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Drinking Events This Weekend in Boston

4 Jun Craft_Beer_Flyer

So I saw that The Boston Calendar for the next week has a lot of fun booze-related events and had to share. We will be attending the Bit Fest event tomorrow night!

Image from Bit Fest

Image from Bit Fest

June 4 & 5 – Bit Fest – Night Shift Brewing

June 4, July 16, August 13, September 3 Beer Tastings Aboard Roseway

June 5 – CLINK. Summer Wine Dinner Series in The Yard

June 6 – Summer Boston Sea Party with Social Boston Sports

June 6 – Boston Pirate Bar Crawl

June 8 – Craft Beer for a Cause 

June 9 – Squats & Sangria: Free bootcamp in Seaport

June 11 – Historic Beer in a Historic Place

*Thanks to Boston Calendar for all these great events!

Keeping Austin Weird!

13 Mar Keep Austin Weird

In October, I visited Austin for the first time. (Thanks to Matt and Ciri for getting married.) I loved it! It was just weird enough not to completely weird me out. I loved the food. I loved the heat. I loved the humidity.

The food. All we did while we were there was eat. Well, and celebrated a Holy Matrimony, but we still did a lot of eating… and dancing. This lovely plate of goodness below is from Juan in a Million. Once again, I love puns. This plate is simple – eggs, cheese, onion and bacon. Wrap it up in a tortilla and you have yourself a brepast burrito. And they give you two tortillas, but ask if you’d like more. Loved it! And finished it!

Don Juan – Eggs. Cheese. Bacon. Onion. Eat.

When we arrived the first day, we had a nice lunch with an old friend (friend for a long time, friend isn’t old) at Elizabeth Street Cafe – where Vietnamese cafe meets French bakery. We started with a french loaf of bread and a few different jams, and JAM it was good! I had the Kaffir Lime Fried Chicken Bahn Mi. It was fantastic. I thought the lime would be too much, but it was just enough, just a little hint. Stud Muffin had a big ole bowl of Pho. He ate it all and slurped it to the end! The wedding was held at the Pecan Grove, which is owned by Salt Lick BBQ, so we had some fantastic Texas BBQ for dinner. I ate so much that I had to dance it off. (pictures at end) I am so glad we got to experience Austin with such an awesome crew. We will definitely be back.

Give me them ribs. (Lisa Woods Photography)

Give me them ribs. (Lisa Woods Photography)

 

 

 

 

 

 

 

An event that I have always wanted to attend is SXSW! It always seems like such an overwhelming experience, but so fun as well! One day, I will attend. Suaza Tequila sent over a few recipes for some SXSW-themed cocktails. I thought they sounded pretty good and wanted to share.

Keep Austin WeirdKeep Austin Weird

¾ part tamarind concentrate
2 parts Sauza® Blue Silver 100% Agave Tequila
1 ¼ parts freshly squeezed lime juice
½ part simple syrup
½ part freshly squeezed lemon juice
¼ part DeKuyper® Triple Sec
ice
1 stick cinnamon ( for garnish)
For the rim

1 tsp sugar
1 tsp kosher salt
½ tsp cayenne
½  tsp ground cinnamon
2 tbsp freshly squeezed lime juice
Preparation: Mix sugar, salt, cayenne, and cinnamon in a small bowl, then pour onto a saucer. Pour 2 tablespoons lime juice onto a second saucer. Turn serving glass (martini glass or old fashioned) in lime juice to coat the outer rim. Then spin glass in cayenne mixture, rotating slowly to coat.

Add tamarind concentrate, tequila, lime juice, simple syrup, lemon juice, and Cointreau to mixing glass. Fill with ice and shake well, about 30 seconds. Strain into serving glass. Garnish with cinnamon stick if desired.

*We used tamarind concentrate, which comes as a thick liquid in a plastic jar. If you can only find tamarind blocks, don’t worry. Submerge an inch or so of the block in a few tablespoons of hot water for fifteen minutes. Mash to loosen, and discard any seeds or undissolved solids.

The AustiniteThe Austinite

1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ parts orange liqueur
2 parts Passion Fruit Jam
2 parts Club Soda
½ part Agave
1 part lime juice
Lime wedge(for garnish)
Chili-salt to rim
Preparation: In a shaker filled with ice combine all ingredients and shake vigorously. Strain into a glass filled with ice and prepared with a chili-salt rim. Garnish with a lime wedge.

Southwest Sunset Margarita

2 parts Sauza® Blue Reposado TequilaSouthwest Sunset Margarita
2 parts orange juice
2 dashes grenadine
Lemon wedge for garnish
Preparation: In a glass filled with ice, stir together orange juice and tequila. Pour the two dashes of grenadine down the side so that it settles to the bottom of the glass. Garnish with a lemon wedge. Enjoy!

And if you don’t have all the fixings for these drinks, just pour some tequila in a glass and drink!

 

 

Single Ladies Dance Off with the Groom.  (Lisa Woods Photography)

Single Ladies Dance Off with the Groom. (Lisa Woods Photography)

 

 

 

 

 

 

 

 

Maybe Michael Jackson?

Maybe Michael Jackson? (Lisa Woods Photography)

Time to unplug!

4 Mar Cruzan_Zen

You know you live in an uber-connected world when someone sends you an email and tells you that this weekend (March 6-7) is celebrated as National Day of Unplugging. I’d like to think that I could put my phone down and not touch it for a full 24 hours, but I know that is a lie. So this weekend, I am going to try to unplug. I am only going to use my phone to text and for calls. I will not be posting on social media. I will not be obsessively be checking Instagram or Facebook. I will unplug and let goodness happen. To distract myself, I’ve ordered two 500 piece puzzles. I think that should keep me busy for a bit.

Our friends over at Cruzan Rum sent over a recipe for a drink to get you through the Unplugged weekend. And you know how much I love puns, so here it is:

Cru-ZenCruzan_Zen
Ingredients:
1 1/2 parts Cruzan® Aged Light Rum
1/2 part White Vermouth
1/2 part Chamomile Syrup*
1/2 part Fresh Lemon Juice
1 Egg White
Dash of Bitters

Method:
Combine all ingredients in a shaker. Shake without ice to combine. Add ice, shake vigorously for 10 seconds and double strain into a chilled coupe glass. Garnish with two drops of Bitters.

*Chamomile Syrup:
Steep two Chamomile Tea Bags in 8oz. Hot Water for 5 minutes to make double strength Tea.
Add 8oz. Sugar to Tea and stir until Sugar is dissolved.
Syrup will be good for one month.

Can you unplug this weekend? If you decide to unplug, let us now how it goes. And, before you unplug on Friday, here are some of the best videos and stories I’ve seen this week:

Apparently this pup does this when he is shown a toy.

Adam Levine and Maroon 5 are fantastic.

http://www.buzzfeed.com/ryanhatesthis/adam-levine-had-the-best-reaction-when-a-10-year-old-super-f?bffb&utm_term=4ldqpgp#4ldqpgp

‘Love Has No Labels’ PSA is a beautiful ode to humanity

Hulk is awesome. Hulk, the dog, that is. 

 

Holy Moly, It’s National Guacamole Day on Sept. 16!

9 Sep Dos Caminos Guacamole

I love guac. It is as simple as that. Fresh avocados, tomatoes, lime juice, cilantro… just perfection. Well, who knew that September 16 was National Guacamole Day!? I certainly did not, but boy am I glad I know now. Is there something unusual that you like to add to your guac, like lobster or goat cheese? If you’ve ever wanted to try something new, now is the time. Thanks to Chef Ivy Stark of Dos Caminos for providing these awesome, different recipes and cocktail pairings!

Dos Caminos Guacamole

Pairing 1

The sweet and fruity flavors of the Marvelous Mango Margarita provide the perfect complement to the smoky heat of the Chipotle-Goat Cheese Guacamole.

mango margarita

Pairing 2

Turn your cocktail up a notch this National Guacamole Day with the Spicy Sauza®-Rita.  This spicy cocktail brings the heat with red and chili pepper flavors and pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.

Spicy Sauzarita

Pairing 3

Try the Strawberry Sparkler with the Lobster Guacamole for a fresh take on the traditional lobster/champagne pairing.

Strawberry Sparklers

Check out the recipes below:

Pairing 1

Marvelous Mango Margarita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • ½ part JDK & Sons™ O3 Premium Orange Liqueur
  • ½ large ripe mango
  • 2 parts fresh orange juice
  • ⅔ part lime juice
  • ½ part simple syrup
  • 4 parts ice

Preparation: Peel, seed and chop your mango. If you have time you can freeze your prepared mango at this point. Otherwise, put all ingredients except for the ice into your blender and blend until smooth. Then add the ice. Pour the margarita into a glass and enjoy!

 Chipotle-Goat Cheese Guacamole

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
  • ½ tsp. teaspoon Kosher salt
  • 2  large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 4 oz. crumbled goat cheese
  • 2 tbsp. chopped canned chipotle chilies

 Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Add the avocados and gently mash them with a fork until chunky-smooth.
  3. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Serve with warm corn tortilla chips.

 **Makes 4 Servings

 Pairing 2

 Spicy Sauza-Rita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • 2 parts beer
  • 1 part frozen limeade concentrate
  • 1 part water
  • A dash of hot sauce
  • Sugar (for garnish)
  • Salt (for garnish)
  • Red pepper (for garnish)
  • Chili pepper (for garnish)

 Preparation: In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili.Enjoy!

 Artichoke Guacamole with Toasted Pine Nuts

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
  • ½ tsp. teaspoon Kosher salt
  • 2  large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 cup marinated artichoke hearts, chopped
  • ¼ cup toasted pine nuts

Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Add the avocados and gently mash them with a fork until chunky-smooth.
  3. Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Serve with warm corn tortilla chips.

**Makes 4 Servings

Pairing 3

 Strawberry Sparkler

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • ½ part DeKuyper® Strawberry Liqueur
  • ½ part (chilled) rose champagne
  • ½ part limeade
  • 3 strawberries
  • 1 tbsp. sugar
  • 1 lime wedge

 Preparation:  Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute.  Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

 Lobster Guacamole

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
  • ½ tsp. teaspoon Kosher salt
  • 2  large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
  • Japanese pickled ginger for garnish (Optional)

 Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Steam, cool and pick meat from lobster and rough chop. Then add to bowl.
  3. Add the avocados and gently mash them with a fork until chunky-smooth.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Add Japanese pickled ginger for garnish (optional).
  7. Serve with warm corn tortilla chips.

 **Makes 4 Servings

Beertails! A tasty treat for all!

20 Aug

Do you like beer? Do you like cocktails? Well, then you’ll love Beertails. That’s right, that’s a thing now and these recipes sound pretty darn good. Labor Day is right around the corner (I hate that I just had to type that), and these might be some tasty treats for your end of summer bash!

Bohemia Limeaid

Ingredients

·         1 ½oz Herradura Silver

·         ¼  oz triple sec

·         1 oz fresh lime juice

·         ½  oz agave syrup

·         1 oz Bohemia

Directions

1.       Mix all ingredients together and stir without ice.

2.       Pour over ice and garnish with a lime wheel.

Spiked Hawaiian

Ingredients

·         1 oz Morita chili infused tequila (To Infuse  the Reposado tequila take a cup of Morita chilies add to a measuring jug, pour 1 liter of Reposado tequila over the  chilies and leave for 90 mins.

·         ½  oz celery juice (blend celery stems to create a pulp)

·         ¾  oz  pineapple juice

Directions

1.       Combine tequila, celery juice and pineapple in a cocktail shaker with cubed ice.

2.       Shake hard and strain into a high ball glass.

3.       Top with Indio beer and stir to combine. Garnish with a pineapple flag dipped in crushed red chilies.

 Mojito Tecate Light

Ingredients

·         6 Mint leaves

·         4 tbls. Sugar Syrup

·         2 tbls. Lemon Juice

·         2 tbls White Rum (optional)

·         12 oz. cold Tecate Light

Instructions

1.       Crush the mint leaves and in a tall glass, add the sugar syrup; the lemon juice; the white rum and cold Tecate Light. Shake and enjoy!

Do you have a favorite beertail? Do share in the comments.

Review: Ribelle Brookline

17 Jul Sesame Buns

I have heard about Ribelle for some time now, but just haven’t had an opportunity to get to Brookline, until now. Stud Muffin and I joined my sister (@amkline) and our bro-in-law for a night out. While driving around looking for a parking space, we were able to avoid all of the rain, and as we were eating dinner, were treated to a nice sunset.

Now onto the food. We started off with an amazing glass of pinot noir, but it was a glass of white wine, and it was amazing. I would go back just for a bottle of it. Stud Muffin had a cocktail, which I am pretty sure added a good amount of hair to his already hairified chest. We perused the menu and thought about doing the 5-course pasta tasting menu, but opted to just get a bunch of dishes and share them all.

 

We started off with Sicilian Semolina Bread with caponata and pinenuts; Sesame Buns with panelle, calabrian chili mayo and arugula;  Broccoli with fontina, onion and pistachio; and Quail with kohlrabi, maitake, squid ink breadcrumbs. My favorite starter was the Sesame bun and the semolina bread. The sesame bun was like a slider and had a fritter of sorts in the middle, but what made this dish was the chili mayo. I am a fan of aiolis and spiced up mayos… Fisher you can stop barfing now. The Semolina Bread was served with caponata, which was a vegetable, eggplant mixture and it was served with amazing garlic bread.

 

Our main meals were: Rigatoni with octopus, fennel, smoked tomato; Lamb Neck with green chili, favas, hazelnuts; and 2 dishes of Pappardelle with bolognese, kale, pork rinds. The boys took good care of the Lamb Neck and Rigatoni and my sister and I handled the Papparadelle, though we did share a bit. I was told the Lamb Neck was really delicious, cooked well and had really good flavors. Stud Muffin said the rigatoni was more smokey than any other flavor and was expecting it to be more seafood-y with the octopus. He still ate all of it, so it must have been good, but not sure he would get the same thing again. The Pappardelle was delicious. I wanted to eat the entire thing, but I couldn’t. The healthy portion of pasta was cooked perfectly and the bolognese was to die for. I have had this type of dish at 62 in Salem and I have always said it is the best around, but this one at Ribelle may rival it. I would like to do a taste test.

For dessert, we tried the olive oil ice cream and the chocolate cake. I was intrigued by the olive oil ice cream, but only took a few bites. The olive oil was a little over powering. The chocolate cake was delicious.

The atmosphere was cool and hip. The menus were clipped to cut outs from wine boxes. There is also a long farm-style table in the middle where several parties sat together, with the bar on one side and then other tables on the periphery. All in all, it was a great experience and I would definitely recommend this to try out.

If you are interested in following them on social channels check them out @RibelleBKline on Twitter, @RibelleBKline on Instagram, Ribelle Facebook and G+. Beware: their posts will make you hungry. 

Tabasco Gets Classy…

6 Nov

You know what I love? Lamp. You know what I can’t wait for? Anchorman Dos. I know sequels aren’t typically as good as the first, but I have a good feeling about this one.

Photo Cred: Anchor Man 2 Official Movie Site

Photo Cred: Anchor Man 2 Official Movie Site

So if you are as excited as I am, here are four cocktail recipes from Tabasco, yes the hot sauce. It is getting classy for the return, and I think you should practice your class as well.

Hilarity is sure to ensue as we watch our favorite news team reclaim their legendary status.

Below are four recipes for The Burgundy, It’s So Damn Hot, You Know I Don’t Speak Spanish, and Brick’s Hand Grenade.

The Burgundy
Serves 6

1 Quart tomato juice
1 Cup vodka
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lime juice
1/2 Teaspoon Tabasco brand Original Red Sauce
Lime slices or celery stalks

Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco Sauce in a 2-quart pitcher; stir well. Serve over ice. Garnish with lime or celery.

The Burgundy

It’s So Damn Hot
Serves 1

2 Ounces quality vodka or gin
7 Ounces tomato juice
1/2 Ounce Lea & Perrins Worcestershire sauce
1 Heaping teaspoon horseradish mustard
10-20 dashes Tabasco brand Original Red Sauce
1/2 Teaspoon sea salt
1/8 Teaspoon white pepper
1/8 Teaspoon ground black pepper
1/4 Teaspoon smoked paprika
1/4 Teaspoon garlic powder
1 Pinch of cumin
1/2 Lemon, juiced
1/2 Lime, juiced
1 Chicory leaf
1 Cornichon
2 Tabasco brand Spicy Beans

Spicy Seasoned Garlic Sea Salt
6 Dashes Tabasco brand Original Red Sauce
1/8 Cup sea salt
1/2 Tablespoon toasted garlic

Combine all Spicy Seasoned Garlic Sea Salt ingredients and mix well. Fill a pint glass with ice and rim with Spicy Seasoned Garlic Sea Salt. Combine all ingredients into mixing glass. “Roll” ingredients back and forth from mixing glass to shaker several times; mix well. Pour into ice-filled, salt-rimmed pint glass. Garnish with chicory leaf, a cornichon and Tabasco Spicy Beans.

It's So Damn Hot

You Know I Don’t Speak Spanish
Serves 1

1/2 Lime
Coarse salt
1 1/4 Ounces gold tequila
3/4 Ounce Grand Marnier
1/2 to 1 Teaspoon Tabasco brand Green Jalapeño Pepper Sauce

Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and Tabasco Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime.

Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 teaspoon Tabasco Green Sauce per drink and stir.

You Know I Don't Speak Spanish

Brick’s Hand Grenade
Serves 1

2 Tablespoons pineapple juice
2 Tablespoons lemon-lime carbonated beverage
1 Tablespoon light rum
1 Tablespoon tequila
1 Tablespoon vodka
1 Tablespoon gin
3 Drops Tabasco brand Original Red Sauce

Combine all ingredients and pour into a 12-ounce highball glass filled with ice; stir. If desired, garnish glass with a wedge of pineapple or lime.

Brick's Hand Grenade

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