Sports bars bring to mind smoky atmospheres with loud TVs and louder fans. The food isn't particularly great, just filling and at times super spicy. However all that's changing. Gourmet and haute cuisine are coming to these now up scale hangouts. It's not only fun to go out and cheer your favorite team it's becoming chic.
This was explored in today's New York Time's Dining section, with a great article written by Glenn Collins. He visited several more upscale bars and tasted their fare. It turns out that it wasn't just your average plate of soggy nachos and oily wings. There was butternut squash bisque and roasted Brussels sprouts, two dishes normally not associated with this type of restaurant. There is also a meatloaf that has minced shrimp in it to give it more oomph. Some even offer brunches worthy of Village bistros
There are the traditional nachos and wings. After all that;'s what sports fan cry for. Yet these are a bit better, with more thought put into them. The nachos, are crisper and cheesier, made more like a layer gratin than just a pile of corn chips with cheese gooped on them. The chicken wings have ginger honey and Old Bay seasonings. Even the burgers and tacos are a veer off from the eh ordinary with the burgers being infused with anchovy and paprika and the tacos having tuna frown in from Hawaii.
Sports bars are not the hangouts they once were. You can now get gourmet food while watching your favorite team win or lose. It's not just about the game anymore.It's about the food.
Wednesday, February 9, 2011
Tuesday, February 8, 2011
Turkey Subs
There's nothing like bacon and burgers. Even put together they're pure heaven. yet they're also bad for us. What do we do ? Cut them out completely? GO overto soy - which is sort of tasty but still not the real thing. The best bet is to go turkey. There's nothing like turkey bacon and turkey burgers to fill our cravings fo r these foods,.
Turkey bacon is a relatively new creation. It's made from the thighs of the bird and has been smoked , chopped and reformed. The bacon can also come from the turkey's dark meat and has a surprisingly ham like flavor. Two strips of it contain only 2.5 grams of fat and only 70 calories as opposed to regular bacon's almost 80 calories and double the amount of fat. Turkey bacon can be served with eggs or in BLT's. It's not a good sub for recipes that call for pork bacon because it has no fat content , and can ruin the dish.
Turkey burgers are another good sub in for red meat. They, too , are a relatively new invention, and fill the need for a leaner, more healthier burger. They are only 130 calories with only 30 grams of fat while a hamburger is 160 with about the same amount of fat grams. Turkey burgers are not only eaten for healthy reasons but also for religion such as Hinduism where beef is forbidden. On the whole turkey can be just as tasty as the other. A good turkey burger is just as juicy and flavorful as a regular one with no greasy aftertaste.
It's hard to give up th efoods we love such as bacon and burgers. Yet we can switch to healthier alternatives like turkey to satisfy our cravings. These subs not only are good for us but good tasting too.
Turkey bacon is a relatively new creation. It's made from the thighs of the bird and has been smoked , chopped and reformed. The bacon can also come from the turkey's dark meat and has a surprisingly ham like flavor. Two strips of it contain only 2.5 grams of fat and only 70 calories as opposed to regular bacon's almost 80 calories and double the amount of fat. Turkey bacon can be served with eggs or in BLT's. It's not a good sub for recipes that call for pork bacon because it has no fat content , and can ruin the dish.
Turkey burgers are another good sub in for red meat. They, too , are a relatively new invention, and fill the need for a leaner, more healthier burger. They are only 130 calories with only 30 grams of fat while a hamburger is 160 with about the same amount of fat grams. Turkey burgers are not only eaten for healthy reasons but also for religion such as Hinduism where beef is forbidden. On the whole turkey can be just as tasty as the other. A good turkey burger is just as juicy and flavorful as a regular one with no greasy aftertaste.
It's hard to give up th efoods we love such as bacon and burgers. Yet we can switch to healthier alternatives like turkey to satisfy our cravings. These subs not only are good for us but good tasting too.
Monday, February 7, 2011
The Day After
Most fridges across America are still stuffed to the gills with yesterday's party food. It's always wonderful to have tables groaning with food and drink. It shows that we're good hosts who care for our guests. However what happens when those tables are still groaning afterwards when the party has ended. What do we do?
Luckily some dishes like chicken wings and ribs can be reheated and recycled with some potato salad for the next day's dinner. Ditto the cold cuts and extra rolls plus they can also be made into tasty lunches too. Any sour cream based dip will last for a few days as long as it's covered and stored in the fridge. You can even have it again with veggies as a fun alternative to a regular meal. Extra veggies themselves can be cut down and made into soup or salad ingredients
You can also get creative with some of the other leftovers. Take pretzel, tortilla or potato chips and crush them finely for a different kind of bread crumb. Using them makes for much more interesting fried chicken and tempura. Cold cuts can be sliced up for a nice Cobb salad. Guacamole can be used as a spread in sandwiches or even used for taco or tortilla filling (note : guacamole's shelf life is only a day or two, try to use it within this time frame). Leftover pita bread can be baked into chips or used as a base for homemade pizzas.
Party leftovers needn't be so scary. You can use them recycle them in a variety of ways that your family will still enjoy. Just be creative and you'll have an empty fridge!
Luckily some dishes like chicken wings and ribs can be reheated and recycled with some potato salad for the next day's dinner. Ditto the cold cuts and extra rolls plus they can also be made into tasty lunches too. Any sour cream based dip will last for a few days as long as it's covered and stored in the fridge. You can even have it again with veggies as a fun alternative to a regular meal. Extra veggies themselves can be cut down and made into soup or salad ingredients
You can also get creative with some of the other leftovers. Take pretzel, tortilla or potato chips and crush them finely for a different kind of bread crumb. Using them makes for much more interesting fried chicken and tempura. Cold cuts can be sliced up for a nice Cobb salad. Guacamole can be used as a spread in sandwiches or even used for taco or tortilla filling (note : guacamole's shelf life is only a day or two, try to use it within this time frame). Leftover pita bread can be baked into chips or used as a base for homemade pizzas.
Party leftovers needn't be so scary. You can use them recycle them in a variety of ways that your family will still enjoy. Just be creative and you'll have an empty fridge!
Saturday, February 5, 2011
A New Discovery Seaweed
People think seaweed is just that green stuff served alongside sushi. Most discard it Most wouldn't dream of even touching it. Yet this staple has been a part of some diets for century. It;s actually not bad and if prepared right can be very tasty. Once you get used to the taste it can actually be downright addcitive.
Seaweed has been a part of many cultures for centuries. Mainly it's the Asians, namely the Japanese that have it in their diets. However it's also eaten in Europe too, namelyin the United Kingdom and Ireland. Seaweed helped save thousands of lives during the Potato Famine of 1848 and is still harvested there today. It's rich in beta carotene, chromium and zinc .Seaweed is also high in vitamins A and C along with being low in calories and fats like land grown greens. There are several different types ranging from Agar to Dulse to Irish Moss (used as food for the Irish during their famine).There is also the common kelp, Nori, Kombu , Sloke and wakame.
How do you eat seaweed? There are dried Nori sheets you can buy in packages at Chinese food stores. These are flavored usually with a light coating of wasabi mustard. You can also use seaweed as flavoring in miso soup. The greens are probably best mixed in salads. Th e flavor is the strongest when it's raw and it some have a nice crunch to them. You can cook seaweed into vegetable stews too for color and nutrients ifyou want Most use wakame for this because it resembles arugula in a way.
Seaweed is one fo the food world's most misunderstood of greens. Try it in your next salad or soup. It's high in mineral and vitamins, like any regular land grown green You may be surprised by this emerald gem of the ocean.
Seaweed has been a part of many cultures for centuries. Mainly it's the Asians, namely the Japanese that have it in their diets. However it's also eaten in Europe too, namelyin the United Kingdom and Ireland. Seaweed helped save thousands of lives during the Potato Famine of 1848 and is still harvested there today. It's rich in beta carotene, chromium and zinc .Seaweed is also high in vitamins A and C along with being low in calories and fats like land grown greens. There are several different types ranging from Agar to Dulse to Irish Moss (used as food for the Irish during their famine).There is also the common kelp, Nori, Kombu , Sloke and wakame.
How do you eat seaweed? There are dried Nori sheets you can buy in packages at Chinese food stores. These are flavored usually with a light coating of wasabi mustard. You can also use seaweed as flavoring in miso soup. The greens are probably best mixed in salads. Th e flavor is the strongest when it's raw and it some have a nice crunch to them. You can cook seaweed into vegetable stews too for color and nutrients ifyou want Most use wakame for this because it resembles arugula in a way.
Seaweed is one fo the food world's most misunderstood of greens. Try it in your next salad or soup. It's high in mineral and vitamins, like any regular land grown green You may be surprised by this emerald gem of the ocean.
Friday, February 4, 2011
Gimme Sugar The Soft Drink Controversy
There's a major controversy in the New York metro area. It seems that besides a tax on sugary drinks there are also commercials showing the bad side of drinking too much of the stuff. It's annoying.It's not that I'm from NJ and find pontificating from a mayor that's not my own irritating. I just don't like to be told what to do with my eating habits. Neither do others.
I can understand the need to show smoking and alcohol PAs. Too much of either is deadly and can harm others. However what one chooses to eat or drink with one''s meal is another matter. Yes,sugary drinks are bad for every and anyone - kids or adults - whether it's soda , sweetened teas or coffees. Yet, Coke and Snapple are a part of our everyday diets, much more than cigarettes or a bottle of beer could ever be. We could switch over, It's easy to wean yourself off them. Yet that let that be your choice - not one made fo r you or me
As far as regulating sugar intake - why let it stop at drinks? Every processed food has some form of it in them. Do we tell people not to indulge in French or Russian salad dressing because those have sugar. Do we cut out Girl Scout cookies or the occasional morning Danish? What about the chocolate? Will there be a ban on white and milk chocolate because it's not as healthy as dark? Then do we go after fruit because that contains sugar too - as does corn . It gets ridiculous after a while, doesn't it?
How far will it go? Will we wake up one day and find the Sugar Police at your doors? The illegal white stuff won't be cocaine anymore, that's for sure. Just think Prohibition could be brought back - not for Jack Daniels but for Pepsi!
I can understand the need to show smoking and alcohol PAs. Too much of either is deadly and can harm others. However what one chooses to eat or drink with one''s meal is another matter. Yes,sugary drinks are bad for every and anyone - kids or adults - whether it's soda , sweetened teas or coffees. Yet, Coke and Snapple are a part of our everyday diets, much more than cigarettes or a bottle of beer could ever be. We could switch over, It's easy to wean yourself off them. Yet that let that be your choice - not one made fo r you or me
As far as regulating sugar intake - why let it stop at drinks? Every processed food has some form of it in them. Do we tell people not to indulge in French or Russian salad dressing because those have sugar. Do we cut out Girl Scout cookies or the occasional morning Danish? What about the chocolate? Will there be a ban on white and milk chocolate because it's not as healthy as dark? Then do we go after fruit because that contains sugar too - as does corn . It gets ridiculous after a while, doesn't it?
How far will it go? Will we wake up one day and find the Sugar Police at your doors? The illegal white stuff won't be cocaine anymore, that's for sure. Just think Prohibition could be brought back - not for Jack Daniels but for Pepsi!
Thursday, February 3, 2011
Finding The Perfect Sake
Sake is one of those beverages that people, think they know but really don;t. A lot of Americans only think there's one brand or one kind and that it goes with anything Asian.They're wrong , of course. Like any alcoholic beverage, there are varying degrees along with varied ingredients and tastes.Like any wine , liquor or champagne, once acquainted it becomes a lifelong love.
This was explored in yesterday's New York Times Dining section. There was an very good and interesting article by Jeff Gordinier, a new Dining regular. he explores the different kinds out there and in the city where sake is king - Las Vegas. yes that Las Vegas, home of cheese and cheap liquor. It 's also a hangout for "whales" high rolling gamblers mostly from Asia who demand the best food and drink. One of the best sakes served on the Strip is the twelve year old aged Frozen beauty or Ancient beauty(think of it as the Angel Champagne of sake) that sells for $2,300 a 750 ml. bottle.
There are several different kinds out there. One,Maborishi, is made from the yeast of apple peels which adds to the drinks' aroma. After all it's a fermented drink (not quite classified as wine or beer)made solely from fermented rice and water. There's also one called Ice Dome which ferments in an igloo and sells for forty dollars a bottle. Most Japanese restaurants serve Sudo Honke sake made form Japan;s oldest brewery. The brewery was started in 1141 and has been in the Sudo family for an amazing fifty-five generations.
Sake isn't complicated. It's a brew , not unlike other alcoholic beverages with a fermenting process and different types. Like with any alcoholic drink , once it's tried it will be a favorite.
This was explored in yesterday's New York Times Dining section. There was an very good and interesting article by Jeff Gordinier, a new Dining regular. he explores the different kinds out there and in the city where sake is king - Las Vegas. yes that Las Vegas, home of cheese and cheap liquor. It 's also a hangout for "whales" high rolling gamblers mostly from Asia who demand the best food and drink. One of the best sakes served on the Strip is the twelve year old aged Frozen beauty or Ancient beauty(think of it as the Angel Champagne of sake) that sells for $2,300 a 750 ml. bottle.
There are several different kinds out there. One,Maborishi, is made from the yeast of apple peels which adds to the drinks' aroma. After all it's a fermented drink (not quite classified as wine or beer)made solely from fermented rice and water. There's also one called Ice Dome which ferments in an igloo and sells for forty dollars a bottle. Most Japanese restaurants serve Sudo Honke sake made form Japan;s oldest brewery. The brewery was started in 1141 and has been in the Sudo family for an amazing fifty-five generations.
Sake isn't complicated. It's a brew , not unlike other alcoholic beverages with a fermenting process and different types. Like with any alcoholic drink , once it's tried it will be a favorite.
Wednesday, February 2, 2011
Pepperoni Pizza Kind Of Italian
Here's a question - is pepperoni pizza really Italian?
Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.
Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.
Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.
Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer
Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.
Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.
Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.
Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer
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