I don't if anyone is as intrigued as Jef and I, but we want to know where the next Top Chef is going to be!
Thoughts anyone??? I've got a couple, but I will keep them to myself; I want to hear what my dear foodies have to say :)
Ok there has been some problems with the comments and I am fully aware of this and am working to fix it, I promise!
Until then, if you wish to make a comment here are the following steps to take:
1) Write your comment
2) Select the account under which you would like to have represented (for most this will be google)
3) Post comment
4) Type in the word in the box
5) Ok this is where a lot of people have trouble -- if the word DOES NOT APPEAR, hit finish, then try to post again and for whatever reason that seems to work and the word will appear.
Big post tomorrow that will require some feedback so just wanted to make sure everyone was on the same page when it comes to commenting!!
So in the biggest fat kid move I have made in a while, Jef and I drove an hour north of Charlotte this weekend to a little place called Lexington for some of their famous Barbeque.
As you may recall, on Monday I told you about an episode of No Reservations focusing on classic New York eateries that are slowly vanishing off the radar...well I watched it...
Well there you have it, 40 minutes of TV wrapped up in a neat little bow. Since I haven't eaten at any of these places I can't suggest them, but as soon as I do, I promise I'll let you know!
Simliar, but different...
Whoever voted for Fabio last week, was clearly wrong (that's ok, he was on my team).
So this week I really want to know -- Who do you think will be the next Top Chef????
Don't forget to watch Wednesday February 25 at 10 EST on Bravo.
If you haven't read Tom Colichhio's Blog I highly suggest it! It offers lots of unique insights into the eipsodes: http://www.bravotv.com/top-chef/blogs/tom-colicchio
I am so excited to check out this episode of No Reservations tonight. Since I am still a new New Yorker/Manhanttanite (I guess a year and half is still new right?) I can't wait to see which restaurants I must eat at before they "disappear".
Did anyone catch the episode from last week? Philippine cuisine looks interesting, but in a good way. I never really thought about how it was kind of left out of the whole "Asian food" scene...
Anyways, I would definitely suggest checking out the Disappearing Manhattan episode tonight at 10 EST on the Travel channel!
Someone from Zodiac Vodka sent me this recipe and it sounds incredible!! Definitely appropiate for Friday or really any day of the week when you need a drink.
1½ oz. Zodiac Vodka
¾ oz. Pomegranate Schnapps
1 oz. Sweet & Sour
1 oz. Apple Juice
1 oz. Pineapple Juice
1 oz. Sierra Mist
Directions
Couldn't be easier -- Mix Zodiac vodka, pomegranate schnapps, sweet & sour, apple juice and pineapple juice then simply top with a splash of Sierra Mist.
Hello delicious!
Happy Friday and have a good weekend!!!
There are so many variations of a red wine vinaigrette, its hard to have a favorite. However, this recipe has quickly moved up in my ranks. It's a small recipe so its perfect for one or two salads and if you like what you taste -- make more.
It's a variation on this recipe I wrote about a while ago.
Ingredients:
Directions:
Combine red wine vinegar, sugar, salt, oregano, shallot and just a touch of honey and whisk together in a bowl. Once that combination is mixed together well slllllllooowwwwwwwwly stream in some EVOO, I would say about 2-3 tablespoons worth, and whisk away.
It's really that easy, the only hard part is trying to hold the bottle of EVOO and whisk at the same time, but you'll manage.
Now if you wondering "why honey?" Good news. I'll tell you. I've made this dressing more times than I can count and I love it, but sometimes the red wine is just too bitter for me. So I find that adding the honey cuts out that bite a bit.
If you like your dressings a little less sweet and a little more, garlic-y (sure, why not), instead of shallow chop up a clove of garlic.
This is great on any salad!
So today I spent a good part of the day updating the Frugal Foodies Facebook page and hopefully there will be a lot more to come. If you haven't become a fan I think you should...immediately. Like right now.
So I am going to try out something new here on the Frugal Foodies…every Monday I am going to be writing about the upcoming episode of "No Reservations" which airs on the Travel Channel and features one of my favorite celebrity chefs (although I am sure he would hate me calling him that) Anthony Bourdain.
For those of you that are not familiar with the show, Anthony (or Tony rather), travels around from place to place submerging himself in local culture and cuisine. His no-nonsense attitude makes for an opinionated fair sure to entertain anyone slightly interesting in traveling or food.
This week he travels to the Philippines and form the preview (seen below) it looks like it's going to be a good one!
So for the third course I was thinking that nothing says “Be My Valentine” than a nice thick, big hunk of meat (rib-eye that is). This is a great marinade courtsey of the “real Frugal Foodie” Jef. Like the butternut squash raviolis this can be made ahead of time and needs to marinate about 24 hours before you intend to cook (ok not really 24 hours, but the longer the better, I would minimum of 2 hours).
It’s so easy, only 5 ingredients (including the steak) and I promise, you and your valentine will both love it.
Ingredients:
Directions:
Basically all you want to do is combine equal parts soy sauce, sake and orange juice and pour over steaks (generally for two steaks I would do a ¼ cup of each, which seems like a lot but whatever). You can do this in a large plastic bag or Tupperware.
Then toss in about a tablespoon of minced garlic and let that mixture soak on the steaks for 24 hours. Be sure to flip several times in between.
Then once the 24 hours are up, I say fire up the grill or grill pan and cook till desire temperature. I think any steak above medium is a crime, but cook it however you like.
If you aren’t sure how to long to cook you steak, click here for a chart that will explain everything.
Now as for sides, I think something simple that can be done while the steaks are cooking is best; something like Rosemary Roasted Potatoes.
The potatoes take about 30 minutes start to end so plan out your timing accordingly.
Listen, if your valentine wasn’t in love with you after the first course, they DEFINITELY will be after this. This recipe can be made ahead of time and stored in the fridge (if same day) or even frozen for up to a month or so.
Ingredients:
Directions:
Ok, I am not going to lie, this is pretty intense and there are a lot of steps, but again you can make this ahead of time so its fine, and it’s delicious, therefore totally worth it.
First things first, preheat the oven to 400 degrees. While that is preheating chop your butternut squash into 1 inch cubes. 15-20 cubes will be perfect (there are more in my picture because I am making double).
Toss those some extra virgin olive oil and heavily salt and pepper and leave in the oven for 22-25 minutes. Be sure to check about 15 minutes in and shake the pan. Once the squash is fork-tender set aside and let cool.
While that is cooking, start chopping your garlic and shallots. A course chop will be fine, since they will be going in a food processor. Next, turn skillet on medium heat and skillet drizzle EVOO (enough to coat the pan). Toss in garlic and shallots. Let them cook down for about five minutes then set aside.
Ok, so once everything is cooked and cooled. Toss the spices (cinnamon and nutmeg), ricotta,
squash, shallots and garlic mixed into a food processor (a blender would work, but you will have to push down the mixture a lot). Blend until everything is smooth.
Next take a spoon full of the filling and place in the center of your wonton wrapper. Brush the sides of the wonton with water or egg wash (I have done it both ways and they both work fine) and place another wonton wrapper on top and press firmly on the edges keeping the filling in the center.
Once you’ve made all the raviolis (I think four per person will work, unless your date is really hungry) simply drop into a boiling water (be sure to add salt!) and wait till raviolis float to the surface, 2-3 minutes. If you are making these ahead of time, line parchment paper on a tray and lay ravioli flat cover and put in the fridge until you need them (same day only). Make sure they don’t touch or they will stick together.
Ok, so this might make more than you and your date want. Again, this is ok; you can freeze these for up to a month. So just do the same thing, line parchment paper and put in Tupperware. Done. Easy.
Now for the sauce...
While your raviolis are cooking, take 3-4 tablespoons of butter (depending on how much sauce and raviolis you have, about 1 tbsp of butter is good for 3-4 raviolis) and drop into skillet on medium heat.
Once butter has melted drop in sage leaves that are removed from their stems. Once, the butter will turns an amber color its ready.
The next part is the easiest of all; spoon over raviolis and serve! You can throw some parmesan cheese on there if you want.
Ok so there you have it. Course two.
Going to be honest...I have a big night tonight so I don’t know if I can make course three for tomorrow, but I promise you, it will be here by Thursday!
This is a great easy recipe that only takes about 20 minutes to make and can be made for two people or many!Ingredients:
Directions:
So with Valentine's Day approaching, I thought this would be the perfect time to put together a simple menu (I promise nothing TOO fancy, but just enough to be special). I'll be introducing a new course each day this week; so be prepared, Monday-Thursday will have a new menu item, with Friday recapping it all.
I am really excited to do this menu and hopefully everyone will enjoy it!
JAMIE IS GONE!!
That is really all that needs to be sad. If she didn't have the worst attitude next to Leah, I might be sad...
However, this does cause reason for concern -- Is Stefan really going to win???? Undoubtably he is the best, but there is something to be said about a chef inspiring those around them, and I sincerely believe that Stefan does not do that.
THOUGHTS??
As some of you may remember a few months ago I wrote about Blackbird Restaurant in Chicago.
Well I was catching up on one of my favorite chefs, Anthony Bourdain, and in his blog post about Chicago he mentions the wonder Blackbird Restaurant.
Check it out here!
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