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Best Pizza in the USA

Posted on September 30, 2014 by Miriam Zelinsky | 0 Comments

Pizza is one of the most versatile foods and one we all enjoy eating year round. So, in honor of our favorite cheesy food, we're raising our glass to Thrillist this week for their awesome list of the top 33 pizza joints in the country.

I will definitely be adding many of their suggestions to my list of must-dos. I also humbly add Amici's in San Francisco (can't get enough of their red clam pie when I'm in town) and Porta in Asbury Park, New Jersey. What are you favorite pizza places?

Read the article here

Belly Up to the Bar: Bacon Wrapped Potatoes

Posted on September 25, 2014 by Miriam Zelinsky | 0 Comments

Sports bars are notorious for their snacks. There can be nothing more enjoyable than digging into a plate of “appeteasers” surrounded by good friends and good booze. But lately, the standard fare at your typical bar has become pedestrian and tired. No longer are the days when a plate of potato skins can thrill you. The 80s are over and so are mozz sticks, Miller Lites , and mullets. The least they could do is class up the apps. Therefore, I submit for your approval a new take on some classic flavors; all the charm of the spud without the solidified cheddar cheese in a skin. These bacon wrapped potatoes provide a bit of whimsy while satisfying your cravings for BACON and starch. A creamy dill sauce replaces the heavy sour cream for a flavorful finish.

Simple flavors can stand up to a bold brew. Go for something hearty like a stout or if you really want to go nuts, grab a bottle of something bacon flavored. If it’s hard to find something bacon flavored that doesn’t have that artificial taste, instead try Port City Brewing which does a nice porter if that’s your thing.

--M. Perrelli

Bacon Wrapped Potatoes with Dill Sauce 

What You'll Need:

1 lb or so of new potatoes (halved)

9 slices bacon, cut in half crosswise

¼ cup light mayonnaise

½ cup fat-free Greek yogurt

splash of half and half (more for a thinner sauce)

1 tbsp dill weed

½ tsp seasoning salt (Lawry’s)

1 tsp dried parsley

salt and pepper 

 

Directions:

  1. Steam the potatoes in a steamer basket until tender 15-18 minutes. I love my bamboo steamer and use it for all my steaming but use what you have. If you prefer to use the microwave, that is also acceptable for this step.
  2. Heat oven to 425 degrees F.
  3. Let the potatoes cool enough to handle.
  4. Cover a rimmed baking sheet with foil (you won’t want to skip this step).
  5. Wrap the bacon halve around each potato and place on the baking sheet with the seam on the bottom. Bake 18-20 minutes or until the bacon is crisp.
  6. While the potatoes cook, combine the remaining ingredients in a medium bowl and which to combine. Serve with the potatoes.

Belly Up to the Bar: Pizza Dip Recipe and Perfect Beer Pairing

Posted on September 17, 2014 by Miriam Zelinsky | 0 Comments

Football season is here! Break out your favorite jersey and invite over a few of the guys. While we all know you would rather be tailgating in the stadium parking lot, away games can give you a chance to enjoy the comforts of your couch and close-ups of all the action. One recipe that is sure to please is this layered hot Pizza Dip. Who can resist gooey cheese and spicy sausage while your favorite team is racking up the TDs? Anything goes when it comes to dippers so be creative! Crackers, chips, bread are crowd-pleasers but for the carb conscious (pfffft…boo!) go with wide cut vegetables. Think sturdy, this is not a dip for the faint of heart.

When watching the game I don’t want a heavy beer that fills me up fast (it’s not soccer). With Pizza Dip I suggest a Peroni. The flavors of a pizzeria deserve a refreshing Italian beer to wash it all down. Light in color, the taste won’t scare away even your most mainstream beer drinkers.

 

--M. Perrelli 

Pizza Dip

What You'll Need:

1 8-oz block cream cheese

2 cups tomato sauce

dried herbs (use what you like, a few shakes of oregano, basil, Italian seasoning or my favorite, fennel seeds )

1 bunch scallions, chopped

1 small can sliced black olives, drained

8 oz. mozzarella cheese, shredded

1 lb. hot Italian sausage, remove from casings, cooked and crumbled

 

 Directions:

1. Spread cream cheese on the bottom of your casserole dish.

2. Layer subsequent ingredients in order on top of cheese.

3. Bake at 350 degrees for 30 minutes.

Best Burgers in the USA

Posted on September 03, 2014 by Miriam Zelinsky | 0 Comments

(Pictured: Minetta's Black Label Burger) 

Zagat just came out with their list of the best burgers in NYC. We were definitely intrigued.

Here's the list. It's fine but predictable, although it's worth noting that if you've been avoiding it because it's too trendy, Minetta's Black Label Burger does justify the hype. Just make sure to get the marrow if it's being offered when you're there.

A better list, of course, is still Alan Richman's classic lineup from 2006. New York burgers are numbers 2 (Luger), 9 (Burger Joint), and 14 (J.G. Melon). But really, I think we all trust trust Alan Richman enough to travel to Hollywood, Florida, if he says it has the best burger in America.

 

 

Cocktail Recipe du Jour: Boozy Strawberry Basil Lemonade

Posted on August 28, 2014 by Miriam Zelinsky | 0 Comments

Ice cold lemonade is one of my favorite drinks for a hot summer day, so, I decided to use lemonade as a base for this cocktail. I also love fresh strawberries in the summer so I decided to incorporate them as well. I used vodka, but I've tasted this recipe with bourbon and tequila, so feel free to customize the recipe with the liquor of your choice. This recipe is so tasty and refreshing – and guaranteed to sneak up on you after a day of boozing. It's also a great recipe to multiply for a party/bbq!
Cheers!
What You'll Need:
4-6 strawberries
4-6 leaves of fresh basil
3 oz of lemonade (bonus points for fresh squeezed)
Optional: simple syrup or sweetener to taste -- I omit this part since there's sugar in the lemonade already.
2 oz of vodka or liquor of your choice
What To Do:
1) Add the strawberries and basil to a shaker and muddle.
2) Add the liquor and lemonade to the mixture and shake well.
3) Pour the drink over in a glass with ice or strain in a martini glass.
4) Garnish with a strawberry and basil leaf.

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