Political Cocktails - The Perfect Drinks for Election Night

>> Wednesday, October 29, 2008

Well it's that time of the week I enjoy the most, the weekend (or almost). As I'm sure most of you know this Tuesday is a BIG DAY, it's election day of course. Since I'm sure people will be talking about politics all this weekend anyways, what better way to speak your political beliefs than through a couple of cocktails :) This past week, I received some recipes for two martinis that are sure to please no matter who you're voting for!

The first is the McCain-tini


  • 4 Fresh Cherries, muddled

  • 1½ oz. Zodiac Vodka

  • ½ oz. Pomegranate Juice

  • 1 oz. Fresh Sour Mix

Muddle Cherries in shaker. Combine remaining ingredients in shaker with ice. vigorously and strain loosely into martini glass. Um, YUM!

Now for the Obama-tini


  • 8 Fresh Blueberries, Muddled

  • 1½ oz. Zodiac Vodka

  • ½ oz. Blue Curacao

  • ½ oz. Fresh Sour Mix

Muddle blueberries in shaker. Combine remaining ingredients in shaker with ice. Shake vigorously and strain loosely into martini glass. Garnish and serve.

Think of all you'll say with a martini :)

Don't forget to talk to me about fall!!


Red Wine Mustard Vinaigrette

This was another part of my wonderful 4 course dinner that Leah made me the other night.

Packed with flavor, this vinaigrette could make me eat any salad. Toss with some gorgonzola or bleu cheese crumbles and you're done!

Ingredients (this will fill a salad dressing bottle)

  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 chopped shallot
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1/2 the juice of a lemon
  • 1 tbsp dijon mustard
  • pepper to taste


First, mix everything together except the olive oil.

Once mixed together, while constantly whisking, start slowly adding in the olive oil.

Once the mixture starts taking the olive oil (you will see distinct lines running through the mixture, not balls of olive oil on the sides and top) you can start adding in the olive oil a little faster.

However, if you add in the olive oil too fast, the mixture wont take the olive oil and you will break the dressing. Leah has informed me that this dressing is technically called an emulsion. Basically its when you mix two things that dont go together, you force them to combine.

I took pictures of my pretty salad and the finished dressing, but unfortunately I forgot my camera today so check back tomorrow.


Top Posts

>> Tuesday, October 28, 2008

For those of you new readers joining us I thought I would re-post the top posts that most readers are coming to the Frugal Foodies for...

  1. Bulgogi Recipe - A great easy recipe, and a wonderful introduction to Korean Food

  2. Sweet Tea Vodka - A great product, while you can mix with two sisters sweet tea (it might be overkill, but I like my stuff SWEET) this is also great with water and a lemon
  3. Pipa Restuarant - By far one of my favorite places in the city, read up for your next visit or if you live in New York go tonight!
  4. Nikko's Charlotte - One of my favorite places to go when I visit Charlotte. Great sushi and atmosphere
  5. Purple Moon Cheese - this cabernet soaked cheddar is sure to become a favorite


Zucchini and Asparagus Crudi

I know you read that title and thought "I don't know about this..." Let me tell you something. I DO. I know that this is amazing and that's because I ate it last night, at my home, which I am now referring to as "The Restaurant," because the meals I ate eat there surpass restaurant quality.

Anyways, Leah made me this delightful salad or crudi.

It's as simple as it is delicious.

Ingredients (for 2-4 servings)

  • 1 large zucchini

  • 1 bundle of asparagus

  • 1 lemon

  • Shredded Parmesan

  • Olive Oil

  • Salt

  • Pepper

Directions (total time: 20 minutes)

To get your zucchini in that fancy shape couldn't be easier. Simply take a peeler and start shaving off layers and layers of zucchini. Once you've peeled the desired amount of zucchini move on to the asparagus.

Break off the ends of the asparagus. Do this by grabbing the asparagus at the middle and end and bending so the pressure causes it to break. Then run your knife down the middle of the asparagus splitting it.

Place the zucchini and asparagus in a bowl and toss lightly with some olive oil (shouldn't take a lot). Then squeeze half a lemon (to get the most juice, roll the lemon first, then when squeezing hold the lemon upright so no seeds get in the mixture) and add some Parmesan.

Plate your delicious salad and top off with some more Parmesan!

This dish could not be healthier and I've never understood the appeal of being a vegetarian but after that meal, I can understand why.


Talk to me about Fall

>> Monday, October 27, 2008

I know it may not feel like Fall everywhere, but in New York it most definitely is!!

So what I want to know is what are your favorite things to make/do in the Fall? Anything that you will only eat during September, October, November? What are your favorite recipes?

My favorite fall treat has been Leah's Pumpkin Fluff.

So leave a comment with your favorite recipe/story/craft/whatever and whoever writes the best one will get to be featured in a post!!


BLT Burger

>> Friday, October 24, 2008

I had the pleasure of venturing to another BLT location, this past Wednesday for my birthday. I wanted to go someplace a little low key, but still a bit more upscale (an oxymoron I know.) As you remember a while back I wrote about BLT Prime and talked of its ambiance and delicious bread puffs. This experience was just as wonderful, but on a different scale.

BLT Burger is in my neighborhood and I pass it often. It's unpretentious and just as inviting as any other little shop that lines the lower part of 6th avenue. Once you walk in you feel as if you been transported to a little diner, with a bar to the right and booths and tables to the back.

We are seated promptly and begin to look at the menu, and after only 2 minutes of looking, I know exactly what I want (Lex, who was kind enough to take me to dinner, got the same thing.) We ordered typical burger joint food, with an upscale culinary twist:

  • American Kobe Burger - American Wagyu

  • Vidalia Onion Rings

We both got our burgers medium rare, mine with monteray jack cheese, bacon, mayo (which I dont really even like, but I felt the need), ketchup, mustard and red onion, and Lex's with the whole sheband, tomato, onion, lettuce, pickles, mayo, ketchup, mustard, bacon, and american cheese.

From the moment that burger hit my lips, it slowly melted away until the final bite. Cooked to perfect with the ultimate balance of fat and meat. The onion rings, were perfectly breaded and fried, a little hot at first, but once we could calm down and let them cool down, they were perfect. Uh, utter perfection.

Finished off with a pumpkin beer, it was the perfect birthday dinner.

Thanks to everyone for the best birthday week ever!!


A Salt and Battery

>> Tuesday, October 14, 2008

I knew this was going to be good when I realized I was the only person in this tiny Greenwich Village shop that didn't have an English accent. Listen, I'm not trying to say that good Fish and Chips are hard to find, I'm saying that excellent Fish and Chips is beyond a rarity in the realm of fried food, but yet A Salt and Battery gets its right.

Jef and I first heard about this place from an episode of Throwdown with Bobby Flay, and knew it must have been amazing since they dominated Bobby.

When you first walk into the shop the first thing you'll probably notice is how tiny the space is, then you see the menu on the wall and probably hear the hiss of delicious fish and chips (don't you dare call them fries!) being dropped into hot oil.

The menu is genius in it's simplicity, you chose a type of fish (I believe there are 6) and either the small or large portion. Do you want chips? Duh. A large to be precise. Then you wait 10 minutes and before you know it, the food can't hit your lips fast enough.

The fish is tender and flaky with a crust that is crispy but light, and not overly greasy (I don't know how they do it!) with the perfect tarter sauce and the chips. Oh the chips. They are freshly cut with perfect thickness and that combo of crunchy and mushy that I LOVE.

While having national fame, this place keeps true to its roots, providing authentic fish and chips to Americans who love fried food for a reasonable price. Most fish filets are between 5.75- 6.25 and chips are 3.75 - 5.25.

A Salt and Battery
112 Greenwich Ave
New York, NY 10011
(212) 691-2713


Calling All Foodies

>> Wednesday, October 8, 2008

So here's a question -- I am wondering if anyone has ever tried one of these recipes?

If you have please email me and tell me what you think...I'm interested to see how it turned out, what you would change, etc.

New posts will be coming tomorrow and for the rest of the week. Hopefully some good dining will happen this weekend!


Good Restuarant

>> Tuesday, October 7, 2008

Just like the name says, this place is. I guess when it comes to Manhattan most names for restaurants have already been picked. I like that this restaurant went for a title that truly says what they're all about -- good food.

Not great, not outstanding, just good, and overall I would have to agree. I ventured to this West Village eatery on a Sunday afternoon looking for a nice, homecooked brunch and that's exactly what I got:

  • 2 buttermilk biscuits

  • 1 bowl of jalapeno grits

  • 1 side of homemade sausage

The biscuits we fluffy and buttery, the grits were light and spicy (just the way I like it), and the sausage was homemade and filled with different texture and herbs, some of the finest I've had, and with three links there was definitely enough to share (too bad I was alone...)

Sitting by myself at the bar I had a great vantage point of being able to check out everyone in the restaurant and on the street. I read my book and ate in peace. Basically the perfect Sunday brunch in New York City.

Good Restaurant
89 Greenwich Ave
New York, NY 10014
(212) 691-8080


Post Coming Soon

>> Monday, October 6, 2008

My real job has gotten in the way of everything the Frugal Foodie is about -- cooking and eating.

Not to worry there will be a new post this afternoon!!

Thanks for continuing to read! I'm getting my act together I promise.



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