled skirt steak version, but I didn't think my system could handle the steak and the fried green tomatoes and the Bearnaise sauce.

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA
One bite of the Jumbo Lump Crab Cake Eggs Benedict, and I completely forgot about existence of another option.

Just look at it. Isn't it beautiful?

I didn't think it was possible to lighten a Hollandaise sauce, but that's exactly what the addition of citrus did. The poached eggs weren't lost underneath pools of the sauce either. A modest spoonful of Hollandaise was all that was necessary per brioche-crab-cake-poached-egg package, and that's all that was provided.

And the crab cake did not disappoint, full of lump crab meat with very little filler. Flavorful. Moist. Amazing. By the end of my meal, my concern about the heaviness and richness of the dish was a distant memory.

If you find yourself in Atlanta, then make some time for brunch at Corner Cafe. Tell common sense to shut up and order the Jumbo Lump Crab Cake Eggs Benedict. You won't regret it.

Corner Cafe

3070 Piedmont Road NE

Atlanta, GA 30305

(404) 240-1978 | Online Reservations | Map

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Before & After: Creating a Cookbook Corner

noreply@blogger.com (Michelle) — Fri, 20 Jan 2012 17:36:00 +0000

After we got engaged and I first moved to Pennsylvania to live with Stephen, one of my main concerns was transforming a space that was his into a space that was ours. As I unpacked my boxes, I began making a mental list of small projects that I could work on that wouldn't be too costly or time-consuming, the finished results of which would inject a little bit of me throughout the house. Naturally, my attention immediately focused in on the kitchen.

In one corner of the kitchen, between the refrigerator and the pantry, there is a small space affectionately referred to as our "Coffee Corner". That's where the caffeinated magic begins. Coffee maker, coffee grinder, coffee beans, Mini Keurig... They're all there, with the coffee mugs -- both traditional mugs and travel mugs -- safely stored in the cabinets above.

We heart coffee.

(Do you like how I didn't even bother to clean up the counter before taking these pictures?)

Yet, underneath this much beloved coffee station was... nothing. Underutilized space that housed cases of beer and a metal Corona bucket that holds our beer bottle caps. Given that Stephen and I are both in our thirties now and aren't in the habit of hosting keg parties on the weekend, I decided that it was time to put that space to better use.

That space was going to be the new home of my cookbook collection.

After measuring the opening and looking at shelving options at Lowe's, I purchased a bookcase that would allow me to adjust the positioning of the shelves (similar to this one). Since we're planning on making some more improvements to the kitchen in the future, I didn't stress about the wood of the bookcase not matching the wood of the counter.

Ooh... Snazzy, right?

Here's a picture with all of my cookbooks loaded in. There was even room on the top shelf for me to store my espresso cups (the espresso machine lives on the floor of our pantry... for now...), a stock of K-Cups, my digital kitchen scale, and a metal tin of tea bags.

The space looks so much better and I love having easy access to my cookbooks and collection of family recipes (stored in small photo albums rather than a traditional recipe box). Before I put the bookcase there, I was afraid I'd have to store the cookbooks in the living room. This is much more convenient.

I have identified a potential problem, though... If/when I acquire more cookbooks, they're not going to fit here!

Alas, that's a problem for another day.

Do you have a small, but meaningful, kitchen improvement project that you're proud of?

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Food Memories of Atlanta: Carpe Diem Cafe & Bistro

noreply@blogger.com (Michelle) — Tue, 17 Jan 2012 04:11:00 +0000

Centerpiece at Carpe Diem Cafe & Bistroin Decatur, GA
As much as I love traveling, I love coming home even more. Being on the road, at least for me, makes you truly appreciate the familiar creaking of your own house and the comforting warmth of your own bed. After an exhausting week in Las Vegas, which included a fainting spell on the treadmill in the fitness center of my hotel, all I could think about was getting on that plane and going home.

We all put in long days at the Consumer Electronics Show, so I didn't really push my coworkers into going out for dinner every night with the intention of trying more new-to-me restaurants. With the exception of dinner at Stratta early on in the week, we made dinner out of the generous appetizers available at our post-show cocktail parties.

"Bellini" at Carpe Diem Cafe & Bistroin Decatur, GA
Because I have nothing new to report from Las Vegas, I'm going to take this opportunity to review another restaurant that I visited while traveling back in July -- Carpe Diem Cafe & Bistro in the Atlanta suburb of Decatur. The goal was brunch, Southern-style, though I'm not exactly sure that that's what I got.

Seeing as I was in The Peach State, I thought it fitting that I order a Bellini along with my morning coffee. What arrived caused instant confusion for me and is still causing confusion to this day. Rather than the glass of pureed white peaches and Prosecco that I was expecting, my server handed me a glass of champagne with peach schnapps and a maraschino cherry. When I inquired about the peculiar ingredients in my cocktail, I was told that that's how a Bellini is made in Georgia.

Is this true??

Blackened Shrimp and Gritsat Carpe Diem Cafe & Bistro in Decatur, GA
While some people may thoroughly enjoy the combination of champagne and peach schnapps, I'd categorize it as a miss. I held onto the drink long enough to fish out the maraschino cherry and stuck to coffee for the remainder of the meal. With fingers crossed, I sat in nervous anticipation of my brunch choice, the Blackened Shrimp and Grits ($10).

Presented in crock alongside fresh fruit and a biscuit, the liberally-seasoned (i.e. incredibly salty) shrimp were served atop a generous portion of red pepper grits with melted cheddar cheese. I generally appreciate bold flavors and my palate can typically handle something that's been seasoned with a heavy hand, but this was just too much. The seasoning of the shrimp completely overwhelmed the relatively balanced flavors of the grits, and after only a few bites, I was done.

What happened? The recommendations I received for brunch at Carpe Diem Cafe & Bistro had all been positive. Had I stumbled into the restaurant on an "off day", or was my meal indicative of the status quo? Any number of factors may have contributed to my lackluster meal. I took that realization with me as I left the restaurant feeling disappointed and wishing that I had a granola bar stashed away in my purse.

Carpe Diem Cafe & Bistro

105 Sycamore Place

Decatur, GA 30030

(404) 687-9696 | Online Reservations | Map

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Slow-Cooker Beef Short Ribs with Polenta

noreply@blogger.com (Michelle) — Mon, 09 Jan 2012 16:01:00 +0000

Slow-Cooker Beef Short Ribs with Polenta
I'm sensing a trend. A slow-cooker meal trend. Many people have resolved to use their slow-cookers more often in the new year. I think this is a fabulous idea and something that I should do more often!

Although I love being in the kitchen making delicious food, there are times when I need to focus my attention elsewhere or when I'm too tired to concentrate on pulling a meal together at the end of a long day, especially given my long commute.

Enter the slow-cooker.

Slow-Cooker Beef Short Ribs with Polenta
I had my commute in mind when I prepared this version of beef short ribs. Stephen and I love short ribs, and, chances are, if they're on the menu when we go out for dinner, one of us is going to order them. But it dawned on me that I had never made that at home before.

To make my life easier, I planned these short ribs as a Monday-night meal so I could use Sunday night to prep the ingredients. Doing most of the work the night before took a lot of the pressure off of getting everything on the table at a reasonable hour on a work night.

And we're all about eliminating stress, right?

I left for work the next morning with my mind at ease knowing that Stephen would turn the slow-cooker on around lunchtime and that dinner would be nearly ready once I got home. All we had to do was prepare the polenta to serve with the short ribs. In no time at all, we were sitting down to a rare treat for dinner.

Better yet? I had leftovers to bring for lunch the next day!

Do you have a favorite slow-cooker recipe? If so, then share in the comments below and lets see if we can help others keep their New Year's resolution by providing them with lots of recipes to choose from! To get things started, check out my other slow-cooker recipes:

Slow-Cooker Beef Short Ribs with Polenta - Printable Recipe

(adapted from Food.com)

INGREDIENTS

1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds boneless beef short ribs
1/4 cup butter
1 cup white onion, chopped
1 cup low-sodium, reduced-fat beef broth
3/4 cup red wine vinegar
1/2 cup light brown sugar
1/4 cup Sriracha
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon chili powder
Polenta, prepared according to the package instructions
Fresh Italian parsley, chopped

INSTRUCTIONS

Preheat your slow-cooker by plugging it in and turning the setting to "warm".

Put flour, salt, and pepper in a large Ziploc bag. Add the short ribs. Seal the bag and shake until the ribs are well-coated with the flour.

Melt the butter in a large skillet over medium-high heat. Brown the ribs in the butter on all sides. Once browned, put the ribs in the slow-cooker and cover to keep warm.

In the same skillet, add the onion, beef broth, vinegar, brown sugar, Sriracha, ketchup, Worcestershire sauce, garlic, and chili powder. Stir to combine.

Bring the mixture to a boil, stirring. Make sure to scrape the browned bits off the bottom of the pan.

Pour the mixture carefully over the ribs. Cover and cook on low for 8-9 hours, or until the meat of the ribs falls away from itself with the touch of a fork.

Serve over polenta and garnish with fresh parsley.

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On the Side: Some Resolutions

noreply@blogger.com (Michelle) — Mon, 02 Jan 2012 21:52:00 +0000

Image Credit: AGBeat

You've expressed disbelief that another year has passed. You've thoughtfully reflected (or openly vented) about the events that made 2011 what it was. And now that you have two feet firmly planted in 2012, it's time to focus on making the most of your fresh start.

2012 is going to be a milestone year for me. On August 18, I will be marrying my best friend and beginning a whole new chapter in my life. Although I still have quite a few wedding details to take care of, including finalizing the menu and choosing a cake, I'm determined to stay grounded and not let the stress consume me.

Image Credit

Concentrating on my New Year's resolutions will help me stay balanced. In 2012, I will try not to sweat the small stuff as much. This is going to be tough, so I'd love any suggestions you may have on letting things go.

Classic Black and White by tasteasyougo

Another thing I want to focus on this year is developing my personal style. Inspiration is all around us, so it's important for me to keep my eyes open and make note of items or looks that appeal to me. Also, style is not defined by price. It's always possible to create "the look for less", so no more letting the numbers listed in price tags intimidate me!

I will continue paying attention to my favorite fashion websites, including Refinery29, ELLE Dispatch, and Who What Wear. I will continue constructing looks on Polyvore (my profile) and using Pinterest (my profile) as a means of sharing and discovery. If you're active on those sites, too, then let me know!

In the spirit of making the most of bad situation, I want to put the time I spend on my commute (approximately 5 hours per day on a bus) to better use. One could argue that sleeping on the bus would be a perfectly reasonable way to pass the time, but I've found that doing so throws off my regular sleep cycle.

When I'm not catching up on email or doing any number of blog-related tasks, I'm going to read. I've challenged myself on Goodreads to read 25 books in 2012 and have high hopes of achieving that goal. If you're an avid reader, then join me on Goodreads... I'd love to keep up with what you're all reading!

Mile 7 of the 2010 ING Hartford Marathon
After running the 2010 ING Hartford Marathon
For my own well-being and sanity, I need to find more time to run in 2012. With the exception of running a handful of shorter races, I all but dropped out of the running scene in 2011. After training for my first half marathon in 2009 and then my first marathon in 2010, not running felt foreign to me, and it didn't take long for me to miss lacing on my running shoes and logging some miles.

I'm not going to make the same mistake this year. I'm back on a training schedule and am gearing up to run the Superbowl 10K on February 5. This means motivating myself to get out of bed even earlier so I can squeeze in my training runs before work, but it will be worth it. It is my hope that this 10K will my first of many races in 2012.

Image Credit: Bon Appetit

Lastly, I want to continue bolstering my culinary knowledge. As a blogger, I often feel pressured to constantly push my own content. But sometimes, I don't have the motivation or energy to write. It's okay to slow down, and it's okay to take a break. Just because I'm not publishing new posts doesn't mean that I'm being a "bad blogger".

In my creative down time, I'm going to become a more active reader of other food blogs by leaving more comments and sharing what interests me on a more regular basis. I'm going to interact more with my fellow bloggers via Twitter and Facebook to keep the conversation going.

And, as a treat, I'm going to sign up for a subscription to Bon Appétit.

While it's still too early to tell what 2012 will bring, I'm taking the active approach in positioning myself to have a great year.

What are your New Year's resolutions for 2012?

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Food Memories of Atlanta: Anis Cafe & Bistro

noreply@blogger.com (Michelle) — Sat, 31 Dec 2011 05:22:00 +0000

Anis Cafe & Bistro in Atlanta, GA
If you're a regular reader of Taste As You Go (and I hope you are!), then you've probably noticed that things have been relatively quiet on the blog lately. Truth be told, it's been almost two weeks since I've posted anything. I've been enjoying an extended period of time away from work (let's hear it for stockpiling PTO days!), theoretically leaving me with plenty of time to write; however, I went in the opposite direction.

Patio Seating at Anis Cafe & Bistro in Atlanta, GA

I slowed down.

Rather than pressure myself into filling the publishing queue with post after post, I shied away from blogging in favor of sleeping in, reading, and relaxing. I tackled small projects around the house, spent quality time with family and friends in celebration of the holidays, and started looking ahead to the new year.

I needed to slow down. Especially since I'll be throwing myself into a whirlwind of activity (i.e. business travel and wedding planning at the "little detail" level) come January. With that in mind, I thought it would be an ideal time to look back on a business trip I took to Atlanta this past July. I discovered some lovely restaurants during my stay there, the existence of which I really shouldn't keep to myself.

Coquilles St. Jacques at Anis Cafe & Bistro in Atlanta, GA

Not too far from our Atlanta office, in the heart of Buckhead, is a charming restaurant located in a converted house. Had it not been for the prominent sign and the small congregation of parking valets standing in the driveway, I would have mistaken Anis Cafe & Bistro for a private residence. Despite the complimentary valet service, I parked my rental car on the street and strolled up to the restaurant, taking the time to appreciate the romantic nature of the outdoor patio. Of course, that's where I requested to sit, ignoring the fact that it was still extremely hot outside.

To start, I ordered the Coquilles St. Jacques ($12). Plump roasted Maine scallops are nestled on a bed of sweet corn, Vidalia onions, and porcini mushrooms and then finished with a drizzle of truffle honey. This dish was a treat, as I'd never had truffle honey before. It truly elevated the natural sweetness of the scallops and complimented the earthiness of the mushrooms. I enjoyed the truffle honey so much, I nearly asked my server if I could have a small container of it to take with me back to my hotel.

Tomato Tartare at Anis Cafe & Bistro in Atlanta, GA

Now, I wasn't going to order a salad, but the Tartare de Tomato ($9) sounded so good, I changed my mind. Roasted vine-ripe tomatoes comprised the bottom layer, while fresh buffalo mozzarella made up the contrasting creamy middle layer, mellowing the full flavor of the tomatoes. Both were topped with baby arugula, and the salad was dressed with Saba vinegar and basil oil. This sophisticated take on the Caprese salad was delicious, a perfect dish for a hot summer night, though I did find the portion a little big for a second course. If you do order it, I'd recommend paying the $1.50 split-plate charge and sharing it with someone.

Duck Special at Anis Cafe & Bistro in Atlanta, GA

For my main course, I ordered the Duck Special ($24) not listed on the regular dinner menu. Here, Executive Chef Jeff Gomez roasted a duck breast that had been flavored with a mixture of soy sauce, maple syrup, shallots, ginger, and red wine vinegar. Once the duck came out of the oven, it was plated atop a pile of tarragon-roasted eggplant and garnished with fresh apricots. If that sounds like the dish had a lot going on, it did. For me, the fusion of Asian flavors with those of Provence felt too forced. The eggplant did little to complement the other ingredients on the plate. It was as if the components were all competing for top billing rather than working together to create a unified dish. I longed for some type of starch to cut the intensity of flavors.

Strawberry Peach Sorbet at Anis Cafe & Bistro in Atlanta, GA

As you can imagine, I was quite full by this point of the meal and ready to head back to my hotel to unwind for the night. While I was reviewing the bill, my server brought out a surprise dessert, compliments of the chef -- a bowl of their Sorbet of the Day ($6). In this case, a Strawberry Peach Sorbet showcasing local Georgia peaches.

I dug deep, set aside feelings of fullness, grabbed my spoon, and found my way to the bottom of the bowl. Although there were a combination of fruit flavors in the sorbet, the peach flavor dominated over the strawberry. And I was perfectly fine with that.

Anis Cafe & Bistro

2974 Grandview Avenue NE

Atlanta, GA 30305

(404) 233-9889 | Online Reservations | Map

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Barbecue Chicken Pizza

noreply@blogger.com (Michelle) — Mon, 19 Dec 2011 01:07:00 +0000

Barbecue Chicken Pizza

It's been three years since my Barbecue Chicken Pizza first appeared on Taste As You Go. That was back when I was still establishing myself as a food blogger. Back when I was taking digital photographs with a camera that required four AA batteries.

*blush*

Barbecue Chicken Pizza

I made some changes to the recipe to shorten the cooking time. I realize that you may not have an hour to spare to prepare the chicken in the oven. This updated version of my Barbecue Chicken Pizza requires a fraction of the cooking time, which means you'll be able to get dinner on the table much faster.

Barbecue Chicken Pizza

What's great about this recipe -- or any pizza recipe, for that matter -- is its versatility. I tend to use spicy barbecue sauce because I like things spicy, but feel free to use your favorite sauce, whether homemade or from a bottle. My original Barbecue Chicken Pizza recipe called for green bell peppers and red onions, while this version calls for red bell peppers and white onions.

If you'd prefer to use the traditional mozzarella cheese instead of the Mexican blend, then go for it! Just remember to use the ingredients you like and leave off the ones you don't.

Barbecue Chicken Pizza
Whichever combination of sauce and vegetables and cheese you use, you'll ultimately wind up with a tasty pizza that would be great any night of the week.

I hope you enjoy it!

Barbecue Chicken Pizza

Printable Recipe

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided
2 boneless/skinless chicken breast halves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup spicy barbecue sauce
1 12-inch pre-baked pizza crust
1/2 cup fresh cilantro, chopped
1 cup red bell pepper, diced
1 cup white onion, diced
2 cups shredded Mexican blend cheese

INSTRUCTIONS

Preheat oven to 350°F.

Heat 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes.

Season both sides of each chicken breast half with salt and pepper. Place the chicken in the skillet and cook for 4-6 minutes. Turn and cook for another 4-6 minutes, or until golden brown. Cooking time will depend on the type of stove you're using. Remove the chicken from the skillet and set aside to cool.

Wipe the skillet clean with a paper towel. Heat the remaining tablespoon of olive oil in the skillet over medium heat for 2 minutes. Saute the bell peppers and onions until tender to personal preference. Set aside.

Dice the chicken and place into a medium bowl. Toss the chicken with the barbecue sauce.

Place the pizza crust on a baking sheet. Spread the chicken mixture onto the crust.

Spread the cooked vegetables over the chicken and then sprinkle the chopped cilantro on the top. Top everything with the shredded cheese.

Bake the pizza for 15 minutes, or until the cheese is melted and bubbly. Allow to rest at least 5 minutes before slicing and serving.

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Christmas Lunch at the Historic Hotel Bethlehem

noreply@blogger.com (Michelle) — Wed, 14 Dec 2011 04:40:00 +0000

Jumbo Lump Crab Cake Sandwich at the Tap Roomat the Hotel Bethlehem in Bethlehem, PA
George Wyle was right when he wrote "It's the most wonderful time of the year." A time devoted to family and to friends. A time to reflect on the past while simultaneously looking ahead to the future. Now that I've moved back to the Christmas City, I've gained a more substantial appreciation for the holidays. Admiring the beauty of the historic buildings in downtown Bethlehem, trimmed with the traditional holiday decorations, while listening to the sound of Christmas carols playing lights me up inside.

I absolutely love the holidays.

Butternut Squash Soup at the Tap Roomat the Hotel Bethlehem in Bethlehem, PA

What I love most about the holidays are the opportunities they bring to bring people together. This past weekend, I reunited with several of my sorority sisters who live in and around the Lehigh Valley over lunch at the Tap Room at the Hotel Bethlehem. Our original plan was to take advantage of their Holiday Lunch Buffet, but we exercised our collective right to change our minds at the last minute and ordered off the Christmas Lunch Menu instead. Although we couldn't quite determine what made that menu so Christmassy, we were pleased with the variety of dishes offered.

Jumbo Lump Crab Cake Sandwich at the Tap Roomat the Historic Hotel Bethlehem in Bethlehem, PA

Since our table was right by the door, we were hit with sporadic blasts of chilly air bursting in from the outside. To keep myself from turning into an icicle, I ordered a cup of the Butternut Squash Bisque to start. Smooth, creamy, and lusciously rich. I had to pace myself as I ate the soup to make it last for as long as possible. The subtle sweetness from the squash was sheer perfection and didn't overpower the underlying flavors.

Had I not also ordered the Jumbo Lump Crab Cake Sandwich, served with French fries and coleslaw, as well, I would have been content with the just bisque. A much bigger bowl of it, that is.

Jumbo Lump Crab Cake at the Tap Roomat the Historic Hotel Bethlehem in Bethlehem, PA

Now let's talk about this sandwich. Of the seven of us, five of us ordered it. Look closely. Do you see how gorgeous it is?

The barest minimum of binder allowed the crab to truly shine here. Generously-sized, the crab cake was plump and moist and, in my opinion, worthy enough to stand alone on the plate without further embellishment, with the exception being a wedge of fresh lemon. While some dolloped their sandwiches with tartar sauce, I draped a leaf of Romaine lettuce and a slice of tomato across the top of mine to add a bit of texture.

Now I know why the restaurant describes their crab cakes as "peerless". Because they're seriously amazing. One of the best crab cakes in the Lehigh Valley.

If you're looking for a place to get together with family or friends to celebrate the holidays with a delicious meal, then head over to the Tap Room at the Hotel Bethlehem. And once you've stuffed yourself with food and drink, you can walk it off by visiting the local businesses that line either side of Main Street or visit the Christmas City Village to get a taste of a traditional German Weihnachtsmarkt.

Quick! Before the holidays are over!

Tap Room

Historic Hotel Bethlehem

437 Main Street

Bethlehem, PA 18018

(610) 625-5000 | Online Reservations | Map

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Holiday Gift Guide for Food Lovers (or My Holiday Wish List)

noreply@blogger.com (Michelle) — Thu, 08 Dec 2011 21:03:00 +0000

Image Credit: Charles and Hudson
If you're like me, you haven't started your holiday shopping yet. At least, I hope you're like me... Otherwise, this Holiday Gift Guide will be of no use to you.

Should you still be looking for the perfect gift to give the favorite foodie in your life, then definitely consider the items I've compiled here. To make things easier, I've grouped them by price point.

Gifts Under $25

Holiday Gift Guide for Food Lovers | Under $25 by tasteasyougo on polyvore.com

I am absolutely smitten with the Bamboo Puzzle Party Platters. You get two per set and they're multi-functional. Connect the puzzle pieces together to get one long serving platter or use the platters individually to carry your food and your wine. Much easier to enjoy the food this way rather than trying to eat while holding a glass of vino!

Gifts $25-$50

Holiday Gift Guide for Food Lovers | $25-$50 by tasteasyougo on polyvore.com

I received a review copy of Home Made by Yvette van Boven, and I'm already planning on spending a good portion of 2012 making my way through all of the recipes in the book. Stunning artwork, too!

Gifts $50-$100

Holiday Gift Guide for Food Lovers | $50-$100 by tasteasyougo on polyvore.com

Who wouldn't want to carry one of those Market Bags to the local farmers' market? (Tip: bring one bag with you and only buy what you can fit in the bag... you'll save money that way!)

Gifts Over $100

Holiday Gift Guide for Food Lovers | Over $100 by tasteasyougo on polyvore.com

And, well, if money's no object, then... Do you want to do my holiday shopping? :)

So, what's on your holiday wish list this year?

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Curried Shrimp with Cilantro Lime Rice

noreply@blogger.com (Michelle) — Mon, 05 Dec 2011 15:03:00 +0000

Curried Shrimp with Cilantro Lime Rice
Ever since I moved from New York to Pennsylvania and began enduring my epic daily commute through three states, people have been inquiring after my mental well-being. Once I've convinced them that I haven't sustained a major blow to the head, they want to know how I manage to have time to "do everything".

The truth is... I don't.

Curried Shrimp with Cilantro Lime Rice
As much as I would like to admit that I'm capable of plowing through my ever-growing to-do list without sacrificing my sanity, I'm becoming more and more aware of the fact that there are a limited number of hours in the day that are truly mine.

Plus, it's a myth that I can "get so much done" while on the bus.

Curried Shrimp with Cilantro Lime Rice
The foodie side of me is suffering from the lack of time (and energy) to cook the way I'd like when I get home from work. Now, more than ever, it's useful for me to find meals that are quick to prepare so Stephen and I aren't eating dinner too late. It's become a game to see if I can get home from the bus station and have dinner ready before 9pm.

Sometimes, I'm successful. Here's a meal that doesn't take long to get on the table -- Curried Shrimp with Cilantro Lime Rice. I adapted the recipe from one I found in Robin Miller's Quick Fix Meals, and it was an instant winner with Stephen.

Fiancé-approved? I'll take it!

Curried Shrimp with Cilantro Lime Rice

Adapted from Robin Miller's Quick Fix Meals - Printable Recipe

INGREDIENTS

For the rice:

1 1/2 cups water
1 cup jasmine rice
3 tablespoons fresh lime juice
1 tablespoon fresh cilantro, finely chopped
Salt, to taste

For the shrimp:

1 tablespoon extra-virgin olive oil
1/2 cup sweet yellow onion, diced
3 cloves garlic, minced
1 1/2 teaspoons curry powder
1 cup fat-free, low-sodium chicken broth
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons fresh lime juice
1/2 cup non-fat plain Greek yogurt
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

INSTRUCTIONS

For the rice:

Add water and rice to a medium pan and cook rice according to package directions.
Once the rice is cooked, add the lime juice, cilantro, and salt, to taste. Stir gently to combine. Keep rice warm while you prepare the shrimp.

For the shrimp:

Heat the oil in a large skill over medium heat for 2 minutes. Add the onion and garlic and cook, stirring, until softened, about 2 minutes.

Add the curry powder and cook, stirring, until fragrant, about 1 minute.

Add the broth and bring to a simmer.

Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes.

Remove from the heat and stir in the Greek yogurt and cilantro. Season to taste with salt and pepper and serve.

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Editor's Choice Award

noreply@blogger.com (Michelle) — Wed, 23 Nov 2011 20:32:00 +0000

Apple Chestnut Stuffing

You're all probably busy prepping for your Thanksgiving festivities. Perhaps you're chopping vegetables for tomorrow or rolling out yet another pie crust. Maybe you're packing your suitcases and loading up the car to battle traffic on the roads.

Me? I should be peeling chestnuts for my Apple Chestnut Stuffing instead of sitting on the couch watching Little Miss Sunshine. But I received some news that I couldn't wait to share!

Fantastic Foodie

Taste As You Go has received its very first Editor's Choice Award! The folks at Be @ Home, which is part of Become.com's blogging network, have honored me with their Fantastic Foodie Award.

How cool is that??

*whew*

Now that I've made that little announcement, I can get back to my movie. Umm... I mean... I can start thinking about peeling those chestnuts.

Have a safe and happy Thanksgiving, everyone!

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Warming Up to Jumbars

noreply@blogger.com (Michelle) — Tue, 22 Nov 2011 14:56:00 +0000

Exterior of Jumbars in Bethlehem, PA
Even though my first breakfast at Jumbars didn't live up to my expectations, leaving me feeling disappointed and underwhelmed, I was determined to give their weekend brunch another shot. Especially since Stephen is such a huge fan of their pancakes.

Outdoor Seating at Jumbars in Bethlehem, PA

Because the interior of Jumbars is small, they must maximize the space as best they can in order to accommodate more people at once. Unfortunately, the cramped dining experience that results doesn't translate to the relaxed Sunday brunch that I prefer. Once they started offering outdoor seating, everything changed and our breakfasts at Jumbars turned into more pleasant affairs.

We could sit a relatively spacious table and soak in the sunshine while reading the Sunday Times without worrying about blocking the aisle with our elbows or bumping into the people sitting at the next table as we turned the page.

Much better.

Breakfast Parfait at Jumbars in Bethlehem, PA

And, for some reason, having more room to maneuver made the food taste better. In addition to coffee, which is a non-negotiable brunch must for both of us, Stephen likes to start with the Breakfast Parfait ($4.00). Whole-milk organic yogurt is layered with seasonal fruit and pure maple syrup and then topped with their house-made granola.

I've never watched a man devour yogurt so quickly in my life. I tried to sneak a spoonful once and almost lost my hand.

Omelette Special at Jumbars in Bethlehem, PA

For me, omelettes are the thing to order at Jumbars. On this occasion, I had the Omelette Special ($9.00). The omelette was filled with crab, asparagus, and farmer's cheese and served with toast (rye, in this case) and potatoes on the side. I enjoyed this omelette much more than the New England Omelette I had on my first visit to the restaurant. The flavors were balanced and the freshness of the farmer's cheese really elevated the dish to the next level.

I do have to be critical about one thing, though. The potatoes, arguably one of my favorite components of Sunday brunch. Jumbars has been consistently inconsistent in their preparation of their potatoes. Some come out of the kitchen cooked perfectly, crisp on the outside and tender on the inside, while others are unmistakably raw. There's room for improvement there.

I wouldn't say that Jumbars is my favorte brunch spot in the Lehigh Valley, but I am warming up to the idea of adding them to our regular weekend rotation.

Jumbars

1342 Chelsea Avenue

Bethlehem, PA 18018

(610) 866-1660 | Map

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On the Side: Crazy for Your Love

noreply@blogger.com (Michelle) — Wed, 16 Nov 2011 04:20:00 +0000

Image Credit: Jessica Rittler Photography

Some have said I look like a model in this photo. Others have said that Stephen and I look like we have more than reading on the brain.

*ahem*

Image Credit: Jessica Rittler Photography

One thing is very clear, though: being engaged suits us.

Our photos were taken by the extremely talented Jessica Rittler of Jessica Rittler Photography. She was a pleasure to work with and put us at ease as we attempted to be affectionate on demand. (Turns out that wasn't so hard to do!)

Jessica captured our happiness flawlessly, and I cannot recommend her enough, especially to those of you in the Harrisburg area.

If you want to see more of our engagement photos, then check out this video Jessica put together for us.

Happy Wednesday!

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November Is National Pomegranate Month

noreply@blogger.com (Michelle) — Mon, 07 Nov 2011 13:32:00 +0000

Fresh Pomegranate
Did you know that November is National Pomegranate Month? To kick off this frigid Monday morning, here's a round-up of pomegranate-related posts that celebrate this beautiful and delicious winter fruit!

Bowl of Fresh Pomegranate Arils
Retrieving the pomegranate arils from a fresh pomegranate is surprisingly easy and totally worth the effort. Check out my How To: Seed a Pomegranate post for a tutorial.

Pomegranate Double Chocolate Chip Cookies
While eating pomegranate arils all on their own is perfectly fine, I love baking them into these Pomegranate Double Chocolate Chip Cookies. Don't the red seeds and white chocolate chips remind you of the colors of Christmas? Try these for your holiday cookie swap this year!

Maybe you'd rather use the pomegranate arils in a salad. For a seasonal dish that highlights several fall ingredients, check out this Apple and Pomegranate Brussels Sprout Salad.

Perhaps you'd like to feature the pomegranate on your Thanksgiving table. Try this Smoke-Roasted Turkey Breast with Thyme Glaze in place of the more traditional whole roast turkey and serve these Carrots with Pomegranate Glaze on the side.

Pomegranate Vanilla Scones with Pomegranate Whipped Cream
If you're after a unique breakfast or brunch treat, you could always try my Pomegranate Vanilla Scones with Pomegranate Whipped Cream. The pomegranate flavor here comes from pomegranate liqueur.

Now we're talkin', right?

That brings me to my next point. If you're looking to drink your pomegranate rather than eat your pomegranate, then try this Pomegranate Fizz or Jefferson's Crimson. Perfect for your next party, I'd say!

Fiery Pomegranate Sauce
Last, but not least, I want to share my favorite pomegranate recipe, and one of the most popular posts on Taste As You Go. If you like sauces with a spicy kick, then my Fiery Pomegranate Sauce is for you. Stephen and I have tried this on everything -- grilled steak, chicken wings (TRUST US), vegetables, fish, Bacon-Wrapped Brussels Sprouts -- and have yet to discover something the sauce doesn't go well with.

It's a beautiful thing.

Do you have a favorite recipe featuring the pomegranate? Share the link the comments below!

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Bacon-Wrapped Brussels Sprouts

noreply@blogger.com (Michelle) — Fri, 04 Nov 2011 01:47:00 +0000

Bacon-Wrapped Brussels Sprouts
Any skilled multitasker will tell you that the ultimate key to their success is organization. My organizational skills are rooted in my predilection for lists (just ask my family) and my ability to constantly keep one eye on the clock. With that in mind, I'm going to tell you something:

Thanksgiving is only three weeks away.

*does Snoopy dance*

Preparing Thanksgiving dinner for family and/or friends can cause anxiety and coordinating the cooking efforts so that everything hits the table hot and at the same time can be difficult. But there's no need to panic. Just make your lists -- dishes you'd like to serve, ingredients you need to buy, what can be made in advance, etc. -- and take things one step at a time.

Brussels Sprouts
For the past few years, I've been fortunate in that I've only been responsible for bringing one dish to the Thanksgiving table. Typically, it's been an appetizer. Since the countdown to Turkey Day has officially begun, I thought it would be the perfect time for me to share my ridiculously simple recipe for Bacon-Wrapped Brussels Sprouts.

Thick-Cut Bacon

Yes, a lot of people out there are repulsed by Brussels sprouts. But I have yet to meet a single person who won't eat them roasted with bacon.

Bacon has magical powers.

Bacon-Wrapped Brussels Sprouts

Since this dish only requires two ingredients (three, if you decide to season with black pepper), it takes no time at all to assemble, which means you can devote more time to the more involved dishes and to spending time with your guests.

Get the kids involved, if you like!

Bacon-Wrapped Brussels Sprouts

Don't those look fabulous? Seriously... How could anyone turn these bad boys down?

Your guests will be fighting each other for the rights to eat the last one. Since you'll want as little drama as possible on Thanksgiving, you may want to consider making a double batch.

Bacon-Wrapped Brussels Sprout

But you're the chef. You get the first one.

Bacon-Wrapped Brussels Sprouts

Printable Recipe

INGREDIENTS

1 pint Brussels sprouts, trimmed and cleaned
1/2 pound thick-cut bacon, cut in half
Freshly ground black pepper, to taste

INSTRUCTIONS

Preheat oven to 400°F.

Line baking sheet with aluminum foil.

Cut any large Brussels sprouts in half lengthwise. Wrap each sprout with a slice of bacon and arrange on the baking sheet, seam-side-down.

Bake for 25-30 minutes, or until the Brussels sprouts are tender and the bacon is crisp. Serve immediately.

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Cozy Up at Kome

noreply@blogger.com (Michelle) — Wed, 02 Nov 2011 03:11:00 +0000

Sushi Combination Plate at Kome Fine Japanese Cuisine in Center Valley, PA

When I was still living in New York, back when Stephen and I were still navigating ourselves through the ever-changing tides of our long-distance relationship, we found ourselves making toast after toast to the "End of Date Night". The strain of living in two different places was wearing on us, and we looked forward to the day when we'd be able to call the same place "home". Amusingly enough, one of the first things we did after I returned from Los Cabos and moved my things down to Pennsylvania was go out for a special dinner.

Old habits die hard.

Shrimp and Vegetable Tempura at Kome Fine Japanese Cuisine in Center Valley, PA

I had my heart set on sushi, so we drove over to Kome in The Promenade Shops at Saucon Valley. We were immediately enveloped by the restaurant's romantic atmosphere, and as the hostess led us to our seats at the sushi bar, I instantly became enamored with the design. Despite its modern minimalist aesthetic, the restaurant felt cozy and comfortable. Illuminated by the warm glow of candlelight, it exuded an inexplicable hominess.

Naturally, we started with drinks -- sake for him and a lychee martini for me. As we sipped, we considered the items on the menu and watched the sushi chefs work their magic with rice, nori, and an assortment of skillfully sliced fresh fish. We split the Shrimp and Vegetable Tempura ($9) as our first course, which was served with the house tempura sauce. I was extremely pleased by the generous portion of food, especially given that the dish is served as an appetizer, and even more pleased by the texture: lightly battered on the outside and wonderfully tender on the inside.

Needless to say, we devoured it.

Sushi Combination Plate at Kome in Center Valley, PA

Sharing food seemed to be working out well for us, so we split our main course, as well. Say "hello" to the Sushi Combination Plate.

Kome offers four sushi combination plates to accommodate varying sizes of dinner parties and varying degrees of hunger: 9 pieces/1 roll, 16 pieces/2 rolls, 24 pieces/3 rolls, or 32 pieces/4 rolls. Since it was just the two of us, we kept things in check and ordered the 16-piece plate, which included chu-toro (from the underbelly of the bluefin tuna). When the plate was placed in front of us, we grabbed our chopsticks and dove in with gusto.

In record time, we systematically worked our way around the circle of sushi until the plate was empty save the leaves that lay underneath the fish and the unused portion of the wasabi. What can I say? We really enjoyed it.

Maybe we'll keep Date Night alive, after all.

Kome Fine Japanese Cuisine

2880 Center Valley Parkway

Center Valley, PA 18034

(610) 798-9888 | Online Reservations | Map

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A Taste of Los Cabos: Eat What You Catch

noreply@blogger.com (Michelle) — Thu, 27 Oct 2011 19:30:00 +0000

Marina Cabo San Lucas at Daybreak

When I heard of the possibility of snowfall this weekend, I thought I had heard wrong, that my lack of sleep had caused me to imagine false weather reports. I watched as people on Twitter and Facebook began commenting about the inconvenience an early snowstorm would cause. Out of curiosity, I looked up the weather forecast for the Lehigh Valley to see how much snow we could expect... and I laughed.

The weather service has no forecast yet for snow accumulations Saturday. It is predicting less than one-tenth of an inch of precipitation of rain and snow combined. (Source)

Although the snowfall will probably amount to nothing, the report got me thinking. I'm not ready for winter. While I love snow, I'm not ready to begin commuting in it, so I'm going to concentrate on warmer days full of sunshine and cool ocean breezes. I'm going back to Los Cabos.

Sunrise on the Sea of Cortez in Los Cabos, Mexico

Ahhh... That's better.

On the third day of our press trip to Los Cabos, we rose before the sun and drove down to the Marina Cabo San Lucas. Once I secured a cup of coffee from one of the dockside kiosks, I felt better prepared to face our morning of deep-sea fishing on Pacific Ocean. It was early, but I was looking forward to our adventure, not only because we'd have a chance to spend some time on the water, but also because the excursion reminded me of the charter fishing trips I went on with my father and grandfather when I was young.

Rock Formations at the Tip of the Baja Peninsula in Los Cabos, Mexico
El Arco (The Arch) in Los Cabos, Mexico
El Arco (The Arch) in Los Cabos, Mexico

As day broke, our Top Anglers charter boat left the marina and approached the rock formations at the tip of the Baja Peninsula, including the world-famous natural stone Arch, which marks the point where the Sea of Cortez meets the Pacific Ocean. We were extremely fortunate to be in Los Cabos when it was possible to see land underneath The Arch. Due to the extreme unpredictability of the tides, this phenomenon only occurs every seven years or so. (Some people will tell you it happens every four years.)

Grand Solmar Land's End Resort & Spain Los Cabos, Mexico

As we made our way around The Arch, we got a glimpse of our hotel, the Grand Solmar Land's End Resort & Spa, the location of which seemed even more impressive after being able to view the rocks from either side. But we weren't on the water to go sightseeing... we were there to catch some fish!

Bonito Fishing in Los Cabos, Mexico
Freshly-Caught Bonito in Los Cabos, Mexico

Los Cabos is known as the "Marlin Capital of the World", but we weren't going out far enough to try for those prized sport fish. Instead, we stayed relatively close to the coast and went after bonito, a fish similar to skipjack tuna that has a moderate fat content. Bonito is often used as a substitute for tuna and swordfish, especially in Croatian and Greek cuisine.

Bonito Love in Los Cabos, Mexico

Throughout the morning, we got very attached to our bonito. Which was probably a bad idea since we knew we'd be eating what we caught for lunch.

El Arco (The Arch) in Los Cabos, Mexico
El Arco (The Arch) in Los Cabos, Mexico
El Arco (The Arch) in Los Cabos, Mexico

On our way back to the marina, I couldn't help but take more pictures of The Arch. I love the close-up I got of the beach underneath it. How fabulous would it be to take pictures there? If Stephen and I wind up going to Los Cabos for our honeymoon... and the tides are working with us... then maybe?

Playa del Amor (Lover's Beach) in Los Cabos, Mexico
Or, maybe we could just skip the picture-taking and lounge around on Lover's Beach, the stretch of sand located in this secluded cove on the Sea of Cortez. If things don't go so well, we can move over to the beach facing the crashing waves of the Pacific Ocean, known to locals as Divorce Beach.

Seriously. These names are too good for me to make up.

Haul of Bonito in Los Cabos, Mexico
Bonito in Los Cabos, Mexico

Once we docked the boat, we had a chance to examine our haul of bonito. Seventeen fish in all (I couldn't fit them all in one shot) -- not bad for a bunch of amateurs!

Outdoor Patio at theWyndham Cabo San Lucasin Cabo San Lucas, Mexico

We made the short walk from the dock to the Wyndham Cabo San Lucas, where we entrusted our catch to the chef to prepare for our lunch as he sought fit. Thankfully, we did not have to watch the kitchen staff clean the bonito.

Fresh Tortilla Chips at the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico
Frozen Mango Margaritaat the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico

While we waited for our food, we snacked on freshly made Tortilla Chip and Salsa and sipped on Frozen Mango Margaritas.

I lead a rough life.

Shrimp Ceviche, Mojito-Style,at the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico
Shrimp Ceviche, Mojito-Style,at the Wyndham Cabo San Lucasin Can San Lucas, Mexico
Bonito Ceviche with Watermelonat the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico

To start, we were treated to two types of ceviche: Shrimp Ceviche, Mojito-Style, and Bonito Ceviche with Watermelon. Both were light and flavorful, and I loved the how the sweetness of the watermelon paired with the meatiness of the fish. I couldn't get enough.

Seafood Chowder at the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico

Next came a huge bowl of rich and buttery Seafood Chowder. No bonito here.

We didn't mind.

Bonito with Mushrooms and White Wine Saucewith Risotto and Vegetables at theWyndham Cabo San Lucas in Cabo San Lucas, Mexico
Bonito with Mushrooms and White WineSauce with Risotto and Vegetablesat the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico

Truth be told, I was getting pretty full by the time our main course came out. But the Bonito with Mushrooms and White Wine Sauce with Risotto and Vegetables looked so tantalizing, that I just had to try a few bites. The fish was beautifully cooked to a gorgeous golden color on the outside and was deliciously moist on the side. And, despite the creamy appearance of the white wine sauce, it was delicately light and didn't overpower the star of the plate.

I wasn't kidding about only having room for a few bites. I ate about a third of the quarter of the fish before pushing my plate away and leaning back in my chair. Sated, I sat listening to the other members of the press group talk about the day and soaked in the warmth of the Mexican sun. I was ready to go back to the hotel for nap... That is, until our server returned to the table and put dessert in front of me.

Nectarine Tart with Maraschino Cherryat the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico
Nectarine Tart with Maraschino Cherryat the Wyndham Cabo San Lucasin Cabo San Lucas, Mexico

*whimper*

Dessert? Oh my God... Could I do it?

I'll give you one guess.

*grin*

After dessert, my pants were definitely tighter around my waist and I had to be nudged in the general direction of our shuttle van. But you know what? The early wake-up call and the slight feeling of discomfort after lunch were totally worth it.

Marina Cabo San Lucas

Cabo San Lucas, BCS, Mexico 23450

MX: (624) 173-9140

Top Anglers Mexico

Marina Cabo San Lucas

Cabo San Lucas, BCS, Mexico 23450

MX: (624) 122-1643

Wyndham Cabo San Lucas

Boulevard Marina SN, Lot 9 and 10

Cabo San Lucas, BCS, Mexico 23450

MX: (624) 173-9300

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Taste As You Go Disclaimer: I was provided with the opportunity to travel to Mexico on this press trip at no cost to me. I did not accept monetary compensation for writing about the trip or about my experiences while in Mexico. All opinions expressed are my own.

New York City Wine & Food Festival - Grand Tasting, Day 2

noreply@blogger.com (Michelle) — Wed, 12 Oct 2011 21:05:00 +0000

Illy Park Welcome Center in New York

I'm not going to lie. Given that I was on my seventh straight day of riding the bus into the city, I was absolutely exhausted by the time I got to the final day of the Food Network New York City Wine & Food Festival and Sunday's Grand Tasting. I was moving noticeably slower than my typical commuter pace as I walked from the subway station to the Illy Park Welcome Center, so I dialed it down and took a more relaxed approach.

Sitting in the Illy Park Welcome Center
I had originally planned to get my wristband right away and get in line at Pier 57 for the day's first culinary demonstration. Instead, I lingered at the Welcome Center and got in a good dose of people-watching while sipping my cappuccino, an activity I don't have much time for these days.

While I was basking in the sun, a couple walked over to me and asked, "Are you somebody? You look like somebody. Will you take a picture with us?" I didn't have the heart to tell them I was just me and not "somebody", so I posed for a picture with them. It was the least I could do, right?

Chef Ming Tsai at the Food Network New York City Wine & Food Festival

Since I saw Alton Brown on Saturday, I headed to the North Stage this time for the demonstration with Chef Ming Tsai. I grew up watching episode after episode of his PBS show Simply Ming, so I couldn't wait to finally watch him cook in person. He packed his demo full of cocktails, helpful culinary information, and advice:

"I like to eat at drive restaurants for inspiration. It's important to go out and eat other people's food to see how you can bring it home and make it your own."

I totally agree.

After the demonstration was over, I hit the floor, determined to enjoy the afternoon and the food and not worry so much about taking photos. It took all of fifteen minutes for me to throw that plan out the window and reach into my handbag for my camera.

Buitoni Marinara Sauce
Buitoni Three Cheese Tortellini
Naturally, I went all the way back to the Buitoni booth to see which pasta they were serving up. What I discovered made me very, very happy and instantly put a smile on my face.

Buitoni Three Cheese Tortellini with Marinara Sauce

Three Cheese Tortellini with Marinara Sauce! I can't tell you how many times my mother made this very same meal for dinner. (When she wasn't force-feeding us tuna casserole, that is.) With each bite, I was transported further back in time, and despite the crowd of people swarming the booth, it felt as if my mother and I were sitting at the kitchen table, just the two of us.

It was a nice moment.

Before I got too teary-eyed, I told the Buitoni bunch I'd see them later and started to explore the other exhibits. Here are just some of the pictures I took:

Oyster Ceviche from Hudson River Cafe

My love for raw oysters didn't develop until later in life, so I was thrilled when I came across the Oyster Ceviche from the Hudson River Cafe. I could have easily eaten a dozen of these.

Crab and Avocado Corn Cake from The Hurricane Club

I could have also eaten a dozen of these Crab and Avocado Corn Cakes from The Hurricane Club. Look at all of that crab piled high on that corn cake, which isn't actually visible in this slightly blurry photo.

(Sorry, there were hungry old women all around me clamoring for food. It was sort of scary.)

Sharing the Crab and Avocado Corn Cake from The Hurricane Club

In the middle of the chaos (okay, I'm exaggerating a little), I managed to grab a corn cake for this little guy. He was getting hungry watching everyone else eat. See how he's holding his tummy?

Good thing I'm so thoughtful.

Cappuccino Braised Short Rib and Pumpkin Sage Gnocchi from DUO Restaurant & Lounge
I wanted to love the Cappuccino Braised Short Rib and Pumpkin Sage Gnocchi from DUO Restaurant & Lounge. As I'm a huge fan of all of the individual ingredients, they didn't come together for me in the finished dish. That may have been due to the fact that the food was cold when I tried it and the meat was tough despite being braised. So disappointing.

Thai Braised Short Rib Slider from Cityhouse

Thankfully, there was no shortage of braised short ribs at the festival that day. Cityhouse was serving up Thai Braised Short Rib Sliders with grilled pineapple and pickled cucumbers (why not just call them "pickles"?) on a brioche bun. Unfortunately, this dish didn't sit well with me either. Although the short ribs were sufficiently juicy, I would have preferred a thinner slice of grilled pineapple. The sweetness of the fruit overpowered everything else, and I could only manage a couple of small bites.

Jamie Deen and Bobby Deen at the Food Network New York City Wine & Food Festival

I didn't let a few not-for-me dishes ruin the afternoon, however. Even though I was running out of steam, I decided to stop by one more culinary demonstration before heading back to Pennsylvania. The Deen Brothers, Jamie Deen and Bobby Deen, were slated to appear on the North Stage, so I grabbed a seat and waited to find out what they were going to prepare.

Jamie Deen and Bobby Deen at the Food Network New York City Wine & Food Festival

In between talking about what it was like to learn how to cook from their mother, butter-lovin' Paula Deen, they focused on the basics: how to roast a chicken. Something everyone should know, in my opinion. To be honest, it was a little difficult to concentrate on what they were saying. Something was distracting me.

Paula Deen at The Deen Brothers' Demonstration at the Food Network New York City Wine & Food Festival

Or, should I say, someone was distracting me. In case you can't tell by looking at the back of her head... that's Paula Deen in the front row! She surprised everyone by making a special appearance so she could supervise the demonstration. It was such fun watching her interact with her boys in real life. You could tell that they really are a close-knit family.

Jamie Deen and Bobby Deen at the NYC Wine & Food Festival from Michelle Judd on Vimeo

Go on and check out this video I took of Jamie and Bobby answering some questions from the audience. Even Paula chimes in!

Thank you so much to Buitoni for giving me the opportunity to attend the NYC Wine & Food Festival. I had an amazing time! Hopefully, we'll work together again in the future!

*hint hint*

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or signing up for email updates so you don’t miss a thing!

Taste As You Go Disclaimer: This is a sponsored post. Buitoni provided me with the ticket to Saturday's Grand Tasting at the 2011 Food Network New York City Wine & Food Festival. I did not accept monetary compensation for this opportunity. All opinions expressed are my own.

New York City Wine & Food Festival - Grand Tasting, Day 1

noreply@blogger.com (Michelle) — Mon, 10 Oct 2011 03:48:00 +0000

Pier 57 at Chelsea Piers in New York

Ever since I moved to Pennsylvania, the time I’ve spent in Manhattan on the weekend has decreased exponentially. Sunday brunch excursions have been relocated from Murray Hill and the Village to various spots around the Lehigh Valley. In fact, before I partnered with Buitoni for the Food Network New York City Wine & Food Festival, I could barely count the reasons for making a weekend trip into the city on one hand. Now I finally had cause to “take the Bridge” for something other than work.

Seating at the KitchenAid Culinary Demonstrations at Pier 57 at Chelsea Piers in New York

Once I exchanged my ticket for Saturday’s Grand Tasting for a purple wristband at the Illy Park Welcome Center and had chugged a sufficient amount of coffee, I took my place at the end of the queue of people waiting to gain access to the South Stage at Pier 57.

Alton Brown Culinary Demonstration at the Food Network New York City Wine & Food Festival
Like so many others, I was eager to secure a good seat for Alton Brown’s culinary demonstration. Luckily, I managed to find one a few rows from the front and was able to watch the demo with minimal obstruction. Good thing -- I didn’t want to miss one second of his tutorial on opening a bottle of wine with a power drill.

Alton Brown Culinary Demonstration at the Food Network New York City Wine & Food Festival
Yes, a power drill.

Fans of AB know that he’s not a fan of the “unitasker” (a kitchen gadget that serves only one purpose), and since a corkscrew generally falls under that category, he came up with a "better way" to open wine without a corkscrew. With the aid of the drill and a simple attachment obtained at the hardware store, AB demonstrated that owning a corkscrew is simply not necessary if you have the right tools in your garage (or wherever else you store your power tools).

While the first part of AB’s demonstration was extremely entertaining and equally as informative, I think it’s safe to say that watching him demonstrate the proper technique involved in sabering a bottle of champagne was the high point.

Minus his crack about the Red Sox, that is.

Grand Tasting, Day 1 at Pier 57 at Chelsea Piers in New York
After AB’s demonstration wrapped, I made my way into the main space and was immediately flanked on either side by enthusiastic attendees eager to begin tasting and drinking their way from booth to booth. There were so many bodies pushing their way in each direction that it took me a solid fifteen minutes to push my own way to the extreme end of the room to the Buitoni booth to check in.

Buitoni Wild Mushroom Agnolotti
As I chowed down on the Wild Mushroom Agnolotti in a Light Butter Sauce (melted butter thinned with a bit of pasta water), I watched as a long line of people wanting to take their picture on the Buitoni Vespa formed. (Think photo booth with a Vespa as the prop.) Photos were printed a few minutes after they were taken so attendees could have physical keepsakes of the time they spent at the Buitoni booth. There are a couple of photos with me on the Vespa floating around out there, but, unfortunately, I couldn’t get my hands on digital copies.

I bet I know what you’re thinking… Stop talking about the bloody Vespa and start talking about what you ate and drank, Michelle!

Yes, I imagine that all of my readers have British accents.

Without further ado, here’s just a sampling of what I ate at the Grand Tasting.

Sweet Potato Puffs from Alexia Foods
The crispy bite-sized sweet potato puffs from Alexia Foods reminded me of sweet potato tater tots. They’re perfect for snacking or for serving as a side dish in a meal inspired by fall flavors. I can even picture myself serving these with cinnamon sugar for a fun dessert.

Mini Chicken Mango Tostadas
Over at the entwine booth, they were serving little bites of food paired with each of the wines they were pouring that afternoon. These Mini Chicken Mango Tostadas were appropriately paired with the Pinot Grigio, which brought out the natural sweetness of the mango.

Shrimp Bisque with Crostini
This creamy Shrimp Bisque actually had generous chunks of seafood at the bottom of the cup. Although it was rather warm inside the event due to the number of bodies confined to one space, it was cooler outside, and the bisque served as a cozy reminder that fall was certainly in full swing.

Lawn Club Grill Spiked Lemonade Courtesy of Celebrity Cruises
Qsine Signature Sangria Courtesy of Celebrity Cruises
Since I concentrated solely on food for the first hour or so, I stopped by the Celebrity Cruises booth to try the Spiked Lemonade they were handing out. While they were also serving White Sangria, I limited myself to just one cocktail for the time being. But, because they were so beautifully garnished, I took a quick picture before continuing on my way.

Nutella & Caramelized Apple Spring Roll
I tried a few more savory dishes before switching my focus over to dessert. Thankfully, there were plenty of options for me to choose from, including this Nutella & Caramelized Apple Spring Roll. A damn good idea, in my opinion, that wasn’t executed too well. While I appreciated the crispiness of the wonton wrapper, I was disappointed to discover that the apple on the inside was also crispy (i.e. raw). I would have preferred less bite to the fruit. And, unfortunately, the whole dessert was cold by the time it touched my lips, but I chalk that up to the reality of creating mass quantities of dessert at once.

Tower of Duncan Hines Cupcakes
Duncan Hines Cupcakes
Not too far from the Nutella booth was a tower of Duncan Hines cupcakes decorated in honor of fall. And as tempted as I was to try one, I had my heart set on some cupcakes that I spotted earlier in the day.

POM Velvet Cupcakes with POM Cream Cheese Frosting
Hello, lover.

I’m sorry, but how gorgeous do these mini cupcakes look?

Created by Chef Ashley James of the Four Seasons, Beverly Hills, these POM Velvet Cupcakes with POM Cream Cheese Frosting contain POM Wonderful pomegranate juice in every single component, from the cake itself to the frosting to the decoration. And they were positively scrumptious.

And I don’t use that word very often.

POM Sorbetto
I was perfectly content with walking away from the POM Wonderful booth having sampled (and sampled… and sampled!) the cupcakes until I turned around and saw a young man standing there with a tray full of these cups of luscious POM Sorbetto, created by Chef Holly Smith, chef and owner of Café Jaunita in Seattle. Cool and tart, this dessert really highlighted the flavor characteristics of the pomegranate.

Is there no end to the ways you can use POM Wonderful pomegranate juice? (If you think the answer is yes, then you need to check out my recipe for Fiery Pomegranate Sauce. It’ll change your world.)

With Chef Fabio Viviani from Season 5 of Top Chef
As if attending the Grand Tasting wasn’t enough of an amazing opportunity, guess who I bumped into on my way out? Chef Fabio Viviani from Season 4 of Top Chef! He happily paused what he was doing to take a picture with me, and I happily accepted his compliments.

He called me “beautiful principessa”.

*blush*

Thank you, Buitoni, for giving me the opportunity to attend the first Grand Tasting of the weekend. I can’t wait to share with everyone what I ate during the second one!

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or signing up for email updates so you don’t miss a thing!

Taste As You Go Disclaimer: This is a sponsored post. Buitoni provided me with the ticket to Saturday's Grand Tasting at the 2011 Food Network New York City Wine & Food Festival. I did not accept monetary compensation for this opportunity. All opinions expressed are my own.

San Pellegrino's Meatball Madness, Presented by Buitoni

noreply@blogger.com (Michelle) — Wed, 05 Oct 2011 13:49:00 +0000

Tickets to San Pellegrino's Meatball Madness in New York, Presented by Buitoni and Hosted by Giada De Laurentiis
SoHo. 6:30pm. A line of people clutching orange-trimmed tickets snaked its way along Mercer and wrapped itself around the corner at Spring. At the end of the line is where I stood, waiting for the line to inch forward and for one of the blue-shirted volunteers to take my ticket and strap a band around my wrist.

Behind me, a group of women had an animated discussion about a man I didn't know, his portfolio, and his house in the Hamptons. Then, suddenly, one of the women interrupted her friends and asked, "Are they only serving meatballs at this thing?"

I was dying to turn around and remind her that the name of the event was Meatball Madness. Thankfully, as I was opening my mouth to say something, the line started to move.

Table of Meatballs at Meatball Madness in New York

Once I made it through the door and up the stairs to the event space, I spotted Lisa from Jersey Girl Cooks waiting for me. Lisa was the winner of the two Meatball Madness tickets that I had given away on Taste As You Go, courtesy of Buitoni, the official pasta sponsor of the festival. She and her husband drove up to the city just for this event, and I was thrilled that we had arranged ahead of time to meet. After a quick hello, they set off to begin tasting meatballs and I headed back to the Buitoni booth to check in.

Buitoni Booth at Meatball Madness in New York

I was greeted by these two lovely gentlemen -- Chef Forrest Waldo II and John (didn't get his last name!). They made sure samples of Buitoni were available to attendees throughout the night. No meatballs with the pasta, but that turned out to be a brilliant move. Periodically going back to the Buitoni booth for more pasta provided relief after tasting meatball after meatball after meatball.

Quattro Formaggi Agnolotti from Buitoni

And, truth be told, the first thing I ate at Meatball Madness wasn't a meatball at all. I went straight for the Quattro Formaggi Agnolotti at the Buitoni booth, partly because it was there, right in front of me, and partly because it looked so good. Served with just a smidgen of butter and some chopped parsley, the pasta was a perfect "first course".

Crowd at Meatball Madness in New York

After establishing a good base with the pasta, I thrust myself out into the sea of people and starting wandering from booth to booth. I tried to be systematic with my approach, starting in one corner and working my way around the room. However, that system failed almost immediately as people swarmed the booths, taking plates from the tables just as quickly as they had been set out. It was clear that it was going to come down to one thing: every woman for herself.

Rubirosa Pizzeria and Ristorante at Meatball Madness in New York
Meatball and Spaghetti alla Chittara from Rubirosa Pizzeria and Ristorante at Meatball Madness in New York
First up? A meatball made from traditional mix of beef, pork, and veal from Rubirosa Pizzeria and Ristorante. Underneath the meatball? A small serving of Spaghetti alla Chittara. Spaghetti and meatballs, for sure. But here, the meatball was the star.

Chef Michael Psilakis at Meatball Madness in New York

Lisa and I bumped into each other and my next stop -- the Kefi booth. It took me a few seconds of awkward staring at the man standing behind the table to realize that Chef Michael Psilakis himself was serving up the Kefi Meatballs with Orzo Salad. He graciously paused the plating to take some pictures with his fans, including Lisa and me. As for the meatball.... I devoured it before I could take a picture of it with my camera.

Oops.

The somewhat out-of-focus picture taken with my cell phone still exists on Facebook if you really want to see it, but the picture doesn't do the meatball any real justice. You'll just have to trust me when I tell you that the Kefi meatball was damn good. Moist and full of flavor, I could have gone back for more.

Giada De Laurentiis at Meatball Madness in New York

At this point, a significant crowd had started to form a few booths down from Kefi. Giada De Laurentiis, our hostess for the evening, had arrived and was conducting an interview behind the table of her booth. Undoubtedly explaining how all proceeds from Meatball Madness, as well as all of the other festival events, would be donated to the Food Bank For New York City to fight hunger in the five boroughs and to Share Our Strength to support the organization's mission to end childhood hunger in America. I lingered to get a picture with her for as long as possible, but my desperate need for something to drink overpowered my desire for a picture.

Toasting Meatballs at the Campari Booth at Meatball Madness in New York

At the Campari booth, they were serving two drinks: the Classic Negroni and the Negroni Sbagliato, featuring Campari, sweet vermouth, and Prosecco.

Guess which one I picked.

Negroni Sbagliato at Meatball Madness in New York

The one with the Prosecco, of course!

Gravy Meatball Slider with Dandelion and Pickled Fennel Salad from The Little Owl at Meatball Madness in New York
With adequate booze in hand, I set my sights on my next meatball target. Without even knowing it, I found myself at the end of a line at The Little Owl booth, where Joey Campanaro was serving Gravy Meatball Sliders with Dandelion and Pickled Fennel Salad. Gorgeous. Mouth-watering. And, after I finally got my hands on one and managed to smush the slider down enough to fit the meatball into my mouth, absolutely delicious. It's no wonder that The Little Owl was chosen as the winner of the Judges' Choice Award.

I ate two of them before walking away.

Okay... I ate three...

Grabbing a Beer at the PALM Breweries Booth at Meatball Madness in New York
Doppel PALM Beer at Meatball Madness in New York

After eating all of those sliders, I was ready for another drink. I gently ~~pushed~~ nudged my way through to the front room to the PALM Breweries booth. I had been watching folks walk around all night with the curiously large goblets branded with the PALM Breweries logo, and I wanted one for myself.

Doppel PALM, anyone?

Keftedes Loi with Homemade Pita and Tzatziki Sauce from Elyros presents Loi Restaurant at Meatball Madness in New York
Cesare Casella ("The Balls") from Salumeria Rosi Parmacotto at Meatball Madness in New York
Aperol Spritz at Meatball Madness in New York

And... That's pretty much how the evening went. Meatball, meatball, drink. Ad nauseum.

Well, not literally, of course.

You know what I mean.

Jeff Mauro, Winner of Season 7 of The Next Food Network Star, at Meatball Madness in New York
With Jeff Mauro, Winner of Season 7 of The Next Food Network Star, at Meatball Madness in New York

Every now and then I'd spot a celebrity and would debate about whether I should approach them for a photo. Jeff Mauro, the winner of Season 7 of The Next Food Network Star and host of Sandwich King, saw me standing near him, with my camera in my hands, and summoned me over.

Jeff was a great guy and ridiculously friendly in real life. When I congratulated him on his NFNS win, he gave me a hug and said, "Thanks so much, sweetie! I'm loving the ride."

Pallini Limoncello at Meatball Madness in New York
Traditional Roman Shaved Ice with Pallini Limoncello, Strawberry Syrup, and Fresh Strawberries at Meatball Madness in New York
After stuffing myself full of meatballs, I didn't think I had room for anything else. The waistband of my jeans was already pretty tight around my middle. But as I was making my way back to the Buitoni booth, I spotted Traditional Roman Shaved Ice at the Pallini Limoncello booth. Perfect! Something light, sweet, and slightly alcoholic to end the night. I loved the way the strawberries just soaked in the flavor of the limoncello.

Sooooo good.

With Chef Forrest Waldo II and Lisa from Jersey Girl Cooks at Meatball Madness in New York

Lisa and I got together for one last photo before leaving the madness of meatballs behind, and Chef Waldo abandoned his pasta station (briefly!) to come out and pose with us.

Say Buitoni!

Stay tuned for more posts about my time at the Food Network New York City Wine & Food Festival... I can't wait to share what I ate and what I saw during the Grand Tasting events over the weekend. Thanks so much to my sponsor, Buitoni, for the opportunity to attend!

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or signing up for email updates so you don’t miss a thing!

Taste As You Go Disclaimer: This is a sponsored post. Buitoni provided me with tickets to attend Meatball Madness at the 2011 Food Network New York City Wine & Food Festival, as well as the prize for this giveaway. I did not accept monetary compensation for this opportunity. All opinions expressed are my own.

A Taste of Los Cabos: Los Tamarindos

noreply@blogger.com (Michelle) — Thu, 29 Sep 2011 18:26:00 +0000

Lunch at Los Tamarindos in Los Cabos, Mexico /Image Credit: Los Tamarindos
There is something supremely satisfying about coming together as a group, whether it be with family or friends or people you've just met, to share a meal. And that satisfaction increases tenfold if you've worked together to transform individual ingredients into finished dishes, presented on platters made for passing with two hands.

Los Tamarindos in Los Cabos, Mexico
After spending the morning wandering around downtown San Jose del Cabo, we headed to Los Tamarindos, an organic farm in Los Cabos located about a mile from the Sea of Cortez, where we were treated to a tour of the grounds and a private cooking class with Chef Enrique Silva, local chef, restauranteur, and proprietor of the farm.

The Kitchen at Los Tamarindos in Los Cabos, Mexico

The property dates back to the 19th century and was first used to cultivate sugarcane, one of the area's major exports at that time. In 2003, the Chef Silva rededicated the farm to the cultivation of organic produce, including tomatoes, eggplant, peppers, zucchini, leeks, onions, carrots, tomatillos, beets, and a variety of greens and herbs. In support of the philosophy of cooking with local ingredients, guests utilize the food grown on-site at Los Tamarindos in their cooking classes.

Event Garden at Los Tamarindos in Los Cabos, Mexico

Large Mango Tree in the Event Garden at Los Tamarindos in Los Cabos, Mexico

Upon arriving at Los Tamarindos, we tumbled out of the comfort of our air-conditioned shuttle van and back out into the stifling Mexican heat. As he would do with any other group, Chef Silva led us to the shaded area under a large mango tree, the focal point of the rustically romantic event garden, and began telling us about the motivation behind establishing an organic farm in Los Cabos.

Mangoes in the Event Garden at Los Tamarindos in Los Cabos, Mexico
As Chef Silva spoke, the leaves of the mango tree would rustle every so often as the ripened fruit fell from the branches and into the netting strung from end to end. Occasionally, you'd hear a thud as a mango would miss the netting and drop to the ground.

Beware of falling fruit!

Lemongrass Iced Tea in the Event Garden at Los Tamarindos in Los Cabos, Mexico
Too cool down from the heat a bit, we were served generous glasses of lemongrass iced tea made with lemongrass grown on the farm. I loved everything about this iced tea, from its gorgeous amber color to its subtle sweetness and lemony flavor.

Hand-Washing Techniques at Los Tamarindos in Los Cabos, Mexico

Before heading up to the kitchen to get a sneak peak at the ingredients for the sauce for our main dish, the Chivito Regional, Chef Silva took some time to discuss the strict hygiene standards at Los Tamarindos. Since its a working farm, it's absolutely necessary for all employees and guests to wash and disinfect their hands before coming in contact with any of the food being grown in the fields. The above sign was posted outside the bathroom facilities closest to the event garden and we followed the instructions to the letter.

Well, more like the pictures... I don't speak or read Spanish too well!

Ingredients for the Sauce for the Chivito Regional at Los Tamarindos in Los Cabos, Mexico

The chivito (Spanish for "goat") that we'd actually be eating for lunch was already cooking away, but Chef Silva wanted to show us what ingredients went into the sauce so we could understand how simple it was to put together. Oregano, an onion, an entire head of garlic, Guajillo peppers (seeds removed and then cooked in boiling water), tomatoes, and salt and pepper to taste are all blended together to create the beautifully fragrant marinade that tastes sweet to start but then finishes with a surprising heat.

Chivito Regional Ready for the Oven at Los Tamarindos in Los Cabos, Mexico

Then a large post is lined with banana leaves, harvested from banana trees on the farm, and the sauce is poured over 22 pounds(!) of goat meat. The goat is left to marinate for four hours before being put into the oven to cook for three hours.

Wood-Burning Oven at Los Tamarindos in Los Cabos, Mexico
Chef Enrique Silva Peeks into Wood-Burning Oven at Los Tamarindos in Los Cabos, Mexico
Chef Enrique Silva and the Wood-Burning Oven at Los Tamarindos in Los Cabos, Mexico

In this case, the goat was put into the oft-used and well-loved wood-burning oven. Even from a few feet back, you could feel the intensity of the heat, and I almost felt relief knowing that we'd be heading into the fields to get a close-up look at the produce being grown.

Ready to Hit the Fields at Los Tamarindos in Los Cabos, Mexico

But first, I put on the hat provided by Chef Silva to protect myself from the blistering sun. Safety first!

Chef Enrique Silva and the Rows of Arugula at Los Tamarindos in Los Cabos, Mexico
Arugula at Los Tamarindos in Los Cabos, Mexico
Sage Plants at Los Tamarindos in Los Cabos, Mexico
Eggplant at Los Tamarindos in Los Cabos, Mexico

In the interests of conservation and efficiency, Los Tamarindos installed a drip irrigation system in the fields. Although the initial cost of the system was high, it was worth it since the farm perpetually saves water. Plastic covers the base of the plants, preventing loss of water from evaporation. The plastic also prevents light from hitting the ground directly surrounding the plants, thus minimizing the growth of weeds and the need to hire extra labor to pull the weeds.

Pretty impressive, if you ask me.

Packing House at Los Tamarindos in Los Cabos, Mexico
Packing Box at Los Tamarindos in Los Cabos, Mexico

After we had sufficiently baked ourselves in the fields, we headed up to the packing house. I loved knowing that the produce grown at Los Tamarindos travels the absolute minimum distance before being boxed up and shipped out. Of course, the facility was immaculate and had more signs posted instructing people on the proper way to wash their hands.

Press Group with Chef Enrique Silva at Los Tamarindos in Los Cabos, Mexico / Image Credit: Los Tamarindos
By this point, however, we were ready to get back to the kitchen and get our hands messy. But not without tying on our matching Los Tamarindos aprons first! We each claimed a stool at the kitchen counter and watched, listened, and learned as Chef Silva talked us through the recipes for each of the dishes we'd eat that afternoon:

1st Course

Queso en Hoja Santa

2nd Course

Los Tamarindos Salad

3rd Course

Zucchini Colash

4th Course

Chivito Regional

Dessert Course

Stuffed Zucchini Blossom with Fresh Cheese and Quince Ate

Hoja Santa Leaf at Los Tamarindos in Los Cabos, Mexico

We started by prepping our first course, the Queso en Hoja Santa, a pizza-like dish made using large velvety Hoja santa leaves as the "crust" and then topping it with a shredded local cheese and basic tomato sauce. Typically, Asadero cheese is used because of its similarities to a hard mozzarella cheese. What made this dish unique for me were the undertones of licorice in the leaves.

Queso en Hoja Santa at Los Tamarindos in Los Cabos, Mexico

Once the dish was assembled, we set it aside for baking a little later. It takes no time for the cheese to melt and brown up, so we planned to slide it into the oven just before we were ready to gather around the table.

Queso en Hoja Santa at Los Tamarindos in Los Cabos, Mexico

Of course, though, Chef Silva didn't make us wait to try a little bit. Magically, a freshly baked Queso en Hoja Santa appeared in front of us and we immediately cut it up and served it around.

Crazy good.

Heirloom Tomatoes at Los Tamarindos in Los Cabos, Mexico
Vinaigrette-Making at Los Tamarindos in Los Cabos, Mexico

We then moved onto cutting the heirloom tomatoes for our salad. Arugula grown at Los Tamarindos served as the base and it was tossed with the chopped tomatoes and an herb vinaigrette made with extra-virgin olive oil, balsamic vinegar, basil, marjarom, and a little bit of lime juice.

Simple.

Chef Enrique Silva Serves the Wine at Los Tamarindos in Los Cabos, Mexico

Before moving onto the preparation of our third course, the Zucchini Colash, Chef Silva took a break and refilled our wine glasses. There's no better way to cook with new friends than with copious amounts of wine!

Chef Enrique Silva Prepares the Zucchini Colash at Los Tamarindos in Los Cabos, Mexico

But, back to business. Time to prepare the Zucchini Colash!

Two pounds of zucchini are chopped in medium-sized cubes are sauteed in a half-cup of extra-virgin olive oil before three cloves of garlic and a pound of tomatoes are added to the pot. After seasoning with basil, salt, and pepper, the heat is reduced and the pot is covered so all of the vegetables can cook down and the flavors can marry.

Ricotta Cheese at Los Tamarindos in Los Cabos, Mexico
Chef Enrique Silva Spoons Ricotta Cheese on Zucchini Colash at Los Tamarindos in Los Cabos, Mexico
To finish the dish, spoonfuls of ricotta cheese are dropped on top of the vegetable mixture and the cover is replaced so the whole thing can rest. What results is a fresh and flavorful dish that takes on a creaminess from the ricotta. So, so good!

Zucchini Blossoms at Los Tamarindos in Los Cabos, Mexico
Zucchini Blossom at Los Tamarindos in Los Cabos, Mexico

Since the goat dish was already cooking away, we moved on to the assembling of dessert, Stuffed Zucchini Blossoms with Fresh Cheese and Quince Ate. The stuffing itself was simple, just a rounded tablespoon full of ricotta cheese. The blossoms were cooked on the stovetop in some hot oil and then topped with a sliced of quince ate, which had the consistency of a thick fruit leather.

Press Group Ready for Lunch at Los Tamarindos in Los Cabos, Mexico / Image Credit: Los Tamarindos
We worked hard for our lunch. Chopping vegetables, shredding cheese, drinking wine... Bring on the food!

Queso en Hoja Santa at Los Tamarindos in Los Cabos, Mexico
Los Tamarindos Salad at Los Tamarindos in Los Cabos, Mexico
Los Tamarindos Salad at Los Tamarindos in Los Cabos, Mexico
Fresh Pita at Los Tamarindos in Los Cabos, Mexico
Chivito Regional at Los Tamarindos in Los Cabos, Mexico
Chivito Regional at Los Tamarindos in Los Cabos, Mexico
Zucchini Colash at Los Tamarindos in Los Cabos, Mexico
Stuffed Zucchini Blossoms with Fresh Cheese and Quince Ate at Los Tamarindos in Los Cabos, Mexico

Oh, what a feast we had!

Chef Silva's son joined us for our meal, and it didn't take long for us to clean the platters that had once been piled high with food. Everything was absolutely delicious, and I love-love-loved the goat. I showed no shame and dug right in, picking up the pieces of meat with my fingers and eating the meat right off the bones. I think Chef Silva appreciated my enthusiasm!

The tour of the farm and the cooking class were phenomenal. Even if I hadn't been a member of a press group, I would've scheduled time to experience both while in Los Cabos. It was amazing to have participated in the preparation of local Mexican fare with locally-grown ingredients, and I'd do it again in a heartbeat.

Thanks so much to Chef Silva for hosting us!

Huerta Los Tamarindos

Animas Bajas

23400 San Jose del Cabo, Mexico

MX: (624) 105-6031

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Are You Going to the New York City Wine & Food Festival?

noreply@blogger.com (Michelle) — Sun, 25 Sep 2011 03:33:00 +0000

Tickets to the Food NetworkNew York City Wine & Food Festival

Forgive me.

I realize that I'm announcing the winner of the tickets to San Pellegrino's Meatball Madness event, presented by Buitoni and hosted by Giada De Laurentiis, at the New York City Food & Wine Festival a little late, but I was out for most of the day, enjoying the homecoming football game at Lehigh University and all that such an occasion entails (tailgates, marching with the alumni band, watching the game, and post-game tailgates).

Let's not waste any more time and cut right to the chase!

Congratulations to Lisa from Jersey Girl Cooks for her winning entry!

"I love Buitoni's fresh pasta. They make a great quick week night dinner."

I will be emailing you soon so we can arrange the delivery of your tickets. I hope our paths will cross at the event so I can congratulate you in person!

Thanks to everyone who entered and to those who offered well-wishes with regard to my partnership with Buitoni, the official pasta sponsor of the festival. I'm so excited to be working with them and can't wait to report in about everything I see (and taste). Be sure to look for my tweets and to come back and read all about about my time at the Meatball Madness event and the two Grand Tasting events!

PS. In case you were wondering, Lehigh defeated Liberty, 27-24. Go Engineers!

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Taste As You Go Disclaimer: This is a sponsored post. Buitoni has provided me with tickets to attend the three aforementioned events at the 2011 Food Network New York City Wine & Food Festival. They have also provided the prize for this giveaway. I did not accept monetary compensation for this opportunity. All opinions expressed are my own.