Deep Fried Oreos
What's better than one Oreo? One Deep Fried Oreo!
Mmmm Oreos, those sweet little treats that instantly take you back to your childhood. Everyone has different memories about the ways we used to eat them… all in one bite, white frosting first, one side then the other… Me? I used to open them up very carefully to make sure I got the creamy middle all on one side, eat the cream off of the cookie and then eat the cookie parts separately.
Lucky for you, you can stop in at Datz for a brief slip back into your childhood while you enjoy a treat that’s even better than those little cookies right out of the package. Datz now makes Oreos deep fried! That’s right, imagine your Oreo piping hot and crispy with the cream all ooey gooey on the inside! YUM!
How do you eat your Oreos? |
Une Croque Madame, S’il Vous Plait Looking for something a little different for breakfast? How about for lunch? Try our Croque Madame, served both at breakfast and lunch! It is, in short, a “grilled cheese sandwich more dressed than church on Sunday”! In fact, our version is a French sandwich that is a variation of the Croque Monsieur. Translation?
The Croque Monsieur appeared in France in about 1910. Legend has it that this sandwich was created when French workers left their tin lunch boxes out on hot radiators while they worked. In present day, this decadent sandwich is made with bread, gruyere cheese, Dijon mustard and ham. It is crisped to perfection in butter and then topped with béchamel sauce. So, what is a Madame then? A Madame is topped with a fried egg instead of the sauce. It is rumored to be called a Madame because the fried eggs on the top looks like a lady’s hat. Bon Appetite! Related Posts: |
It’s Datztoberfest!Want to celebrate Oktoberfest without purchasing those expensive plane tickets to Bavaria? We’ve got you covered! Head on down to Datz for some traditional style drafts and German Fare! You may even hear a German song or two! The menu is prixe fixe and delicious. Creamy Beer Cheese Soup, Jager Schnitzel and Beer Poached apples. Lecker! (That means delicious in German.)  Jager Schnitzel and Beer Cheese soup! Oh my! Just to get you into the spirit, here are 5 things you may not know about Oktoberfest:
So grab your lederhosen, come on down to Datz and austrinken (drink up)! But not too much, or we’ll call you a “Bierleichen” and then a cab!
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Tequila vs. Mezcal
The word tequila comes from the town in Mexico, Tequila, where the beverage originated. Traditionally, all tequilas were known as a type of mezcal; however, today they are made using entirely different processes. The differences can be compared to those between whisk(e)y and scotch.
Tequila
Mezcal Don’t forget the biggest difference: Mezcal – not tequila – has the infamous worm! According to history, worms are an expensive delicacy in mezcal’s state of origin (Oaxaca – prounced: wah-ha-kah); however no one really knows when they started putting it in their mezcal bottles.
Del Maguey Mezcal So, now that you know, which one will you try? Tequila’s:
Milagro Silver Mezcals:
Sombra Mezcal
Sources:
Related Posts: |
Ever wonder what the differences are between tequila and mezcal? They’re both made with the distilled juice of the agave plant, and they both originated in Mexico. But tequila and mezcal, however similar they may seem, are vastly different.
Congrats to a Local Homebrewer!
Here are the details courtesy of Cigar City Blog: The Smoked Jalapeno Ale was collaboration with Tommy Orr, a member of Special Hoperations Homebrew Club of Tampa. His is the first of 4 very special beers we will be releasing in the next few months all brewed with members of local homebrewing clubs. Here’s how it all started: The beers and their brewers are: Smoked Jalapeno Ale- Tommy Orr from Special Hoperations Kumquat Amarillo Wheat Ale- Mark Stober from Tampa Bay BEERS Belgian Strong Dark Ale- Dave Kmietek from Dunedin Brewer’s Guild Where’s my Lips Double IPA- Bob Bridges from Pinellas Urban Brewer’s Guild Look for these beers to be on tap in the coming months and be sure to let us know what you think! When we are ready to put them all on tap together we will update you with another blog post so that you can come try them all and give us your official vote. Sources: Related Posts: |
One Hope, One Wine
Military families have always paid a steep price. One in 75 American troops who have gone to war has never returned. 4,735* souls have perished in the struggle for peace and security in the war in Iraq (according to the Washington Post). Those heroes leave behind more than a legacy of honor and courage. In many instances, children are left without moms and dads, some never even getting to know their fallen parents. That’s why ONEHOPE donates 50% of the profits garnered from the sale of every bottle of ONEHOPE Zinfandel towards Troops and their families. There are plenty of “cause brands” on the shelves that support a variety of charities, but given Datz’s strategic location and genuine partnership, love and support for the men and women at MacDill Air Force Base, One Hope Zinfandel really touch a nerve. So much so, that beginning in August 2011, One Hope will be the only zinfandel that Datz features on its wine list. Created in partnership with Rob Mondavi Jr., ONEHOPE California Zinfandel starts with the foundation of an all-American grape, and is then custom blended with Syrah from select vineyards throughout Napa, Sonoma and the Central Coast of California. ONEHOPE Zinfandel is a rich red color with loads of juicy dark fruit flavors including plum and black cherry, with hints of pepper and a spicy finish. This delicious wine is versatile and pairs well with dishes such as pizza, barbeque ribs and lamb. ONEHOPE donates 50% of profits generated from the sale of every bottle of its Zinfandel to Snowball Express, an organization that supports families and children of fallen soldiers. Since September 11, 2001 more than 8,000 children have lost a U.S. service-member parent as a result of ongoing conflicts in Iraq and Afghanistan. Snowball Express brings families together to provide hope for the future during the difficult loss of a loved one. 50% of profits from ONEHOPE California Zinfandel sales are donated to charities who support Our Troops. |
GastronomistaSince we love beer so much, we thought we should share this story from the Gastronomista! http://www.gastronomista.com/2011/01/beer-cans-history-in-design.html |
A Steakhouse TrifectaThere’s not much I love more than a nice juicy steak, except maybe a nice juicy steak paired with decadent side dishes, a great Napa Valley wine and good company.
Around the Chef’s Table at Datz February 28, a group of diners gathered to enjoy the pleasures of Chefs Heather and Matt Stalker’s classic steakhouse recipes with a contemporary twist.
Like all good meals, it started with a warning – a 7 ½-pound slab of Flintstones-sized meat kind of warning.
As Chef Matt (also a meat cutter at Publix) drew his 6-inch boning knife across his steel, he walked the guests through the break down of a rib section sub-primal. In what seemed like minutes, the hunk of giant beef was deftly portioned into cowboy (bone-in) ribeye steaks, prime rib roast and back ribs.
With guests quite literally licking their chops, Chef Heather stepped in with the first succulent course – blistered tomatoes and whole roasted garlic smeared on crusty crostinis with a wedge of Gabriel Coulet blue cheese. So simple, yet so elegant.
Sommelier Jennifer Bingham from Global Wines Distribution poured a Beaucanon Estate Napa Valley Chardonnay to complement the second course – balsamic glazed sticky ribs.
While most would expect red wine with beef, the gentle heat from the cayenne-infused sweet balsamic glaze needed something a little different.
Carefully crafted with the aromas and flavors of vanilla, lemon, pineapple and coconut, with hints of rosemary and limestone, the medium-bodied chardonnay was the perfect pairing for the ribs and the iceberg wedge salad with warm bacon and blue cheese dressing.
Already groaning with expanding stomachs, one whiff of the juicy Prime Rib Au Poivre and the guests were clamoring for more. Done in a traditional steak au poivre manner, the medium roasted prime rib with served with a decadent brandy cream sauce that Chef Heather made a la minute, and served the 2-inch thick slices against an equal sized portion of creamy two-potato gratin. Jennifer paired this course with a bold Beaucanon Estate Napa Valley Cabernet Franc, whose aromatic bouquet of blackberry, red cherry and dried rose petal lifted the dish to new heights.
And, as if that weren’t enough, the final and possibly most delicious steak was a cowboy ribeye with grilled Meyer lemon and rosemary with creamed rainbow chard, paired with a Bordeaux-inspired Beaucanon Estate Napa Valley Red Wine Trifecta.
After such a carnivorous feast, thoughts of dessert were fleeting, but the scrumptious bananas foster (seventh course) was petite sized, and the parting sip of Marguery Historias dessert wine was, in fact, a fabulous digestif.
Eat this post: Chefs Heather and Matt will recreate Steakhouse Favorites Saturday, March 27 at 7 p.m. ($125 includes a seven-course meal + wine). Click here to register. |
