Archive for the ‘Nosalikes Recipes’ Category

Valentines day!

February 12, 2010

Its currently New York fashion week, PARTY PARTY PARTY! For those of you staying in for some V-Day cuddle time, I wanted to share an idea with you to actually make it worthwhile.

It’s my personal belief that Valentine’s day is not a day to take from your significant other, but to show them how much you appreciate them. This post geared not to only the ladies, but the dudes out there, who will probably be footing the bill of an outing. Its a recession, isn’t going out for dinner getting a bit redundant. If you insist on food to celebrate, keeping it home made is your best bet. So I created a little menu for the lovers in you.

Apple salad.
Its exactly what it sounds like. Apple slices over some mixed greens with a vinaigrette. Get a couple apples (go for pink ladies for the crunch, tartness and pretty color, you can sub with granny smiths) with the skin slice them keep the skin on, toss them in a bed of mixed greens, drizzle a light vinaigrette over it (you can use a fruity vinaigrette, for an extra kick) shake it up and your done. Remember its a romantic dinner. Keep it light, for after dinner activities:)

Maryland lump crab cakes with a side of mixed greens .
Two reasons for this one. Crab is said to be an aphrodisiac, even if its not, it will be by glass #3. Secondly, its not a messy eat, ribs or wings are not cute for any “romantic dinner”. I also think crab cakes are the most delicious things in the world.

1 lb lump crabmeat (you can use crab from the can)
1/2 cup breadcrumbs (try Panko crumbs)
2 eggs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard

1. Mix together eggs, mayo, old bay, pepper, worcestershire sauce, and mustard, until creamy.
2. Add bread crumbs, mixing evenly.
3. Add in the crab meat, being sure to mix evenly.
4. Shape into cakes.
5. Makes 6 large or 9 medium crabcakes.
6. Saute in pan over medium heat with a little butter for about 5 minutes on each side.

Grilled pineapple and maraschino cherry skewers.
Pineapple’s also an aphrodisiac. Yes, you’re catching on, I’m trying to get you laid. Get some fresh cut pineapple, cut them into smaller chunks. On bamboo skewers alternate the pineapple and cherries. Heat up a little butter in a pan, and toss the skewers in there, for about 3 minutes, or until the pineapple has been caramelized. This is painfully simple, exotic, and it’ll look like you put lots of thought into this.

Drank: Pair this with a good champagne (just say no to Korbel), or prosecco, bubbles have a way of doing funny things to people.

Happy Valentine’s Day! Don’t forget to wrap it up!


Happy 2010 Marrakesh Style!

January 3, 2010

New Year’s Eve. The night that marks the climax of the outgoing year. Champagne bottles pop, the ball drops, a new beginning is granted to all who welcome in the fresh new year. The plans for the big night are grand, club reservations made weeks in advance, grandiose parties are planned…or you could just do what I did. They say who you bring the New Year’s in with is who you spend the year with, so I decided to put together a VERY intimate dinner of 5. Ushering in the New Year quietly with my NY family, and some amazing food. Thanks for the idea GQ. You don’t have to wait for NYE to throw down in the kitchen…here’s how:

Spiced Tomato Spread: This is an aromatic, and damn good Tomato spread, served better warm. I paired this with pieces of multi grain bread, but would work with pita, or on any kind of meat, actually.

Vegetarian Tagine: This Moroccan vegetable stew, is really quick to make just chopping the veggies gets tedious, but that’s when you get a friend to act as a prep chef. You can make adjustments on the spices depending on how spicy you want it. I also threw in half a cup of raisins to sweeten the pot…hahah.

Spiced Lamb Skewers: Best results if you marinate this overnight. Instead of using regular skewers, I put holes thought the pieces of lamb and use rosemary sticks as skewers. Delicioso!

Spiced Couscous: This worked as a side dish tying in the flavors of the stew and the lamb, I didn’t put in the cashews, and replaced the currants with raisins, and used a vegetable stock instead of chicken stock; I feel like chicken stock just overpowers the other flavors, and makes it kind of gross.

The End Result

Dessert: I handed this one over to my roomie, I’m not too big on the baking.

Moroccan Moist Cake: One word: Crack!

Drank: Roiboos Tea infused gin, with pomegranate jam, agave nectar, habaneiro peppers, and a couple splashes of Prosecco.

Fill up my cup!

Happy New Year!

The Dizzy Fizz’s Holiday Puncheon

December 22, 2009

Photo from Leo Borovskiy

On sunday night I had the pleasure of attending The Dizzy Fizz’s Holiday Puncheon. Featuring everyone in plaid, and an array of holiday punch. I am still feeling the effects of getting punched in the mouth! (pun intended) However, I wanted to share some of the recipe’s with you, use em wisely!

Axis and Allies Punch
By John Pomeroy, USBGNY
.5 bottle Averna Agrumi Sambuca
1 bottle Bulleit Bourbon
Bunch mint
1 bottle Martini & Rossi Prosecco
24 juiced lemons, husks in
.25 bottle Grand Marnier Liqueur

MAIke TAIson’s Punch Out!
By Frank Cisneros, USBGNY
1 bottle Ron Zacapa 23 Year Rum
1 bottle 10 Cane Rum
12.5 oz lime juice
12.5 oz house-made orgeat
12.5 oz Benedictine Liqueur
24 oz club soda
10 sprigs of mint

Chungking Express
Multiply recipe by number of servings:
.5 oz. lime
.75 oz. grapefruit
.5 oz. honey-chili simple syrup (2 to 1)
.5 oz. Yellow Chartreuse
1 oz. lemongrass and thai basil-infused Plymouth Gin
1 oz. Bols Genever
.75 oz. Martini & Rossi Prosecco top

Remember the Night
Multiply recipe by number of servings:
.5 oz. lemon
.75 oz. cinnamon-star anise syrup
.75 oz. Pom juice
.25 oz. date molasses
1 oz. Bulleit Boubon
1.5 oz. Zacapa 23 Year Rum
3 dashes Angostura Bitters
.15 oz. rose water
Top Lapsong soochang

The Redhead
By Jane Elkins, LUPEC *Crowd Favorite
Multiply recipe by number of servings:
.5 oz. lemon juice
.75 oz. grapefruit juice
.5 oz. ginger syrup
.5 oz. sage-infused Barenjager Honey Liqueur
1 dash Fee Bros. Whiskey Barrel-Aged Bitters
1 oz. Yamazaki 12 Year Whisky
1 oz. Bulleit Bourbon
1 oz. rooibos tea

The Gov’ner Punch
By Greg Seider, The Summit Bar
160 oz. Yamazaki 12 Year Whisky
60 oz. fresh orange juice
60 oz. cardamom-infused agave syrup
40 oz. yuzu juice
50 torn shiso leaves
Dust punch with ground cardamom

Parti-da Punch
By Greg Seider
160 oz. Partida Reposado
120 oz. pineapple jalapeno puree
80 oz. lime juice
60 oz. Mexican cinnamon infused agave syrup