11 Temmuz 2012 Çarşamba
Guest Blogger: David Brice of Global Holidays - Olympic Fever Grips the UK
10 Temmuz 2012 Salı
The Addictive Qualities of Braunschweiger Spread paired with Ginger Almond Brandy
9 Temmuz 2012 Pazartesi
BIG SCREEN: Men In Black 3 in 3D Revieux (Rated PG-13)
Good things come to those who wait… and we’ve waited a long time for this third installment of the Men In Black franchise!In Men in Black 3, our stylin’ duo, Agent K (Tommy Lee Jones) and Agent J (Will Smith) is once again in a race to save the world. In this case, it’s from a super bad, one-armed alien-guy who’s so nasty that they had to build a high security prison for him, and him alone, on the moon. He breaks out after 40 years, and is ready to exact revenge on the man who put him there. By going back in time to kill K, dude can save his arm and avoid prison. Oh, and this will not only erase K from existence, but also eradicate the awesome shield that’s been protecting the Earth from full-scale alien attack all this time. To save K and Earth, Agent J has to travel back to the 60s to protect the young Agent K.
This premise does two really cool things. The first is revisiting the groovy 60s in Manhattan, and even getting to meet people like Andy Warhol, as portrayed by SNL's Bill Hader. The second is having James Brolin blow our minds with his portrayal of a young Tommy Lee Jones! So. Dead. On.
And how can I forget to mention the divine Ms. Emma Thompson as Agent O, who has taken over for the late Zed (Rip Torn) as head of the agency? Love. Her.
To me, this is an ideal sequel. The chemistry is still there, as is each actor’s distinctive comedic timing and delivery. It still has all the crazy aliens and action and special effects, but it’s also satisfyingly nostalgic, revealing more of the main characters’ backstories. And the 3D was actually cool for once -- seamlessly woven into the movie to enhance it, as opposed to just distract.
While I thoroughly enjoyed the movie, my 6-year-old did not. (Yes, I know it’s PG-13, but many action films are these days, so I slip him in on occasion. Sue me.) He watched the first one with no problem, but for some reason gave this one a thumbs-down, saying it was scary. I don’t know about your kids, but mine enjoys being a bit dramatic from time to time. Never once during the movie did he cover his face or grab my arm – and he certainly didn’t have nightmares or anything that night – yet, he panned it. I’m thinking it had more to do with the fact that they spent a bit more time telling the story than blasting aliens – and I suppose, to a kindergartener, that is pure horror.
Oh, but there’s definitely some cursing, so take that into consideration. Given how much we hear on radio and prime time TV these days, we’ve decided to take the “we don’t say that” disclaimer approach after hearing raw language, rather than put him in a bubble. But, to each his own.
Men in Black 3 is playing now in New Orleans. Visit here to get show times and location.
BIG SCREEN: Darling Companion Revieux (Rated PG-13)
Ever found yourself in a conversation with an adorable child or elderly person who talks in circles, but is so sweet and desperate for attention that you willingly indulge them? Well, that’s sort of how I felt watching Darling Companion.
Diane Keaton and Kevin Kline star as Beth and Joseph, a married couple with a bit of empty nest syndrome. Joseph is an uptight surgeon who has no patience for Beth’s high-strung disposition and emotional outbursts, so he’s especially annoyed when she rescues a dog, which becomes the light of her life. While marrying off their remaining single daughter (Elizabeth Moss) at their vacation home in the mountains, Joseph loses the dog during a walk in the woods. Naturally, this sends Beth into a tailspin, so everyone bands together to form a search party. This group includes Joseph’s crunchy granola sister, Penny (Dianne Wiest), her questionable new boyfriend, Russell (Richard Jenkins), Penny’s son Bryan (Mark Duplass), and a gypsy wedding coordinator named Carmen (Ayelet Zurer), who sends the group on countless wild goose chases, based on her “visions.”
Oh, not that it really matters, but the great Sam Shepard plays a not particularly interesting, bumbling sheriff.
As silly as it seems, this premise actually could’ve been a great vehicle for character development and conflict resolution. People wandering around the woods, contemplating life, being honest, facing challenges, learning through adversity, yada yada yada. And it seemed like it was going somewhere at first. But, alas, much like the gypsy’s visions, and a child's or elderly person’s ramblings, it really went nowhere.
Now I, personally, don’t think of the stellar cast as elderly – they’re actually some of my favorites -- but the script sort of treated them as such. It seems as though they were spoonfed bland, easily digestible roles, then sent off to scuttle about in the woods for a couple of days. It was sort of sweet, in a benign and syrupy way, but there were no… pancakes under all that syrup. Ugh, so who served us this plate of pancake-less syrup? That would be writer/director Lawrence Kasden, of The Big Chill and Raiders of the Lost Ark fame.
Say, what?
I’d like to blame Hollywood’s ageism for this waste of an amazing, albeit “mature” cast, but the fault, in my opinion, sits squarely on Kasden’s shoulders. He’s not only capable of more, but being that he’s a sextagenarian like the cast, you'd think he’d be more motivated to represent his peeps a little better. These people are still way too talented to be happy just to be seen. But I guess in Hollywood, it’s better to be patronized than totally ignored.
Sad.
BIG EASY: Restaurant R’evolution
I can’t begin to express the sheer delight I experience when I receive invitations like this: “Join us for a champagne reception, ribbon cutting, and grand opening celebration for Chef John Folse’s Restaurant R’evolution.”
Who, me? Hobnob with the likes of Mayor Landrieu and Secretary of State Dardenne, not to mention the legendary Chef Folse, the divine Mrs. Leah Chase, and the sublime Irvin Mayfield, whose Jazz Playhouse will serve nibbly things from the R’evolution’s kitchen? Seriously, I thought I'd died and gone to New Orleans heaven. (What other kind is there, right?)
As we sipped lovely bubbly in the lush courtyard of the Royal Sonesta Hotel in the French Quarter, a lineup of distinguished speakers took turns singing the praises of everyone involved in this joint venture between Chefs Folse and Rick Tramonto of Chicago, which offers “reinterpretations of classic Cajun and Creole cuisine.” Following the speeches, they moved on to the cutting of the ribbon. And by “ribbon,” I mean a garland of groceries. Wielding razor-sharp chef’s knives, they sliced and diced their way through peppers, garlic, sausages, and sweet potatoes, signifying the commencement of the mad dash (only a slight exaggeration) to the new facility, conveniently located adjacent to the hotel courtyard, with another entrance on Bienville Street.
The space is divided into multiple distinctive areas: Bar R’Evolution, a sophisticated, lantern-lit bar area with a gray slate floor, lots of dark wood, and gracefully arching backlit curio cabinets; the Storyville Parlor, a lavish center dining room with a grand chandelier and delicate hand-painted murals that depict New Orleans’ seven most distinctive cultural influences; the checkerboard-floored Market Room, so named for its old-world vibe, complete with cypress-topped communal tables and vintage-looking glass coolers, stocked with hanging roasts and such; the semi-private Wine Room, with a view of, you guessed it, the impressive 10,000-bottle wine collection; plus the Bienville Suite and Courtyard Room, which flank the hotel’s courtyard and Bienville Street, respectively.
We were also given a personal tour of the million-dollar custom-built Viking kitchen, which was both fascinating and intimidating. And while such tours may not be conducted so freely during regular operating hours, if you’re willing to shell out a few extra bucks, you can reserve the very secluded private chef's dining room for you and your friends. It comes complete with a private entrance and a bird’s eye view of the kitchen.
So. Stinkin’. Cool.
Okay, so on to the food. Let’s just say, if I still had a gallbladder, it would have punished me violently for indulging in an evening of such gastronomical decadence. There was a station set up to sample a dizzying array of cured meats and cheeses, and another for roasted pork and oysters, but the true delights were served like a tray parade of culinary treats. Everyone descended like locusts every time a server emerged with a fresh tray, so if you weren’t smart enough to station yourself near the kitchen door, well, you just had to suffer the disappointment of grabbing at an empty tray.
Guess where I stayed. And guess why my notes (and pictures) are so sparse. ‘Tis very difficult to balance a wine glass and plate while scribbling on paper or operating a camera, people! So, I focused most of my attention on tray after tray of perfectly seared scallops, velvety foie gras, bright and briny caviar (made from local alligator gar eggs, believe it or not!), impossibly tender sliced tenderloin, tangy goat cheese and beet salad, savory duck ravioli, and my personal favorite of the night – incredibly rich turtle soup (the recipe, dating back to the 1800s, is displayed prominently on a mirrored wall, by the way). Of course, there were also desserts like coffee beignets, Turbodog chocolate cake, and my second favorite of the night – white chocolate bread pudding with a crème brulee topping. Completely unreal.
Oh, there was more, but I seriously can’t recall the rest. Partly because of my poor note-taking, and perhaps, partly because of the free-flowing Chardonnay and Cuvee Blanc. Yes, like I always say: I'm more of an "eatie" than a "foodie." Therefore, I sacrificed journalistic integrity for gluttonous indulgence... and I'd do it again!!
Suffice it to say, the food is outrageous and the ambience is exquisite. Both cuisine and décor are painstakingly loaded with details and nuances that pay homage to our beloved city! Viva la R’evolution!
The restaurant is now officially open (as of June 4), so I highly recommend reserving that table asap. A place this amazing is guaranteed to book up fast!
Restaurant R'evolution
504.553.2277
http://revolutionnola.com
BIG SCREEN: Brave 3D Revieux (Rated PG)
From the second it begins, Brave definitely has a different vibe than most Disney princess movies. It’s beautiful and ethereal, but with a slight… darkness and depth, I guess? It’s hard to pinpoint, but there’s a quality about it that makes it feel more akin to centuries-old European fables than to the Americanized cotton candy fairytales of the last several decades. So, off to a good start.
And then, we meet Merida (Kelly Macdonald). She’s a young Scottish princess whose unruly red hair matches her wild, adventurous spirit. Though she’d rather charge through the forest on her trusty steed and practice extreme archery and execute death-defying rock-climbs, her lovely, graceful, almond-eyed mother, Queen Elinor (Emma Thompson) desperately tries to instill in her daughter a sense of royal duty and decorum. The two stand in stark contrast to one another, and they are constantly butting heads.
When Merida finds out she is to become betrothed against her will, she makes some reckless choices that put her mother and the entire kingdom in peril. There’s no doubt she’s gutsy, but she’ll now have to rely on her heart and her head to right these terrible wrongs.
One of the things I loved most about this movie is that it didn’t lay out a standard good guys vs. bad guys scenario. No evil stepmother, no pristine heroine, no smarmy prince. All the principal characters were more complicated. They had flaws, made mistakes, faced major challenges, and learned valuable lessons. WOW! Just like in real life. What a concept.
I really, really dug Brave, and am hoping it resonates with kids. It’s got magic and humor and awesome characters -- her burly dad (Billy Connolly) and mischievous and mute triplet brothers are pure delight -- and I think Merida might be my favorite Disney princess ever. Mainly because she is the anti-Disney princess. And the fact that my six-year-old son wanted to discuss the moral of the story and the meaning of the metaphors (my words, not his, but still!) proves that a cartoon can actually be mentally stimulating to kids.
There’s a time and place for schmaltz and mindless silliness, but it sure is nice to get treated to a little smarting up instead of dumbing down in a kids' movie every now and then!
BIG SCREEN: Meet the Inspiring Talent Behind Louisiana's "Beasts of the Southern Wild"
I honestly believe that non-natives to South Louisiana provide some of the best perspectives on the unusual, unwieldy, slightly unsettling vibe of this region. And it helps when those non-natives are sort of kooky, creative types with keen powers of observation, and a genuine affection for this place.
The makers of Beasts of the Southern Wild, an independent film that’s been winning film festival awards and getting lots of great industry buzz, took on the rather daunting task of trying to convey the strange and remarkable undercurrent of energy that truly separates this region from the rest of the country, with pretty impressive results. Just as the movie's co-writer, Lucy Alibar suggests, “It’s cinematic, completely visual, and sensory. It does everything that only a movie can do.”
Shot in Terrebonne Parish using local, first-time actors, it’s the story of a young girl named Hushpuppy who lives in a remote, fictional swamp community at the very tip of Louisiana, called The Bathtub. Her mother has long since abandoned her, and her alcoholic, ailing father (Dwight Henry, owner of the Buttermilk Drop Bakery and Café in Mid-City, New Orleans) uses a tough-love approach in preparing his daughter for his death and an impending storm, which is threatening to decimate their home.
At first glance, theirs is a filthy, harsh, bizarre existence, but as the story progresses, with the help of Hushpuppy’s insightful and colorful narration, and a rather unconventional filmmaking style, we begin to appreciate the amazing outlook that the lifestyle and culture has afforded this little girl. It combines mythological elements (prehistoric cave paintings that come to life) with ecological considerations (the destruction of Louisiana’s wetlands, thanks to disruptive levees) and existential ponderings (Hushpuppy often contemplates the unraveling of the fabric of the universe). The outcome is a very primal, yet sort of high-concept representation of the region. Does that sound obtuse and pretentious? Sorry, it’s a multi-layered film that’s a bit hard to describe!
Luckily, I got the chance to speak with the filmmaker, his co-writer, and the star of the movie just before the New Orleans premiere. Each add some much-needed humanity to my clumsy attempt at a synopsis.
After a little prodding, Quvenzhané Wallis, the spunky eight-year-old from Houma, Louisiana, who plays Hushpuppy, sheepishly admits that like any normal kid, she’d rather be spending time with her Yorkshire Terrier and family at home. But she politely responds to a question about the grueling post-production marketing campaign (which has included press junkets and trips down the red carpet in Cannes, L.A., and now New Orleans) by happily chirping, “I want to be positive, it’s all been great and beautiful!”
When I first met Quvenzhané, known as “Nazie” to friends and family, she had casually plopped herself in the director’s lap, and remained there while we chatted. This may sound a little sketchy on paper, but it was actually quite sweet, as Behn Zeitlin is a youthful, moppy-haired 29-year-old who seems more like her big brother than the boss who made her traipse around the swamps for seven weeks.
On the subject of filming the movie, she says, while grinning and hugging Behn’s neck, “It was not boring with this director! And I liked all the animals, except the pig. He was big and fat,” she admits, seemingly struggling to stop herself from holding her nose, as though indicating a possible pork-based hygiene issue would be rude. “And I’m used to the swamp, but I’m not used to the mosquitoes – all the mosquitoes! We don’t have mosquitoes like that in Houma!”
Mosquitos weren’t the only challenges they faced during filming. Guess what oil well in the Gulf of Mexico exploded during day-one of production! Considering the storyline of the movie, I wondered what effect the timing of the BP oil spill disaster would have on the production.
“It definitely felt like life imitating art. It was eery,” Behn explains. “We didn’t want to make a political movie or anything that was about the science of (Hurricane Katrina) or a call to action, but more of an emotional experience of living through an environmental catastrophe.”
And there it was. Right on cue.
Benh has been friends with his co-writer, the aforementioned Lucy Alibar, since they were 13 years old, so their decision to collaborate was an easy one. For this project, they decided to combine elements of Lucy’s imaginative, Southern gothic play, Juicy and Delicious, which is based on her own struggle to come to terms with her father’s declining health, with Behn’s short film, Glory at Sea, which is about a mysterious man who gets people to build a boat using Hurricane Katrina wreckage to rescue loved ones lost at sea. To gain a little insight during the writing process, they moved into a Terrebonne Parish fishing village to observe the language and the general vibe of the locals.
Lucy is a sunny, thoughtful young woman who uses her whole body to speak. When describing her experience in Louisiana, she gets a distant look in her eyes and seems to channel the tides, making wide, fluid motions with her arms. “I had never been to Louisiana before, but it felt like home,“ she admits. Then, she sums up the locals’ style of communication thusly, “They give you the whole world when you ask a simple question.”
Behn conveys a similarly esoteric, feel-don’t-think approach when describing the production. “We cast as we wrote, and we kind of let actors rewrite their roles. We tried to let places and people that are in the film breathe and speak for themselves, and not bring in preconceived notions. We were just trying to… stay back and not force any ideas.”
In speaking with both Benh and Lucy, you can’t help but recognize the heartfelt fondness they feel for this region. Benh has made New Orleans’ Bywater neighborhood his permanent home, while Lucy admits that she’s never felt like a true New Yorker, and she wants to move to New Orleans, as well. I wondered how two writers from New York could connect so quickly and deeply with South Louisiana, then I discovered, they both have roots in the South. Behn’s mom is from South Carolina, while Lucy is originally from South Georgia.
Ah, therein lies the basis for the connection. South Louisiana is like the foreign-born cousin to the Deep South. It’s definitely its own country, but with some decidedly familial Southern threads.
As unique and somewhat odd as it is, Beasts of the Southern Wild probably won’t be everyone’s cup of tea, but those who get it, will really appreciate the affection with which this film was made. It taps into and conveys the indescribably energy that locals are born with, and so many of us transplants are so excited to discover.
Beasts of the Southern Wild opens at The Theatres at Canal Place and Prytania Theater on July 4.
8 Temmuz 2012 Pazar
Be Seduced, Vegas Style...
As one of the most fun and exciting cities in the world, Las Vegas offers the chance to fulfill your dreams, no matter what they are. It's so easy to stay and play without a care in the world.And when it comes to seduction, no one does it better than Vegas. There are showgirls, go-go dancers, bachelorette and bachelors, and yes, there's even romance.
So let Vegas seduce you this summer! ARIA Resort & Casino Las Vegas is proud to offer their Summer of Seduction Package...including two nights in a Deluxe King Room, VIP Passes to the Liquid Pool Lounge, 2-for-1 cocktail vouchers, and a $50 ARIA breakfast credit. Rates start at just $345 (Monday to Wednesday arrivals) and $480 (Thursday to Saturday arrivals) which also includes VIP Passes HAZE Nightclub.
Before you go, be sure to check out the Cultural Side of Las Vegas! For more information or to make your reservation, visit ARIA Resort & Casino Las Vegas.
Image: ARIA Resort & Casino Las Vegas
Cayman Island Wedding Bells & Seashells
I just love this slogan for Cayman Islands Tourism, don't you? Wedding Bells & Seashells, how awesome and yet, how true!If you've never been before (and even if you have!), the Cayman Islands are a beautiful way to introduce yourself to the quintessential Caribbean experience - swaying palms, powdery white sand beaches, azure waters and of course, tropical drinks with those cute brightly colored umbrellas.
Consisting of three islands - Grand Cayman, Little Cayman & Cayman Brac - the Cayman Islands are a safe and friendly tropical destination where you can experience a combination of new foods, culture, arts, music and seemingly endless water sports. You can easily choose a new activity every day, or simply slow down and enjoy local island time.
Whether you envision an intimate barefoot beach wedding or an extravagant affair with friends and family, the Cayman Islands can easily provide all that and more. There's even a cool online tool to help Find Your Wedding Style, read Real Wedding Stories, and an amazing inspiring Photo Gallery with pics of floral arrangements, bridal parties and more!
Cayman Islands Fast Facts:
- Size: 102 square miles
- Population: 55,000 for the three islands combined
- Capital City: George Town, Grand Cayman
- Language: English
- Currency: Cayman Islands Dollar (USD $1 = approximately 0.87 KYD)
- Average Temperatures: 77-85° F
- only 1 hour flight away from Miami, 3 hours away from New York
- Valid passports are required
- Same day marriages are possible; a non-resident marriage license is $250
For more information, visit Cayman Islands Tourism.
Image: Cayman Islands Tourism
Ten Islands You've Got to See!
Do you have a tropical island screensaver? Many of us do as we imagine ourselves on those pristine white sand beaches with azure water lapping at our toes as we sip a rum concoction that's strong enough to knock out even the most devout pirate. Okay, maybe that part is only when I'm at work ;)In reality, our friends over at TripAdvisor have compiled a list of Ten Islands that are a Must-See. So let's take a look at the paradise that awaits us...
Ten Islands You've Got to See: - Anguilla, Caribbean
- Sri Lanka
- Bali, Indonesia
- Galapagos Islands, Ecuador
- Ischia, Italy
- Madagascar
- Santorini, Greece
- Maui, Hawaii
- Easter Island, Chile
- Ko Phi Phi, Thailand
Images: Anguilla Tourism & Maui Tourism
New Orleans 2012 Essence Music Festival
Hailed as "the entertainment and cultural event of the year," the New Orleans 2012 Essence Music Festival offers an amazing line-up of performers during this year's event, July 6 to 8.The three-day celebration will take place at the Mercedes-Benz Superdome, home to the New Orleans Saints and the Tulane Green Wave. Divided amongst several stages featuring newcomers and superstars alike, here's a quick sampling of the headlining acts appearing on the 2012 Essence Music Festival Main Stage:
- D'Angelo
- Trey Songz
- The Pointer Sisters
- Mary J. Blige
- Aretha Franklin
- Fantasia
Presented by Coca Cola and other major sponsors, these great performers are only part of the New Orleans Essence Music Festival. The FREE Essence Empowerment Experience takes place at the Ernest N. Morial Convention Center and features exciting speakers including:
- Steve Harvey
- Vanessa & Helen Williams
- Fredricka Whitfield
- DB Woodside
- Soledad O'Brien
- Michael Baisden
- Dr. Steve Perry
- Reverend Al Sharpton
The mission of Essence magazine is to "inspire Black women of all shades and shapes to lead bold, fulfilling lives. We encourage their passions and dreams and celebrate their community. As a trusted friend, we reflect their best selves and motivate them to live without limits."
To grab your last minute tickets or for more information, visit New Orleans 2012 Essence Music Festival and New Orleans Online.
Images: New Orleans 2012 Music Festival
Great Rates at the Wyndham Grand Orlando
If you're planning a summer vacation to Walt Disney World Resort in Orlando, FL, you may want to consider staying at the Mediterranean-style Wyndham Grand Orlando Resort at Bonnet Creek.This brand new resort property spans 500-acres and is surrounded by Walt Disney World on three sides - this convenient location means you and your family will arrive at the attractions of your choice in no time.
When your day at Walt Disney World is done, the fun is only just beginning at the Wyndham Grand Orlando Resort at Bonnet Creek! You can dine at your choice of 5 restaurants, indulge yourself at the spa, workout at the fitness center, play a round of golf at the Waldorf Astoria Golf Course, or of course, do nothing at all - the choice is yours. For the children, there's a Kids Club with three activity centers plus a swimming pool with cabanas.
The Wyndham Grand Orlando Resort at Bonnet Creek currently has Special Offers including:
- Stay One Night & Save 10%
- Couples Bed & Breakfast Package
- Stay Two Nights & Save 20%
- Family Breakfast Package
- Couples Getaway including massage, champagne, chocolate & breakfast!
- Florida & Georgia Special Rate Program, from $105 per night
- Stay Three Nights & Save 30%
7 Temmuz 2012 Cumartesi
Three Winter Cocktails, Two Warm, One Frosty, To Get You Out of the Rut You’re Probably In
Orange, tarragon, and vanilla: these are the flavors at the fore of the cachaça-based
O Sonho de Paulo.
Now is the winter of our discontentOkay. We can’t attribute this entire quotation to Shakespeare; but our amendment to the opening of “Richard III” suggests that when the winter doldrums have gotten you down, some fine tippling of superb drinks can bring the warmth of summer back into your life. We hear you say this winter hasn’t been such a bad one. That may be true for our neck of the woods, but as our planet shifts meteorologically into uncharted territory on a global level, we can feel safe and secure knowing that at least a well-crafted cocktail can calm our nerves.
Made glorious summer by these extraordinary cocktails.
So we’ll celebrate this strangeness of wintertime with three somewhat-strange cocktails, one from our hands, one from from a newish Williamsburg, Brooklyn, establishment that knows how to craft a supremely sippable wintertime drink (and some small plates of deliciousness to accompany it), and the third from a posh Midtown Manhattan restaurant mixologist.
Our first cocktail is one we came up with a few years back. We have no idea why we didn’t publish it sooner since we turn to it every time we crave some fresh-squeezed orange juice, which usually happens every winter. The cachaça in it makes it a little exotic, along with the tarragon-infused vodka, but we think that once you take the time to make this drink, you’ll keep all of its ingredients on your home bar shelf, or cabinet, or sideboard—wherever it is you allow your spirits to rest. It all comes down to the flavor. Imagine a creamsicle, but for adults only. The burnished sweetness of the cachaça and the anise flavors of tarragon mitigate the all-out vanilla yumminess of the Licor 43. An orange wheel touches your lips every time you sip and keeps the crushed ice in your glass. We call it O Sonho de Paulo, Portuguese for Paul’s Dream.
O Sonho de Paulo
(created by Cocktail Buzz)
Ingredients
1 1/2 ounces cachaça
1/2 ounces tarragon-infused vodka*
1 ounce Licor 43 (or other vanilla liqueur)
1 ounce orange juice, orange wheel, as garnish
Method
Shake in ice for 15 seconds. Strain into double-rocks glass or goblet filled with crushed ice. Garnish with thin orange wheel.
* Tarragon-Infused Vodka
2 cups vodka
12 tarragon sprigs
In an airtight container, add 12 tarragon sprigs for every 2 cups of vodka. Let infuse for at least three days and up to five days (the longer you wait, the stronger the anise-grassy flavor), shaking the container at least once a day. Strain into another airtight container and label.
❤ ❤ ❤
Where we drank and dined at Betto. A small plate concept restaurant and bar, Betto graces the hipster streets of Williamsburg, Brooklyn, with satisfying food and cocktails.
Last week we spent a night noshing on small plates and sipping well-crafted cocktails at Betto in Williamsburg with our lovely friends Tony, Jim, and Brooke. It was Tony’s birthday, and we had originally tried to get in to Fette Sau, but, lucky for us, it was overcrowded with what seemed like a Brooklyn geek pork-lovers convention mixed with some hotspot-seeking out-of-neighborhooders who caught the whiff of this popular BBQ joint. But enough of that. Let’s focus on Betto. Even though we feel that the small plates concept of dining has peeked and is now slouching towards back-lash territory, Betto seems to defy all odds and offers creative, seasonal fare, but with specials that are dinner-plate sized as well. Case in point: the pork shop slathered in a sage butter. What made chef Jason Denton’s chop so special was its level of doneness (slightly pink), and its saltiness (a little above average, to coax out the porky, sagy goodness). From the small, tapas-style plates we munched on, the roasted acorn squash with pepitas and the pillowy meatballs reigned supreme. We also could have eaten a whole bowl of the spaghetti with tomato (we had this dish separate from the meatballs for our non-mammal-eating friend), very al dente, bursting with umami savoriness.
Paul’s drink piqued everyone’s curiosity because of its ingredients and temperature: The Westburns cocktail boasted strangely both Breuckelen gin (a one-of-a-kind gin that’s a cross between a malty genever and a botanical traditional-style gin, made right here in one of the creative hubs of the universe) and Four Roses Bourbon (one of our favorites, especially the Single Barrel). But what made it unique was the hot water added once all the other ingredients (sweet vermouth, sugar, muddled orange slice and maraschino cherry) were mixed together. Imagine an old-fashioned toddy. It was love at first sip. Matt Carr, the man behind the stick who helped create this exquisite concoction, was kind enough to write out the recipe for us. Now you can enjoy it too.
The Westburns
(created by Matt Carr and Brittany Rogers, Betto)
Ingredients
1 ounce Four Roses bourbon
1 ounce Breuckelen gin (or another genever gin)
1/2 ounce Carpano Antica sweet vermouth
2 dashes Angostura bitters
2 dashes Regan’s Orange Bitters #6
1 raw sugar cube
1 orange slice
1 maraschino cherry
5 ounces hot water
Method
In a double-rocks glass, add the fruit, sugar cube, and bitters. Muddle. Add the booze and hot water. Stir and serve.
❤ ❤ ❤
Feel a little chill? Then make one of these Latin Lavas, hot-buttered rum at it very best. The secret: Santa Teresa 1796 aged rum.
We both recently attended another fabulous Hanna Lee Communications cocktail-and-food event at Michael’s New York, where mixologist Michael Flannery came up with the perfect hot-buttered rum drink he dubbed the Latin Lava. Made with the divine Santa Teresa 1796, from Venezuela’s oldest rum producer, this brew was considered a favorite by the cocktail cognoscenti there to support the brand, taste chef Kyung Up Lim’s take on Korean street food (yummy!!!), and see Hanna Lee tango. It was quite a spectacle. In fact, a night to remember.
The Latin Lava
(created by Michael Flannery, Michael’s New York)
Ingredients
1 1/2 ounces Santa Teresa 1796 rum
1/2 ounce Marie Brizzard anisette liqueur
1 pat housemade compound butter*
4 ounces hot cider
cinnamon stick, as garnish
Method
Add hot cider to melt a pat of butter in an Irish coffee mug. Once the butter is melted, add rum and anisette liqueur. Serve with cinnamon stick.
* We’re not sure what additions were a part of the compound butter, but warming holiday spices, such as cinnamon, seemed to be included. Check out what’s in your spice rack, and if it sounds like it would go with hot cider, then go ahead and mix it in with your butter.
O Sonho de Paulo photo by Steve Schul © Steve Schul, Cocktail Buzz; Betto photo by Noah Fecks; Latin Lava photo coutsey Hanna Lee Communications
Celebrate National Absinthe Day with The Green Fairy
The Green Fairy gambols through the butterfly forest in this vintage absinthe poster.
March 5 is National Absinthe Day. You have twenty-four hours in which to worship at the altar of The Green Fairy, as it has been commonly referred to in literature because of its hue and high alcohol content (you’d see fairies too if you drank enough).
Absinthe can be a conundrum for the uninitiated. “It’s so strong and licorice tasting, how can I possibly like it?” Absinthe derives its strong, somewhat medicinal flavor from all the botanicals and seeds stirred into the distillate, such as anise, fennel, and the controversial wormwood. Wormwood (Artemesia absinthium) is a bitter, menthol-tasting plant that secretes oil containing thujone, a regulated compound and the source of the controversy. In the past, people believed that thujone in high quantities could induce hallucinations; however, the actual amount of thujone present in absinthe is so small as to induce nothing more than eye-rolling from inveterate absinthe drinkers who know that it’s the high alcohol contact that’s more apt to induce visions of the la fée verte. So if you sip some absinthe straight from the bottle, you’ll notice immediately the bitter woodsy floweriness of the wormwood that gives absinthe its unique vegetal flavor. It should not taste anything like mouthwash. If it does, you’ve got yourself a bottle of crap. You should also know that not all absinthe is green. Take for instance Lucid. Its pale straw color is barely perceptible in the dim light of a smoky bar, but its taste is unmistakably “absinthean.”
“Let me be mad . . .The most traditional way to take your absinthe is with sugar and cold water in a process called louching. Ice water from an urn is slowly allowed to drip through a controllable spigot onto a sugar-cube held by a fancy-looking miniature spade with holes. This is an absinthe spoon and it is positioned over a glass containing your favorite absinthe. When the water drips and slowly dissolves the sugar cube, the absinthe will become milky and diluted by the cold water and the sugar, turning it into a highly enjoyable sipper.
mad with the madness
of Absinthe, the wildest, most
luxurious madness in the world.”
— Marie Corelli, early-20th-century British fantasy novelist
The louche (pronounced loosh), or the milky green opalescence, is the center of Lee Harlem’s absinthe poster.
Absinthe also mixes well with many spirits, and a bottle can last you a seeming eternity since many recipes only call for a dash or two of this liquor. We’ve shared absinthe cocktails with you in the past, some with just a touch, to add a bright anise flavor, others with a heavy dose that pack a wallop. Regardless of how you like to imbibe the Green Fairy, here are collected posts containing absinthe. You can search for the word absinthe once you click the link to find the recipes. Absinthe cocktails and more. Also note that you can substitute absinthe for Herbsaint and Pastis in these recipes. Bottoms up!
Hot and Cold Irish Whiskey Drink Recipes for St. Patrick’s Day, After Hours
Celebrating St. Patrick’s Day doesn’t always have to begin at the crack of dawn. An Irish Coffee may be the perfect way to end a meal with family and friends.
The Tale of Rosie and Her Dad’s Irish Coffee
It’s not often we imbibe postprandial drinks — we usually limit ourselves to one when we’re cocktailing it at home, so that always means pre-dinner — but last night was special because our neighbor, the fabulously talented Burlesque performer Rosie 151, stopped by our test kitchen to help us whip up some Irish Coffees just in time for St. Patrick’s Day. Rosie shared with us her Dad’s family recipe, and lovingly limned each step as Paul went through the motions of replicating Dad’s most revered concoction.
A side note about Irish Coffee: It was most likely invented in the 40’s by one Joe Sheridan, a chef in County Limerick who added some Irish whiskey to a group of Americans’ coffees when their flight was delayed. Not a bad way to spend those hours. We suppose that after years of perfection of this caffeinated potable, Irish Coffee eventually had to make its way stateside by someone who loved it so. This happened to be Stanton Delaplane, a travel writer who worked for the San Francisco Chronicle. On a fall evening in 1952, he brought his remembrance of the recipe to the men at the Buena Vista Cafe, and after hours of trial and tribulation, and falling all over each other in sheer energized inebriation, the Irish Coffee became an American staple.
By nature it’s a contradictory drink: On the one hand, sipping the rich dark coffee is like being injected with a shot of adrenalin; on the other hand, the spiky presence of Irish whiskey makes you feel like you’re being laced with a potent soporific. But that’s what’s so fun about this drink. You get a nice boost of energy before being tamed into submission by the distilled effects of Irish liquor. Sometimes after a hard day’s work, it’s nice to straddle between the worlds of Morpheus and Mercury.
So as Paul dutifully boiled water, whipped cream, and poured spirits, and Rosie cooed instructions, both their beaus arrived for some lusty mugsful accompanied by some light cookies. As the last dollops of cream started to reveal milky legs dripping down the coffee-whiskey mixture, we couldn’t help but raise a toast to Rosie’s dad, offering a most-deserved “thank you.” Artistry must run through the family.
Dad’s Irish Coffee
(recipe courtesy of Terry Grillo)
Ingredients
2 ounces Irish whiskey
6 ounces fresh-brewed coffee, strong
3 dollops fresh whipped cream, gloppy, not stiff
2 tablespoons, plus 1 teaspoon superfine sugar, separated (you can use regular sugar as well)
nutmeg (preferably freshly ground)
Tools and Sundries Needed
1 pint cream (we prefer heavy)
dark-roast coffee beans
kettle
large mixing bowl
electric beater, standing mixer, or strong arms
tempered-glass mugs (to see the effect of the whipped cream melting into the brew)
Method
Make sure you adjust the recipe according to the number of Irish coffees you’re making. Boil a kettle full of water (make sure you have at least 15 ounces for every Irish coffee you are making). Fill tempered-glass mugs. With the remaining water, brew your favorite unflavored coffee, such as French Roast.
Meanwhile, make whipped cream: Fill a large mixing bowl with an entire pint of cream, plus 2 tablespoons of superfine sugar. Whip until the cream is gloppy, not stiff. To test, a spoonful of whipped cream will gently plop off when tipped (not remain stuck to the spoon).
Empty the mugs and add remaining teaspoon of sugar, followed by Irish whiskey, then coffee. Stir. Top with an inch-thick layer of whipped cream. Garnish with nutmeg, to taste.
Variations
If you’re more of a traditionalist, you can substitute brown sugar for the superfine sugar added to the mug. Or, instead of adding the sugar altogether, add a half ounce of Irish Mist.
Why Stop at Dad’s Irish Coffee When There’s More To Be Drunk
And speaking of Irish Mist, that honey-and-heather laced whiskey liqueur from Dublin, we offer you another after-dinner libation. A variation on the classic Rusty Nail (which unites scotch whisky and Drambuie), the Irish Nail flaunts Irish whiskey’s natural attraction to Irish Mist, creating a smooth, honey-sweet drink that is the perfect nightcap. You may want to have one after a round of Dad’s Irish Coffees. Don’t forget to nibble on some shortbread while you do. They go so well together. Slà inte. (That’s Irish-Gaelic for “Cheers.”)
Use all your senses as you bring the golden glow of an Irish Nail to your lips.
Irish Nail
(created by Cocktail Buzz)
Ingredients
1 1/2 ounces Irish whiskey
1/2 ounce Irish Mist (use less depending on how sweet you like your drink)
3 ice cubes
Method
Stir in ice for 15 seconds. Add ice cubes to rocks glass. Strain into glass.
photos © Cocktail Buzz
Pomegranates Make Easter Cocktailing a Joy: PAMA Nog
This light and fruity nog, made with three pomegranate expressions, will make your Easter celebrations an affair to remember. And because of its low-alcohol content, you can have two (or three).
Pomegranates ten years ago were exotic to most Westerners, especially to us East Coasters. Sure, we’d seen those burnished red orbs piled up in a produce-section crate at the grocery store, their crown-shaped nipples beckoning us to get a little closer, but by sheer ignorance we shuttered our eyes to their beauty. We just didn’t know what to do with them except make a mess with the arils, those pip-like seeds coated with the sweet juice that gives the pomegranate its distinct enchanting flavor.
The arils, pips, or seeds of the pomegranate (call them what you will) are the paragons of contrast: sweet and soft on the outside, hard and slightly bitter on the inside. Nibbling them can become an addiction.
Mythologically, the pomegranate, which originated in Iran, has bewitched many a soul, the most famous being Persephone, the Goddess of the Underworld in Greek tales. Poor Persephone. Abducted by Hades, god of the Underworld, she was forced to take a seat by his throne whilst he lorded over the dead. Her mom, Demeter, Goddess of the Harvest, was thrown into a deep depression, so deep, as a result, winter enveloped all with its bitter chill. All vegetation shriveled up, and nothing new grew. Well, this didn’t sit well with Zeus, king of the Gods, so he ordered Hades to return Persephone to terra firma so that the shrubs and trees and flowers could once again bloom. But Hades, being devilish and cunning, tricked Persephone into eating six pomegranate seeds, so that she would be forced to stay—you see, the Fates had decreed that anyone who imbibed anything while they were roaming the dark and gloomy caverns of the Underworld were doomed to live eternity there. Six seeds were hardly enough to merit eternal damnation, so it was decided that six months a year would suffice. And during those six months, Demeter’s mourning chills the Earth, forcing the greenery into early retirement.
How dreary. And you thought pomegranates were life-affirming because of all the hullabaloo about its antioxidant properties.
But after six months of bitterness and cold, hope springs eternal. Yes, spring, the season of renewal and life, returns with the release of Persephone from Hades’s corpsy clutches. And what better symbol to promote this renewal than the egg. Going way back in Teutonic Mythology, the egg symbolized, you guessed it, renewal. Ä’ostre, the Goddess of spring, represented by the egg and the rabbit (yes, the bunny represents fecundity, so we get the Easter Bunny from her too), lent her name to the holiday. So eggs and Easter somehow become intertwined forever, as lovers united in a common vision of resurrection. Easter + eggs. The two words fit so well together, we can’t imagine an Easter without them. And after a gloomy winter, the more decorated these eggs are, the better.
Which brings us to the drink. We’ll call it PAMA Nog (we get nothing promoting the brand, it just sounds good). Look at the photo: It’s like a wee present, dappled in little jeweled seeds, life’s beginnings. These little ruby eggs of sweet and bitter, floating atop a cloud of pomegranate–blueberry juice laced with a hearty dose of PAMA pomegranate-flavored liqueur, when we bite into you and take a sip of your smooth and creamy essence, we become one with all mythologies that hand down their circle-of-life fables to the generations; we are cradled by their stories. (It’s that good.)
So what we’re trying to say is Steve’s drink, PAMA Nog, is a celebration of this life-cycle, and what better holiday than Easter to fete the renewal of life. In Christianity, Jesus rises from the dead after a nasty run-in with the Roman authorities, and it is on Easter that Christians commemorate this event — much like the Ancient Greeks would pay homage to Persephone, and the Northern Europeans would honor Ä’ostre — in song, dance, parades, dramas, and special holidays.
We just chose to add some liquor to our medium. But you will find the whole egg in there — yolk and white separated at first, then reunited in bibulous bliss. Mmm. Happy Lip-Smacking Easter.
PAMA Nog
(created by Steve Schul, Cocktail Buzz)
Serves 2.
Ingredients
2 ounces PAMA Pomegranate Liqueur
1 egg, divided (yolk and white separated)
5 teaspoons sugar, divided (4/1)
1/2 cup skim milk
1/4 cup pomegranate–blueberry juice (or just pomegranate juice)
nutmeg, freshly ground
pomegranate seeds, as garnish
Method
In a bowl, beat the egg yolk and 4 teaspoons of sugar with a mixer until it lightens in color and sugar is dissolved. Add PAMA Pomegranate Liqueur, milk, pomegranate-blueberry juice, and stir to combine.
Place the egg white and the 1 additional teaspoon of sugar in a bowl and beat with mixer until soft peaks form. Whisk the egg whites into the mixture. Chill. Whisk before serving. Divide between two glasses and garnish with pomegranate seeds and freshly ground nutmeg. Enjoy.
The Incredible Versatile Egg Will Make Your Cocktail Party Guests Coo with Delight
The beauty and splendor of a deviled quail egg, topped with caviar. Lean closer to it. You can almost hear it begging for a cocktail accompaniment.
Behold the egg. Touch it. Is it cold? Or have you let it sit out on the counter for a spell? Rub your finger along its surface. Smooth and hard. Now crack it open and apply your wizardry. Dexterity is important here. Best to not waste one bit of the precious viscous albumin. Hungry? Why not transform it into an omelet, thin and buttery, filled with your favorite mouthwatering bites. Add some meltable savory cheese to bind the egg to the filling. Or perhaps you are thirsty? Shake an egg up in your cocktail and you’ve made yourself a Flip. Just want the whites? No problem. You’ve just made a Fizz. Take a sip. So silky. Anyway you use it, the egg will add richness and texture to your creation.
And speaking of creation . . . . In our last post, we discussed food as symbols, and one we touched on briefly was the egg as a symbol of fertility and springtime renewal, although we eat them year-round, thanks to the modern market. When we visit the grocery store, we see these eggs huddled in their cartons, with labels touting that they’re parents were “organically fed,” “without hormones,” and “cage free,” but if you stop to think about these little eggs as you’re checking them for nicks and cracks, you realize that they are a super-important part of our diet. For Paul, they just may well be his desert-island protein; for Steve, well, Steve came to them a little later in life, won over by Paul’s love and admiration for them. Sure, he crafted elaborately decadent cakes and confections with these elliptically shaped beauties, but they never were the center of attention. Until now.
One egg dish we can agree on is a platter of deviled eggs. How charmingly common, yet deviled eggs are now on the menus of fancy restaurants around the country. This simple preparation has become unmistakably retro chic. Especially accompanied by a cocktail. Why not Champagne? Champagne and eggs make a great team. But since we like to make food for cocktail parties, we took the traditional deviled egg and made it bite-sized using quail eggs. Quail eggs are perfect, and are easily available at many Asian or specialty markets. And not to worry, they taste just like chicken eggs. But what makes a deviled egg is the creamy mayonnaisy topping, and our combination of herbs and spices mixed in, topped with red caviar (a double whammy of eggs!), makes for a tasty, well-balanced hors d’oeuvre that will disappear off the plate before you know it. Just make sure you’ve made enough for your guests, and keep those cocktails flowing.
We recommend buying extra quail eggs since they are delicate, and you may end up with a few broken before you get home from the market. If you are not a fan of caviar, try a few nonpareil capers to top your deviled quail eggs. These tiny briny bites will add a nice piquancy to your eggs, almost the same way that roe would.Deviled Quail Eggs
(created by Cocktail Buzz)
Ingredients
10 quail eggs (1 carton)
1 tablespoon sour cream
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon minced scallions, white part only
1/2 teaspoon dill
1/8 teaspoon salt
hot paprika
small red caviar, such as flying fish roe (you can substitute nonpareil capers)
Method
Wash quail eggs in warm water. Drain and place eggs in small pot. Add water so that it covers eggs. Boil. When water begins to boil, remove from heat and cover for 7 minutes. In the meantime, prepare an ice-water bath. After 7 minutes, transfer eggs to bath. Let cool. Drain. Peel eggs carefully. Slice eggs in half lengthwise with one downward slice (do not slice back and forth as this will tear eggs).
Now, drop the hardened yolks in a small bowl. Add sour cream, mayonnaise, and mustard, and mash with a fork until smooth. Add minced scallions, salt, and dill. Mix thoroughly. Fill a small plastic sandwich baggie with the yolk mixture and squeeze into one corner of the bag. Twisting the baggie at the opened end will help you. With scissors, cut a small hole in corner of baggie. Make sure you have a good grip on the baggie that will allow you to pipe the yolk mixture through the hole. Gently squeeze from the top of the mixture, and the filling will begin to pipe out. Fill each egg half.
Sprinkle with hot paprika to taste. Dollop with a small spoonful of red caviar. Serve. The deviled quail eggs may be made a day in advance, but add caviar just before serving.
Makes 20 eggs, or serves 7.
Tips and Tricks
Locating the air pocket under the shell at the base of the egg will make peeling the egg so much easier. Just tamp the base of the egg on a hard surface and start peeling under gently running water.
Serve your deviled quail eggs halfway through your cocktail party. Pass the tray from guest to guest. Tell them that you just retrieved them from the fridge. That way, they’ll know it hasn’t been sitting out for a spell.
Cocktails To Serve with Deviled Quail Eggs
We created a special Champagne cocktail for our friend, the actress Julie White, to be paired with deviled quail eggs. This brazen sky-blue drink, dubbed the Bird Nest, looks adorable in a small Champagne coupe. Other cocktails, such as the Martini, Violet Sparkler, La Violeta, Srirachacha, and the French 75, would feel equally at home alongside these mini bites.
The Bird Nest, made blue by blue curaçao, is a charming Champagne Cocktail spiked with a little tequila.More Egg CocktailsAnd if you’re up for some cocktails that benefit texturally from egg whites, the Ramos Gin Fizz just might be the hombre you were looking for. Perfect for a brunch affair. Or perhaps some PAMA Nog, which we introduced to you in our last post, may be served to a group of thirsty guests hankering for something frothy and fruit-tastic. Having dessert? The Maltese, with its coffee, cinnamon, and vanilla flavors, will light up any end to a meal. We know, it’s so hard to choose.
Bottoms up!
photos © Steve Schul, Cocktail Buzz
5 Temmuz 2012 Perşembe
Gussy Up Zucchini with This Easy Spring-Through-Summer Cocktail Party Recipe
 |
| Silken firm tofu is the secret ingredient in these vegetarian hors d’oeuvres. |
We’d like to tell you that we transformed this limp courgette into something magical, but alas, we did not. It ended up in the garbage. We haaaate throwing away food. As penance, we decided to buy more of these green, mildly flavored squashes with the sole purpose of creating a cocktail party hors d’oeuvre so good, we would never ever allow another zucchini to transmogrify in the crisper.
And that we did. Our goal was to create something relatively healthy, keeping it 100% vegetarian. The warm weather teased us with the prospects of an early summer, so we had summer on the brain when concocting this recipe. Rifling through the fridge, we came across a box of firm silken tofu and various cheeses, and some leftover basil and mint we had used for another dish. Steve’s culinary lightbulb went off and he said, “Let’s grill the zucchini and make a stuffing.” Bingo. Grilling really is the best way to prepare zucchini if your main goal is to accentuate the squash’s inherently subtle flavors. (Next time you want to create a side dish to burgers, just slather some olive oil onto 1/8-inch thick slices (sliced the long way) of zucchini and grill both sides over low heat, flipping only when subtle grill marks have formed. Add some salt and pepper. Devour.)
 |
| The Gin Stevie Cocktail |
The pairing was blissful. Perfect, really. The way the watermelon in the drink intermingled with the Romano and provolone cheeses in the zucchini bites reminded us why we do this. Who can resist a really good cocktail–party food pairing? And as the weather continues to get warmer, you can serve these zucchini bites al fresco, with perhaps a Tom Collins, a French 75, a Brandy Old-Fashioned, or a Langdon’s Folly, made with pomegranate juice, or even a Clear, a vodka–gin combo fizzy drink with elder flower liqueur and subtle hints of ginger and celery. Enjoy zucchini as you’re meant to enjoy it. Grilled, full of flavor, and with a cocktail companion.
 |
| Grilling your zucchini will create dozens of new, bold flavors |
(created by Cocktail Buzz)
Ingredients
3 small zucchini (about 6 inches long and 1–1/2 inches thick)3/4 package silken firm tofu (9–10 ounces)
1/8 cup grated pecorino Romano
1/4 cup grated provolone
1 tablespoon extra virgin olive oil
1/4 teaspoon ground black pepper
1/4–1/2 teaspoon salt
3/4 teaspoon garlic powder
juice of half lemon (reserve other half for drizzling)
1/4 cup pine nuts
small handful basil leaves (18 large leaves)
sugar (optional)
tiny mint leaves (optional)
Method
Heat grill over medium heat. Wash zucchini and set aside. Meanwhile, toast pine nuts on medium-low heat in a saute or fry pan until fragrant and slightly browned. Mix with remainder of ingredients (except sugar and mint leaves, if using) in a food processor until completely incorporated, but not overly smooth. You want to see bits of basil leaf in the stuffing. If you are mixing by hand, make sure to chop the basil leaves and pine nuts into small pieces first.
Cut zucchini into 1/3-inch thick pieces. Hollow out center with a tablespoon, leaving flesh on the bottom so the mixture will sit in it without going all the way through. Place pieces on grill, hollowed side down, and grill for 5 to 7 minutes, until grill marks form. Sprinkle bottoms with sugar if you are using (this creates a more blistered look and gives the zucchini a slightly more caramelized flavor and texture). Flip the pieces and grill for another 5 to 7 minutes.
Remove from heat when grill marks have formed and the zucchini flesh and the outer green skin has softened. Add dollops of the stuffing to each piece. Top with a squeeze of lemon juice and a tiny mint leaf (if using).
Variations
- The stuffing can also be served with raw zucchini, thinly sliced.
- Feel free to use yellow zucchini, also known as summer squash.
 |
| Craving a Tom Collins to accompany your stuffed grilled zucchini bites? |