OK, OK champagne is delicious, we get it. But it can get a little tired year after year, no? Let’s give it a rest this New Year’s Eve and try something new. Tracy Guida, the blogger behind www.myothercitybythebay.com, gives us some new cocktails to try. With 16 years behind the bar and a serious devotion to sampling the food and drink creations from around the bay, she knows what she’s talking about. Custom cocktails are her thing!
As I get ready to bid adieu to 2012, I know I will be celebrating with friends and enjoying festive cocktails. I have so many delicious memories from Datz this year and when it comes to party planning, Datz is my one-stop shop for luscious liquor. Two of my favorites are Tito’s Handmade Vodka and Siesta Key Rum, both of which are handcrafted and produce noteworthy libations. Not familiar with either of these? Let me fill you in!
Locally produced, Siesta Key Rum is distilled in small batches just a hop, skip and a jump away from Tampa in beautiful Sarasota. Available in Spiced, Silver and Gold, Siesta Key rums are made with 100% Florida sugar cane and triple-filtered water and are distilled in a copper pot still. How cool is that? Once you taste Siesta Key Rum, you won’t want anything else. Aside from cocktails, you can spice up your New Year’s festivities by using Siesta Key Rum for baking. Think rum cake or maybe even a glaze for a ham. What could be better than enhancing flavors with this tasty jewel from Sarasota? OK back to cocktails.
¾ oz. Lime Juice
6 drops Angostura Bitters
½ oz. Grenadine Syrup
2 oz. Siesta Key Rum
1 oz. Sugar Syrup
Combine first 5 ingredients over ice in a high ball and garnish with nutmeg and a cherry.
Vodka lovers, I have you covered with Tito’s! Produced in Austin at Texas’ very first distillery, this spirit is also produced in small batches and distilled six times. Smooth, clean and refreshing, Tito’s is like the little black dress of the vodka world, it goes with everything and never goes out of style. From classics such as martinis and cosmopolitans to more complex creations, Tito’s can be the star in any vodka cocktail. I am sure most of you have had a Texas-Style Lemon Drop, but have you had a Blood Orange Drop?
The perfect winter cocktail, a Blood Orange Drop is sexy and sophisticated.
1.5 oz. Tito’s Vodka
1 oz. Solerno Blood Orange Liqueur
.5 oz. St-Germain
1 oz. Fresh Blood Orange Juice
Red or Yellow Sugar for rimming (optional)
Chill a martini glass and rim with sugar. Combine all ingredients over ice, shake and strain into chilled martini glass. Sip and savor. Now Datz a darn good drink!
The first sip is a revelation. It looks like iced coffee, smells like iced coffee, but where was all the acidity? That unpleasant tang of over-roasted beans or burnt, then cooled coffee? Nowhere to be found, thank God. Without a doubt, it was the smoothest, purest cup of coffee (not just iced coffee, but pure, unadulterated coffee) I’d ever had. It was love at first sip.
Cold-brewed iced coffee isn’t new in the industry – it isn’t even new to Datz – but Tampanians are rediscovering these cool beans in a whole new way which is making our baristas very excited. We make our cold coffee with a contraption called a Yama cold-brew siphon—a 4-foot tower of twisting glass pipes and jars, which drips one drop per second for 13-16 hours to make a lighter concentrate that we believe retains more of the beans’ original character than other cold-brew methods. Plus, it’s just pretty cool to look at.
Don’t believe us… check out this video from Yama Cold Brew
HOW-TO: COLD BREW ICED COFFEE
Tools: long-handled spoon, 1-gallon jar, bowl or bucket, for brewing; very fine sieve, permanent coffee filter or several layers of cheesecloth, 48-oz. carafe; ice-filled tall glasses .
Directions: Place grounds in a 1-gallon brewing container. Slowly pour 64 oz. of room-temperature water over the grounds, then stir with a long-handled spoon. Let steep at room temperature for 12 to 16 hours, stirring occasionally.
After 12 to 16 hours, filter the coffee concentrate into a 48-oz. carafe using a very fine sieve, permanent coffee filter or several layers of cheesecloth. Pour the coffee concentrate into ice-filled tall glasses, diluting it with cold water, milk or cream to taste, taking into account the dilution that will come from the ice as it melts. Cover the carafe and store unused coffee concentrate in the refrigerator for up to one week.
Looking for more iced coffee alternatives? Check out this story by tbt*s Janet Keeler
I was craving a PB&J the other day and then remembered a very special product in our Market: Koeze Peanut Butter! I immediately started day dreaming about all things peanut butter. PB & J smoothies. Peanut butter- banana Panini’s. S’Mores with peanut butter and chocolate… (pardon me. I think I need a moment alone with that thought… mmmm!)
Of course, I’m not the only one with a little peanut butter fixation. Here are some other variations I discovered while googling:
· Peanut Butter, Apricot Jam, Cinnamon and banana slices
· Peanut Butter, Honey and Banana on Sourdough
· Peanut Butter, Jam and Cream Cheese
· Peanut Butter, Honey and Apple Slices
· Peanut Butter and Marshmallow Cream
· Peanut Butter and Bacon
Do you have a passion for peanut butter? What kinds of peanut butter sandwiches did your mom make you? Leave your recipe in the comment section and don’t forget to try out Koeze Peanut Butter in our Foodies Market. No sugar, no preservatives, and no homogenized anything. Just the finest peanut butter made with natural ingredients. Ever.
Happy PB and J Day (Babble)
There are few foods as compelling as a piece of meat or fish charred over open flames. The skin contracts and crisps, turning crackling and brown, the juices drip and run; the flesh becomes sweet and intense. Strong, robust, heavy, flavors that, along with the heat and smoke from the grill, give food an unmistakeable sense of high summer. In the latest edition of the duPont Registry, Heather Stalker sat down with three local chefs—Tom Pritchard of Salt Rock Grill, Gary Moran of Datz Tampa and Mark Heimann of Marchand’s Bar & Grill at The Vinoy—share their savvy summer secrets. You can find that story here.
As an added bonus, however, Chef Gary shares this recipe for Datz’s Smoked Bacon Burger.
Smoked Bacon Burger with smoked tomato mayonnaise and jalapeno relish
Mix together garlic powder, onion powder and worcestershire and fold into the combined ground chuck and ground bacon. Form into 8-ounce patties and place into the freezer for one hour, to set.
While the patties rest, prepare your favorite smoker and bring to 130-140 degrees. You will want to smoke the burger low and slow under the 140 degrees mark until the internal temperature is 110 degrees. This will give you a smoked rare burger which you can either pan fry or grill to desired temperature. Serve with smoked tomato mayonnaise, jalapeno relish and white cheddar cheese.
Smoked tomato mayonnaise
While the smoker is going, add the peeled tomatoes and smoke for 30 minutes. Remove from the smoker and combine the tomato with the remaining ingredients in a food processor. Puree until smooth. Taste and adjust the seasoning as necessary. Be sure to while you have the smoker going throw in a few peeled tomatoes. combine with a good quality mayo. Throw into food processor and season with salt, pepper and sherry vinegar. Taste and adjust seasoning as desired.
Toss the jalapeños in olive oil and place on a hot grill (or under the broiler) and char till black on all sides. Put in a paper bag until cool, then peel the skins under running water*. Remove stems and chop, seeds and all.
*Note: Peeling the skins under running water does dilute the flavor a little bit, but with so much heat in the jalapeno, we’ve found that it works best in this application.
2 T unsalted butter
Heat the butter with 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat until hot. Add the mushrooms and sauté for 3 minutes, stirring often, until the mushrooms are warmed through. Season with salt and pepper to taste and stir in the chives. Remove the mushrooms from the heat and keep warm.
Preheat the broiler. Brush one side of each bread slice lightly with olive oil. Place the bread under the broiler for about 1 minute per side to toast lightly. Set aside while you cook the eggs.
Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Crack eggs into pan and cook 2-3 minutes. Cover with a lid and cook an additional 2 minutes until whites are set, then remove the skillet from the heat. Place one egg on each toast, then top with the mushrooms and chives. Season with salt, freshly ground black pepper and paprika, and serve warm.
Proving that vegetables can be as satisfying as meat, this nutty mushroom pâté adapted from Food + Wine will satisfy even the heartiest of omnivores.
1 C pecans
Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.
Transfer the pâté to a crock and serve with toasted baguette.
Calming… sensuous… satisfying. This is a dish to be savored, slowly, while you’re winding down with a glass of wine.
3 C dry red wine
In a large saucepan, combine the wine and chicken stock; keep warm over a low flame. In a large, heavy pot, heat the oil over medium-high heat. Add the sausage and cook, crumbling the meat, until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and pepper. Add the warm wine-stock mixture a couple of ladlefuls at a time, stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18 minutes. In the last 5 minutes of cooking, stir in the spinach, a handful at a time, to wilt. Stir in the nutmeg. In the last minute of cooking, stir in the butter, then the cheese.