Recipes & Cooking

Monday, November 25, 2013

A feast from Creative Loafing Tampa's recipe archives

Posted By on Mon, Nov 25, 2013 at 10:07 AM

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  • cindyjespinoza.blogspot.com

Cooking a Thanksgiving meal is a daunting task. Period. Anticipation for the multi-dish feast builds up all year. It's a day when everyone gets to indulge in incredible culinary gluttony.

But what recipes should you use? Certainly, you've pinned dozens by now on your Thanksgiving Pinterest board. But have you sorted through that mess of broken links and hard-to-find ingredients? Then there are the family classics, but perhaps Granny's old-timey cursive didn't stand the test of time.

Whether you're in charge of the entire feast, or just bringing a dish to share, we organized some of our best Thanksgiving-friendly recipes to your browsing pleasure.

BIG BIRD

CL Food critic Jon Palmer Claridge's Complete Turducken recipe is a lofty undertaking, but a respectable and rewarding one. Luckily, Claridge's five-page recipe walks you through every precious step.

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Tuesday, May 28, 2013

Meet Blood and Sand, a scotch-based tiki drink

Posted By on Tue, May 28, 2013 at 3:21 PM

The Blood and Sand cocktail, in all its tiki-ness.
  • Dean Hurst
  • The Blood and Sand cocktail, in all its tiki-ness.

The scotch-based cocktail was introduced following the 1922 bullfighter film from Rudolph Valentino, Blood and Sand. It's one of the few non-rum "tiki" cocktails, and thanks to Dean Hurst, Director of Spirits at Sidebern's and President of the Left Coast Bartenders' Guild, you can try this vintage drink on for size at home.

Blood and Sand (1920s)
Makes one drink

Ingredients

.75 oz. Blended Scotch

.75 oz. Cherry Heering

.75 oz. Sweet Vermouth

.75 oz. Fresh Orange Juice

Directions

Combine ingredients in a mixing tin. Shake with ice. Strain into a cocktail coupe. The Tiki Ti in Los Angeles serves the cocktail with tequila instead of scotch. We recommend both versions.

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Sunday, May 26, 2013

Bluth's frozen bananas

Posted By on Sun, May 26, 2013 at 8:48 AM

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Where once the words of Kitty Sanchez, "say goodbye to these, because it's the last time," rang all too true with us, the story of a wealthy family who lost everything, and the one son who had no choice but to keep them all together, now continues. Although the Tampa Bay area hasn't been graced like some cities with a banana stand, there's no reason why we can't enjoy what has often been the only profitable Bluth product.

Bluth's Frozen Bananas
Makes 6 servings

Ingredients

6 full size (1.55oz) bars of your favorite milk chocolate (I used Hershey’s in this recipe)
6 yellow bananas
2 cups peanuts
4 tablespoons coconut oil
6 Popsicle sticks
1 Ziploc bag
1 sheet of wax paper
1 microwave safe bowl
2 plates for coating bananas
1 healthy appetite for awesome

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Friday, May 24, 2013

Get tanked on tiki with the Zombie

Posted By on Fri, May 24, 2013 at 10:46 AM

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Before you drink up at the Sunset Tiki Party on June 2 at the Post Card Inn, try this classic tiki cocktail recipe at home from Dean Hurst, Director of Spirits at Sidebern's and the President of the Left Coast Bartenders Guild. Originally concocted (legend has it) by Donn Beach at Don the Beachcomber in Hollywood, it's rumored the Zombie was made to help a hung-over customer get to a business meeting.

The Zombie (c. 1956)
Makes one drink

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Friday, March 1, 2013

Chinese celery salad

Posted By on Fri, Mar 1, 2013 at 5:34 PM

Chinese celery salad is a great side dish or topping for soba noodles.
  • Arielle Stevenson
  • Chinese celery salad is a great side dish or topping for soba noodles.
Part Deux

Celery is the Gary Oldman of vegetables — constantly morphing in presentation but consistently doing great things throughout the ages. You can count on celery. Julia Childs always stuffed her Thanksgiving birds with celery leaves. A great tip, if you've never tried it by the way.

Consider the childhood snack made from celery stalks stuffed with peanut butter and topped with raisins. It was playful, simple and healthy.

We find it in stuffing, soup and as a vehicle for ranch dressing at parties. Presented with the challenge of getting creative with the celery from my co-op basket, I made an Asian-inspired cold celery salad.

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What do I do with this celery?

Posted By on Fri, Mar 1, 2013 at 5:11 PM

Garden Party cocktail with celery, cilantro, and grapefruit juice.
Celery is the Gary Oldman of vegetables; constantly morphing in presentation but consistently doing great things through the ages. You can count on celery. Julia Childs always stuffed her Thanksgiving birds with celery leaves. A great tip, if you've never tried it by the way.

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Thursday, September 13, 2012

Spice up your coffee

Posted By on Thu, Sep 13, 2012 at 11:28 AM

On a recent rainy Sunday, a dear friend made the greatest espresso I've ever tasted. She crushed herbs and roots, pressing them into the coffee grinds.

Try different spice combinations for an extra kick in your cup.

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Wednesday, August 22, 2012

Trying the Curious Traveler Shandy

Posted By on Wed, Aug 22, 2012 at 11:11 AM

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  • houseofbeer.com
Originating in Britain about 200 years ago, the shandy is composed of some kind of citrus soda or juice, usually mixed with a pale ale beer. Later, the mixture included lemonade and ginger beer. There are variations, but citrus and beer (even non-alcoholic beer) are typically present. The Beastie Boys' hit track Brass Monkey refers to a drink that is an offshoot of the shandy (arguably) containing orange soda and some sort of liquor.

We got a package in the mail from the House of Beer Company that contained a bottle of its Curious Traveler Shandy, a pint glass, and several fake mustaches. Once the beer was chilled, and fake mustaches applied, I started the official tasting. I should say, I'm not one to spout the greatness of pre-mixed and pre-packaged drinks, but the Curious Traveler is a little different in that it is an ale brewed with lemon peel. There's no pre-mixing here.

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Wednesday, July 18, 2012

Tonic water's secret trick

Posted By on Wed, Jul 18, 2012 at 12:25 PM

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  • foodsnots.com

Ever wanted to make your cupcakes glow under a black light? Of course you did!

The secret behind making your delicate cakes glow like a light saber is a simple bubbly beverage, tonic water. The recipe was posted originally by FoodSnots and practically went viral on Pinterest this morning. Indeed my friends, those tiny bottles in your grandma's garage fridge can make your cupcakes glow like a pacifier at a rave.

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Tuesday, July 3, 2012

Patriotic Pudding Pops

Posted By on Tue, Jul 3, 2012 at 1:17 PM

Patriotic Pudding Pops representing that red, white, and blue.
Why production on pudding pops ever stopped is still a mystery. Luckily pudding pops are exceedingly easy to make. For Independence Day, these vanilla pudding pops include red and blue berries for additional holiday-ish.

Vanilla Instant Pudding
Milk
Fresh blueberries
Fresh strawberries or raspberries
Spiced Rum or Vodka optional but encouraged

Mix pudding following box instructions. Then add berries to the mix. If you want a little kick in your pudding pops, add some spiced rum to the batter. The warm spices, mixed with creamy pudding, and fresh berries is fan-freaking-tastic.

For freezing, a simple popsicle mold is perfect. Don't use the plastic sticks it comes with though, buy a pack of old-fashioned wooden popsicle sticks.

Freeze at least six hours or overnight. To release popsicles from mold, rinse a little warm water over the outside and pops should slide right out. America! Popsicles! Pudding!

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