Tasteful Living

Exclusiv Vodka contest kicks off Super Bowl party plans for Giants’ fans

Super Bowl Sunday is rapidly approaching and Giants’ fans are planning festive parties for giant gatherings to snack and cheer their team on to a big win. And, having a little libation during the game always takes the edge off the intensity of competition.

In celebrating this momentous event, Exclusiv Vodka is holding The Big Game Cocktail Contest in search of the most fun and festive football-inspired cocktail. Contestants (who must be 21 or over) are asked to create a cocktail using their wildest imagination – perhaps a blue Giant-tini cocktail or Giants blue Jello Shots. Here are a few recipe ideas to stir up from the National Cocktails Examiner.

The winner of the contest will receive a prize package featuring Exclusiv Vodka's Rosé Moscato wine, every flavor of vodka - raspberry, orange and the original - and hip fleece jackets! The winner can use the prize package’s contents for his/her Super Bowl party.

Participants can enter by clicking "like" on Exclusiv Vodka's Facebook page and then post their recipe (with or without photo) on the page, along with a comment about Exclusiv Vodka's taste and/or comparison to other vodkas. The deadline for entering is February 7, 2012.  Contestants must be 21 or over and must develop a cocktail using Exclusiv Vodka that celebrates their favorite football team – the Giants, of course.  The most creative and fun cocktail will be chosen the next day and the winner will be contacted through Facebook about receiving the prize pack featuring every flavor of Exclusiv Vodka's vodka, Exclusiv Vodka's Rosé Moscato wine, and the fleece jackets. All of the contest entrants must have a valid address in New York, New Jersey, Connecticut, Florida, Georgia, or South Carolina.

This month, The Beverage Tasting Institute rated Exclusiv Vodka from Moldova “excellent” awarding the distinct Vodka a 91-point rating in the International Review of Spirits on Tastings.com, the website of The Beverage Tasting Institute. 

For information about where to purchase Exclusiv Vodka in your area, jump here.

For the latest food and restaurant news and seasonal recipes, visit me at Shore Region Restaurant Examiner and Shore Region Food Examiner.

 

Super Bowl XLV is a food fest for fans

 

 

            Pizza ~ perfect party food for Super Bowl XLV festivities ~ Chicken Pesto Pizza (with lots of Wisconsin sharp Cheddar Cheese)

Super Bowl Food Fight Staged by NASFT’s foodspring.com
Specialty Food Scores for Big Game

Super Bowl Sunday is a national snack fest and specialty food makers are big players this year with new twists on snack chips, salsas and dips.

As the Green Bay Packers prepare to face off against the Pittsburgh Steelers this Sunday in Dallas, the National Association for the Specialty Food Trade’s (NASFT) foodspring.com, the website for specialty food enthusiasts, ups the ante by delving into each team’s food credibility and declares a winner of its first annual foodspring Super Bowl Food-Off. The idea is to help fans enjoy the game even more by learning the food history of each team.

To declare a winner, foodspring editors weighed the culinary history of each team and its city, and factored in the food marketing might of key players. So who do you think clinched the title? Clink on the Packers vs. Steelers link below.

Fun facts in the Food-Off:

• The Packers were named for a meatpacking company after one of its employees, Earl “Curly” Lambeau co-founded the team.
• Pennsylvaniahas a $5.1 billion snack food industry.
• Green Bay’s microbrews include Pizza Beer.
• Locavore appeal: Pittsburgh has 12 farmers markets versus Green Bay’s five.

Discover the winner here: Packers vs. Steelers
News about this event was released by NASFT

Other super Super Bowl foods:

Beer & Bratwurst are a Lambeau Field staple

 

 

 

 

 

Beer-battered Chicken Fingers are finger-licking good during the game

 

 

 

  Photo courtesy of Tyson Foods

 

 

 Beer-battered Chicken Fingers (Approximate prep and cooking time - 30 min.)

2 cups of flour sifted
1 cup cornstarch sifted with the flour
1 tsp. ground cayenne pepper
4 oz. French Dijon mustard
1 tsp. cayenne pepper, ground
One bottle of good ale or beer
2 cups finely crumbled potato or tortilla chips
8 pieces chicken tenders, or two boned chicken breasts, cut into strips
Vegetable and peanut oils blended, deep enough in frying pan to barely cover chicken

Directions:
In a large mixing bowl combine the flour, cayenne pepper and cornstarch, then add the beer, making certain to maintain the consistency of a paste while incorporating the liquid. Blend in the mustard. Dredge each chicken tender in the batter until completely coated, then roll in the pretzel crumbs until covered. Heat the oil in a large, deep pan and deep-fry the tenders until golden brown. Drain and serve immediately with your favorite salsa or dipping sauce as an appetizer.

Enjoy this article? Visit me at Shore Region Food Examiner,  Shore Region Restaurant Examiner  and Shore Region Interior Design Examiner.

 

 

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NovelTeas High Tea is a welcome respite from holiday shopping

Browsing around the salon and shop NovelTeas, Authors, Aromas, Gifts you will discover novel and unique gifts. Settle down on a comfy banquette and enjoy an authentic English High Tea while gazing over the wide array of handcrafted and original gift items. High Tea began this weekend and will be served on Saturdays and Sundays from 3 to 5 p.m. The High Tea includes one half pot of tea, clotted cream and a selection of finger sandwiches, scones, pastries, fruits and sweets at $12 per person.

Enjoy the beauty of an inverted Christmas tree ladened with gorgeous, colorful, hand-blown glass ornaments from Poland created by artist, Christopher Radko®. Each year, he has a collection of ornaments specifically designed to benefit Charity Awareness, “gifts that give back,” where proceeds are designated to certain charitable causes. NovelTeas has the Courageous Cringle ornament, $49, to benefit Autism.

In addition to the English High Tea on Saturdays and Sundays, NovelTeas serves light lunches, soups, salads and sandwiches, and novel sweets and treats Tuesday through Friday from 9:30 a.m. to 7:30 p.m.

NovelTeas has exciting holiday events to offer as well: Sunday, December 5, Sylvia’s Chocolates and Gift Baskets will be available for sale from 12 noon to 5 p.m.
Monday, December 6, 7 p.m. NovelTeas becomes the Chanukah Café. Join Rabbi Laibel Shapiro, from Chabad of the Shore in Long Branch, and "Discover the Mystical Meaning of Chanukah." Guests may bring their menorah to be blessed. Hot latkes and light kosher fare will be served.
Saturday, December 11, 7 p.m. – A Christmas Carol will be portrayed in a Radio Show Performance, as in the old days before television. Please bring an unwrapped toy to be donated to "Middletown Helps Its Own" for families in need.
Thursday, December 16, 6:30-8:30 p.m. - "One Community, One Book" - In conjunction with the Two River performance of Charlotte's Web, Two River Theater founder, Bob Rechnitz will be reading select essays by EB White.
NovelTeas is located at 78 Bridge Avenue, Red Bank, New Jersey.

"Perfect Pairings" ~ Mirassou Winery's creates new online cookbook as it partners with the LPGA

It was fun in the Sun Room media event at the Seaview-Dolce Resort when David Mirassou of Mirassou Winery announced the winery's three-year partnership with the Ladies Professional Golf Association, which has designated Mirassou as the Official Wine of the LPGA.

To celebrate the winery's partnership with the LPGA, Mirassou created a "Perfect Pairings" online cookbook, featuring recipes and Mirassou wine pairings perfect for wine and golf aficionados, or anyone looking for a perfect pairing of food and wine.

Some recipes developed by renowned chefs for the "Perfect Pairings" cookbook are:

Flatbread Pizza with Fresh Tomato Salad paired with Mirassou California Pinot Grigio

Ingredients:

1 lb. pizza dough

flour

2/3 cup sun-dried tomato spread

12 oz. fresh mozzarella, thinly sliced

2 cups small red and yellow grape tomatoes, halved

2 Tbsp. extra virgin olive oil

1 Tbsp. fresh lemon juice

1 clove garlic, minced

1/2 cup shipped fresh basil

Directions:

1. Preheat oven to 450 degrees and line two baking sheets with parchment paper
2. Divide dough into two equal portions and roll each into a fairly thin oval on lightly floured boards (about 10 x 14 inches)
3. Place on prepared baking sheets and spread a thin layer of sun-dried tomato paste onto each
4. Top with cheese; then bake for 8 to 10 minute or until crust is golden brown
5. While pizza bakes, toss tomatoes, oil, lemon juice and garlic in a medium bowl
6. Spoon onto cooked pizzas and cut into squares; sprinkle with basil

Makes 8 main dishes or 12 appetizer servings.
Serve with a lightly chilled Mirassou California Pinot Grigio

Mirassou Steak Salad paired with Mirassou California Cabernet Sauvignon

Ingredients:

Dressing

1/2 cup rinsed and drained canned white beans (from 15-oz can - reserve remaining beans)

1/4 cup white balsamic vinegar

3 Tbsp. extra virgin olive oil

1/4 tsp. salt

1 clove garlic

Freshly ground pepper to taste

Steak Salad

Ingredients

8 oz. grilling steak, seasoned with salt and pepper or Cabernet Marinade*

8 oz. mixed baby greens

1/2 cup each: quartered and thinly sliced red onion and shaved fresh fennel

1 cup baked croutons

1/2 cup crumbled Gorgonzola cheese

Directions:

1. Place all dressing ingredients in a blender or food processor; puree until smooth
2. Chill until ready to serve
3. Grill steak for about 5 minutes on each side; let cool slightly
4. Place greens, steak, onion and fennel in a large bowl and toss with half the dressing
5. Arrange on four salad plates and top with croutons, cheese and remaining white beans
6. Drizzle with remaining dressing

* For Cabernet Marinade: combine 1/2 cup Mirassou Cabernet Sauvignon, 1 Tbsp. Dijon mustard, 1/2 tsp. salt, 1/2 tsp. coarse black pepper and 2 cloves garlic minced in a resealable bag.

Serves 4 as a side dish.

Two perfect dishes with two savory wines for a sensational summer dinner. Bon Appetit!

Mirassou has been a sponsor of individual LPGA events for several years and an active supporter of women's golf-related activities. The family winemakers believe, "there is a natural pairing between the enjoyments of a round of golf in the sun with good friends, and savoring a glass of wine."

March Madness and Easter Musings

YES! The Wisconsin Badgers are the best in the Big Ten, having won the Championship game yesterday against Illinois. Now we are on to the Final Four Frenzy and NCAA basketball will occupy any free moments I have ~ I love college basketball and Wisconsin is in contention for the final four for sure.
That cheerleading note being rah-rahed, I will go on to my musings and many days past due notations. Since the Easter bunny is about to hop into our homes bringing lots of colorful eggs and candies, let’s look at where most of us like to sit ~ the dinner table, kitchen counter or a cozy cookery nook.
Usually, for our table, it is all about a fresh Swedish ham roasted and basted in vodka and laced with juniper berries and nutmeg ~ it is so unbelievably succulent, even the pig would enjoy it!
This year, my photographer son, slow with sports shoots right now, is serving at a wonderful upscale restaurant in Red Bank, NJ, called Gaetano's, so we will be doing an early brunch. (I will write about Gaetano's later.) I grappled with what to serve, especially since my daughter is bringing her beau, whom I have yet to meet and to whom (I am sure) she has touted my culinary attributes. And, he loves to cook ~ quite well, I understand ~ so Mom can not fall on her ‘foodie’ face. Keeping it simple, since my son will have to go to work and we will only have a two-hour window, I have decided to prepare my famous breakfast soufflé from a cookbook source I know not since I adopted it many, many years ago. All I have to reference it is that it’s the recipe of Carolyn Moses from Vidalia, GA., described by the author as one of the best cooks he/she knew.
Here is my adaptation for an Easter Breakfast Soufflé:
Sauce:
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups milk
1 cup grated sharp Cheddar cheese
¼ cup chopped scallions
½ tsp. salt
Egg Layer:
3 Tbsp. butter
12 eggs, well beaten
Options:
12 oz. crisply cook bacon crumbled, 6 slices of Canadian bacon diced OR for this recipe 6 thick slices of baked ham diced
Sauce: Melt butter and whisk in flour. Slowly add milk and heat until slightly thickened. Add cheese, onion and salt.
Soft scramble eggs in butter ~ and I emphasize soft.
Assemblage: Place chopped ham in bottom of 2-qt. casserole. Top with scrambled eggs and place mushrooms on top of eggs. Pour cheese sauce over mixture and top with buttered crumbs. Sprinkle with paprika. Bake at 350 degrees for 30 minutes, slightly longer if casserole has been chilled (you can make this 2 days ahead and chill)
Options: For a heartier dish, add some sausage, e.g. kielbasa or spicy Italian to the diced ham.
Serves 6-8

Tomorrow, I will give you another idea for an easy alternative. It is Bon Appètit time!

Memories of my homeland

It's a frigid Playoff Sunday and I am anxiously awaiting my Green Bay Packers to hopefully knock the socks off the Giants. Of course, my son is here watching the games because he knows one of his favorite cold weather dinners will be our football fare tonight.
It is one of my favs too ~ my special turkey meatloaf spiced with whatever happens to pop into my culinary cranium at the moment, accompanied with twice baked potatoes and a very buttery, garlicky French baguette, complemented with a lovely dry Napa Valley Cabernet. A perfect meal to savor while watching the Packers defy sub-zero temperatures as they challenge the Giants.
You see, I grew up on the Packers as my Dad was a season ticket holder, even though we lived in Milwaukee. He went through college on a football scholarship with the nickname, "Cannonball" and a nose that was broken three times, so he looked a bit like Rocky. He loved football and the Packers ~ Vince Lombardi was a household name. And, thank goodness, the embarassing Cheeseheads hadn't been born yet. I cringe everytime I see them on the tube.
Not only did I grow up on the Packers, but an insightful knowledge of beef, good marbling and what make steaks so succulent. My father's company made Harvestore silos ~ those huge cobalt blue silos that dot the farmlands across the country. It was well known that the lining of those silos made the perfect storage for the very best mix of silage that cattle ate, hence producing the incredibly beautiful marbled beef, in particular, from Dad's favorite, the Black Angus.
As I await the Packer-Giants game today, cooking up a hearty warm dinner, memories of Wisconsin, my home, and my family fill me with the fondest memories. And, while I don't eat much beef anymore ~ when I do, it is with a very distinguished palate for the very best filet or tornedo cooked to medium rare perfection and, of course, Steak au Poive and a great thick, juicy burger. And to have my son here to share these moments is very special, although I wish my daugher were here, too. She was my father's "little princess." When my children were little and we visited my parents in Florida, on Sunday nights we always went to their country club for dinner and dancing. Dad, who loved to dance and wore a size 13 shoe, would put my daughter's little feet on his wingtips and whisk her around the dance floor while she beamed and giggled with joy.
All cherished memories from long ago.
It's half time of the Patriots-Chargers game and time for me to start cooking. The tiny lights of my Fraser fir have just come on sending a warm glow throughout my condo ~ and, no, I still haven't the heart to dismantle it ~ maybe, next weekend!
Enjoy the moment, raise a glass to health, happiness and fond memories ~ and Go Packers!