Spicy ramen w/ soft shell crab @ our new neighborhood ramen shop. (at Ramen Shop)
My own creation of pesto, goat cheese, chicken and broccolini. Yummy date night! @nblonkenfeld (at BUILD Pizzeria)
Jalapeño pepper beer! Malty, spicy and delicious!
Sour beers! You taste amazing because you have the perfect amount of bacteria! #beerfact (at The Trappist Provisions)
Blueberry-lime Rita! Yum. (at The New Easy)
Bulleit Bourbon - Kentucky Mule
I’ve always loved Moscow Mules. For those that are unfamiliar, this is a drink that is traditionally made with vodka and ginger beer with an optional muddle of mint. You usually can find this drink on most menus, however, what you likely will not find — is a Kentucky Mule.
Kentucky Mules are made with bourbon, but I have found that Bulleit Bourbon is a nice medium for non-whiskey drinkers and whiskey lovers. With bourbon becoming more popular in recent months, this concoction is starting to make its mark in some restaurants. However, don’t be shy to ask for a Kentucky Mule (or a Moscow Mule with Bourbon) if you find yourself without this option. I have yet to find a bar or restaurant that will not make it for me.
Its also an extremely easy drink to make at home. With three to four ingredients and the summer months not far ahead, this may become your most popular BBQ drink.
Ingredients:
- Bulleit Bourbon (other bourbon will also work)
- Ginger Beer or Ginger Ale
- Fresh Lime
- Mint (Optional)
Directions:
- Pour 1 1/2 shots of Bulleit Bourbon into a high ball glass or pint glass.
- Tear off a few pieces of mint from the vine. Tear and rub mint leaves then place in glass.
- Pour desired amount of ginger beer or ginger ale (depending on strength of drink.)
- Cut a wedge of lime and squeeze into glass.
- Stir ingredients together.
- Place a sprig of mint or lime wedge on rim.
- Enjoy!
Sculptable Buttercream Frosting
I’ve always wanted to use fondant in my baking. It gives cakes such a professional, clean and almost glamorous look. The problem is that I’m not all together in love with the taste.
cooking-confessions comes up with a sculpting frosting that mimics the use of fondant. This is a definite must try! I suspect that it isn’t an exact replacement of fondant, however it might be fun to create shapes on cookies and cakes with this moldable/sculptable frosting recipe. On a side note: how cute is that gnome? Take a look at the recipe:
Sculptable frosting (not fondant!)
Ingredient:
Full instructions can be found here.
- 1/2 cup unsalted butter, softened to room temperature
- 1 tablespoon heavy cream
- 1/4 teaspoon real vanilla extract
- 3-4 cups confectioner’s sugar
- Food coloring gels
- Sculpting Tools – small rolling pin, small paintbrush, nesting circle and flower shape fondant/small cookie cutters, butter knife, waxed paper, standing mixer with paddle attachment
Taco Tuesday Salmon Soft Tacos
One of my favorite things is wild salmon soft tacos. If you can get wild salmon, or if your able to get your hands on decent farm raised salmon, my tacos are a well spent Taco Tuesday night.
Ingredients:
*Fresh Wild Salmon Steaks - the oiler and oranger the better
*Canned Black Beans
*Ripe Avocado
*Fresh Pico de Gallo Salsa
*Cheddar Cheese
*Corn Tortillas
*Siracha Sauce (optional as this is spicy and not for everyone)
*Sour Cream (optional)
*Olive Oil
*Salt
*Pepper
*Garlic Powder
*Cayenne Pepper or Spicy Taco Seasoning
Directions:
*Preheat the oven to 350 degrees.
*Thoroughly wash the salmon under cold water. ( If there are bones in the cut, be sure to pull them out before baking.)
*Place on a baking sheet or on aluminum foil. Sprinkle salt, pepper and garlic power over both sides of the salmon. Sprinkle a lot of taco season on both sides or a small amount of cayenne pepper (a lot goes a long way).
*Drizzle olive oil over the salmon steaks.
*Place the salmon in the oven (if using aluminum foil, wrap it like a burrito). Allow to bake for 15-20 minutes.
*Place black beans in a pot and cook over low to medium heat.
*Slice avocado and sprinkle with salt.
*Shred cheddar cheese.
*Spray or drizzle and spread olive oil on baking sheet.
*Place tortillas on sheet and place in oven for a few minutes on each side.
*Take out the salmon and place on tortillas. Place a few slices of avocado, cheddar cheese, pico de gallo salsa and drizzle some Siracha over the whole combination.
*Pour a portion of black beans in a small bowl. Dollop some sour cream on the black beans.
*Pour a small amount of black beans into the taco, if desired!
When all finished it should resemble something like this:
Enjoy these tacos with a margarita or a Mexican beer like Dos Equis. Let me know what you think!! I hope you enjoy it!
A blog for my East bay (and possibly other Bay Area) foodie adventures as well as a place for inspirations in cooking and baking.
