Chat & Chew

D.O.C.G. Las Vegas and The Cosmopolitan

ChatandChew — Mon, 14 May 2012 18:23:33 +0000

Let’s just say I have a new culinary crush. I just came back from a short vacay in Las Vegas and the food was the only good part of the trip, especially D.O.C.G. I’ll give you the skinny on the crappy hotel experience later.

I’ve seen Scott Conant on Food Network shows like Chopped and 24 Hour Restaurant Battle but since I had never eaten in any of his restaurants, didn’t give him much credit on his critiques. He seems very serious and maybe a little stuffy. I read Food & Wine’s piece on his global Christmas dinner that made him look less conservative but seeing him all scruffy at his restaurant interacting with his staff before their shifts and seeing their faces light up in his presence, made me want to eat at one of his eateries. He looked adorable, approachable and extremely handsome in glasses. No I wasn’t stalking him.

So while staying at The Cosmopolitan this past weekend and not having a good time, my husband decided to have a light meal with a great bottle of wine. We didn’t want anymore stress or a pretentious chef- just booze.

Scott’s D.O.C.G. is a casual rustic Italian restaurant featuring pizza, pasta, steaks and chops, in addition to an extremely large selection of Italian wines. We couldn’t agree on a bottle so our server sent over the Sommelier. Noe is an educated, wine enthusiast who is charming and quite funny. I told him he was driving and took the reins and ordered a bunch of small plates for the table.

He started us out with a selection of cheeses from their mozzarella bar. Each one was unique and melted in your mouth. My favorite was a smoked mozzarella paired with sardines and fried capers. Yum. Then we had Lardo Wrapped Prawns with Rosemary Lentils, Pork Crocchetta with Tomato Jus and Preserved Lemon, a Mozzarella di Bufala salad with Roasted Beets, Pomegranite & Pistachios. The Margherita Pizza with Bufala Mozzarella & Tomatoes was just okay but everything else really impressed me. I can’t wait to come back and actually try a main course and hang out with my new friend Noe.

Now about my stay at The Cosmopolitan. They messed up my reservations a few times and Marriott (the parent company) couldn’t help me. They told me to contact the reservations manager who apparently is really the head of housekeeping. The staff treated us like we should be grateful for having the privilege of staying with them. At a business meeting one night at the lounge, I had to serve my own drinks to my party of 5 and clean my own table to make room for my fresh cocktails. The bartenders- only steps away wouldn’t help and there was no crowd or an excuse at 7:30 p.m. Instead they gave me a lesson on how to carry a bunch of glasses without a tray.

The layout of the hotel is off and my chi was blocked (does that make sense?). It was a scavenger hunt trying to find the book of amenities in our room, we couldn’t locate the pools and even when we did find the pool it was a sty with half eaten food, drinks and cigarettes laying everywhere and nobody willing to clean it up. I felt like Julia Roberts in Pretty Woman trying to order anything. Needless to say it was a big mistake to stay there. Huge. I thought I was young and hip. I was wrong. Apparently, I’m old and I like the old service you use to receive in Las Vegas. I’m going back to the Wynn!

Photo Editing Site

ChatandChew — Thu, 22 Mar 2012 13:58:43 +0000

If you are looking for a great photo editing program, look no further than PicMonkey. It’s super easy, FUN and there is nothing to download for people who have rediculous I.T. departments like I do. It’s also for PC’s and Macs. YEAH!!!! Please go and check it out and let me know what you think. I absolutely LOVE-LOVE-LOVE it and can’t wait to use it again.

Zooey Deschanel & Joseph Gordon are way too cute in this new duet

ChatandChew — Thu, 29 Dec 2011 21:33:21 +0000

Black-Spiced Rum Eggnog

ChatandChew — Tue, 27 Dec 2011 17:53:26 +0000

I know you’re not supposed to try out a new recipe during the holidays but it was one of Jen Altman’s recipes and I knew I couldn’t go wrong. I was also sober at the time- so no mess up. Shocking. Usually heavy and medicinal like, this delightful holiday spirit is light, frothy and down right awesome. Santa was very pleased and slightly tipsy leaving the Rayman household.

Her request for using Kraken rum was spot on. The bottle is beautiful and quite a conversation starter so I left it on the limited spaced counter top. I found it easily at Total Wine. I got the large bottle and wasn’t disappointed. Say goodbye to The Captain.

This is a new holiday staple. This will not only be Christmas cocktail but a New Years one too. I must inform you that this is a time-consuming recipe but something I will do together with friends and family next year. Spending time with those special to you is so much better in the kitchen than on the couch. Another great thing is it lasts in an air-tight container in the refrigerator for a week and up to two weeks with the rum in it. However, it only made it 24 hours in my fridge. Next year for a special gift, large canning jars will be filled with this glorious libation.

Black-Spiced Rum Eggnog
Makes 6–8 servings

Ingredients & Preparation

4 cups whole milk
1 cup half + half
1 cup heavy cream
4 oz. black-spiced rum
1 tablespoon honey
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.

6 egg yolks
1/4 cup sugar
1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.

When the milk and yolk mixture is ready, pull it out of the fridge and set aside.

6 egg whites
1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

A little extra . . . the perfect topping:

1 cup heavy cream
1 tablespoon + 1 teaspoon sugar
1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

Enjoy and happy holidays to you.

Ali

Penne alla Vodka

ChatandChew — Tue, 13 Dec 2011 21:31:25 +0000

Last night was one of those nights that screamed comfort food and the couch. After a long weekend and an even more crazy day at the office- dinners that can be made in less than 30 minutes are a blessing. It’s rich and decadent and oh so comforting. This pasta dish tasted even better the next day for leftovers. Yum.

I have no clue why I feel compelled to order penne alla Vodka when I eat at my local Italian joint when it’s so easy to make at home. It’s looks very fancy schmancy to serve for the holidays and will take no time/drama to make. I will definitely be throwing this together for Christmas with a mixed green salad, antipasta platter, garlic bread and Tiramisu. Did I forget about the wine? There will be lots of wine. The red pasta sauce with specks of green (parsley or basil) are so festive.

Penne alla Vodka

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Ingredients

2 tablespoon butter
1/4 cup finely minced shallots
3 medium garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper
1 28-oz can whole tomatoes, crushed by hand
1/3 cup vodka
1/2 to 1 cup heavy cream
Kosher salt to taste

Instructions

Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute.
Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
( I used a hand blender because I’m lazy and omitted the next step.)For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.

Recipe via Serious Eats

I’m in love with the Dogbar

ChatandChew — Wed, 07 Dec 2011 21:04:49 +0000

We headed down south for a little vacay last weekend to Miami. We hit up Joe’s Stone Crab, the Delano, the bar at the W and the Dogbar. If you’re a dog lover you must head to the Dogbar or check out their really cool website and blog. Like their slogan says, it’s everything you’d love if you were a dog. I call it heaven. It’s not just for dogs- I bought a ton of stuff to spoil the cats too. Nip and all. I feel guilty about neglecting the pets since having the baby.

It was nice to get all my holiday shopping done in one store for the friends and fam. I hope they aren’t reading my blog right now. I bought these bowls for my friend Rick. $6.99. You can’t beat the price and cuteness.

These bling collars for Mel. Let me rephrase that- it’s for Jessie, Mel’s dog. Though I’m sure she would look pretty hot wearing these too.

And the best dog bed in the world. Once you sit in this bed- you’ll buy one for everyone you know with a dog. They come in a ton of color, sizes and patterns. My brother has been known to take naps in it too. Try it.

For $12 -these are great stocking stuffers. Put this on your leash and you’re never left in an embarrassing situation. Nobody is going to regift my presents this year!

Got a pet question. Their staff has all the answers like how to handle my little flea problem. It’s like a free trip to the vet. I feel like a spokesperson but this is really a cool store.

Sardine and Arugula Sandwich

ChatandChew — Sat, 22 Oct 2011 10:55:19 +0000

You either like sardines or not. It’s okay if you don’t. I’m not judging. My girlfriend Lorraine came over for dinner last night and I had already put this on my mental menu for the evening. She whined about my choice while downing her bottles of Corona. I gave in and told her that if she wasn’t happy with my choice she would get a free sushi dinner. I thought that was pretty generous.

Let me just tell you once this concoction was completed, all you heard from the kitchen was sounds of ooohhh and yum and compliments for yours truly. I didn’t have to pay for a sushi dinner!

I opted for a multigrain baguette that was too beautiful to resist. I lightly toasted the bread, schmeared on some Grey Poupon (I even reenacted the commercial for my audience), added some bitter arugula tossed in some oil from the sardines, layered on the perfectly cooked eggs and voila an amazing dinner was served.

I poured myself a tall glass of SkinnyGirl Sangria that had been sitting in the fridge. The cold sweet cocktail paired nicely with the saltiness of the sardines and the slightly warm bread and eggs. I have to say as simplistic as this recipe was, it was one of the best sandwiches I’ve ever had.

Sardine and Arugula Sandwich

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

2 tablespoons Dijon mustard
8 slices Jewish rye bread or whole grain baguette
2 handfuls of fresh arugula
1 tablespoon walnut, olive oil or saved oil from the sardines
2 tins good quality oil-packed sardines, drained
2 hard-boiled eggs, sliced

Instructions

Spread one half tablespoon of mustard on four slices of bread.
Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.
Lay the hard-boiled egg slices over the sardines.
Top with remaining bread, cut in half, and serve.

Recipe and image via Yum Sugar

Garlic-Sherry Burgers with Stilton & Pub Browns with Horseradish Sauce

ChatandChew — Thu, 20 Oct 2011 14:30:43 +0000

Now that we’ve entered into football season, I try to save recipes that are fun and filling and go great with a cold beer. You never know when an uninvited guest might pop in to watch a game and this will definitely impress. These garlic-sherry burgers with Stilton & pub browns with horseradish sauce was a little labor intensive but well worth it. Make sure not to reduce your sherry sauce until nothing is left. I did. Is it my fault I stated drinking early?

The burgers are flavored with fresh parsley, Worcestershire sauce, pressed garlic and then topped with thinly sliced shallots. The patty is then sandwiched on a brioche bun and topped with decadent Stilton and doused with a sherry reduction. You could add cress and pickles for crunch but it seemed too healthy for me.

On the side of these gorgeous burgers is pub browns or french fries (are we still supposed to call them Freedom Fries?) These are chunky cut potatoes fried in bacon fat and served with horseradish cream and crisp bacon bits. I love potato skins so I left them on. Saved 5 minutes doing it too. Let me know if you try this recipe…

Garlic-Sherry Burgers with Stilton & Pub Browns with Horseradish Sauce

Prep time: 40 mins

Cook time: 15 mins

Total time: 55 mins

Ingredients

1 cup dry sherry
EVOO, for drizzling
5 slices good-quality bacon, sliced crosswise into 1-inch pieces
1 1/2–2 lbs. baking potatoes
Coarse salt and black pepper
1 1/3 lbs. ground beef (15-20% fat)
1/4 cup finely chopped flat-leaf parsley
About 3 tbsp. worcestershire sauce
4 cloves garlic, grated or pasted
2 large shallots, halved and thinly sliced
12 oz. stilton or other blue cheese, crumbled
Upland cress or watercress leaves, for garnish
4 brioche rolls, split
Bread-and-butter pickle slices, for garnish
1 cup sour cream
Splash heavy cream or half-and-half
2 tbsp. prepared horseradish
3 tbsp. finely chopped fresh chives

Instructions

Place the sherry in a medium pot and bring to a boil, then lower the heat to a simmer and reduce to about 1/3 cup, about 10 minutes.
Meanwhile, preheat a large cast-iron skillet or griddle to medium-high heat. Heat another large skillet over medium-high heat with a drizzle of EVOO. Scatter the bacon in the pan and brown, then transfer to a paper-towel-lined plate to drain; leave the drippings in the pan.
Peel the potatoes and halve lengthwise. Slice each half lengthwise into 4 wedges, then crosswise into thirds (24 pieces per potato). Scatter the potato pieces in the bacon drippings and season with salt and generously with pepper. Cook to brown, about 5 minutes. Cover the skillet with foil, lower the heat and steam the potatoes, 6 to 7 minutes. Uncover, raise the heat to medium-high, flip and brown on the other side until deep, deep golden and very crisp, 3 to 4 minutes.
While the potatoes are working, place the beef in a bowl and season with salt (it makes a nice crust), the parsley, worcestershire, garlic, lots of pepper and a drizzle of EVOO. Combine but do not overwork. Shape into an even mound and score into 4 portions. Form the portions into mounds
Place the mounds in the preheated skillet and squish into patties with a spatula. Top with the shallots, pressing them in. Cook the burgers for 4 minutes, then flip and cook for 4 minutes more. Top with the stilton to melt in the last minute, then douse with the reduced sherry. Place cress on the roll bottoms, then the burgers, pickles and roll tops.
Stir together the sour cream, heavy cream, horseradish, chives, salt and pepper.
Serve the burgers with the pub browns topped with the horseradish sauce and bacon bits.

Recipe and image via Rachael Ray mag. I thank whoever leaves their magazine on the “Free Table” at my office.

Chipotle Turkey Chili with Apples and Cheddar

ChatandChew — Fri, 14 Oct 2011 09:41:46 +0000

Fall is a magical time of the year. I look forward to sweaters, hot cider and holiday decorations. Next step is to change all the candles in the house to sinfully smelling pumpkin and cinnamon. I’m on a pumpkin kick and even though I wanted the baby to be Princess Leia for Halloween, the husband begged me for this pumpkin costume. I can’t wait to see her dressed up! Sorry, I digress.

Fall is also about apples. Don’t be afraid of adding fruit to meat dishes or in this case- poultry. This is less a heavy chili and more of a creative concoction that works well together. Ground turkey, chipotle chile, green apples, cinnamon, cider, sharp white cheddar cheese, pepitas and tortilla chips keep your taste buds dancing with this seasonal dish. Leftovers can be turned into spicy Sloppy Joes.

Chipotle Turkey Chili with Apples and Cheddar

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

2 tbsp. EVOO
2 lbs. ground turkey
1 can chipotle chiles in adobo sauce
Salt and pepper
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. sweet smoked paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 green apples
1/2 lemon, juiced
1 cinnamon stick
2 bay leaves
3 tbsp. tomato paste
1 1/2 cups chicken stock
1 cup organic cider
Shredded super sharp white cheddar cheese
pepitas (toasted pumpkin seeds)
tortilla chips, for serving

Instructions

Heat the EVOO, 2 turns of the pan, in a large dutch oven over medium-high heat. Add the turkey and cook until brown, using a potato masher to break it up. Remove all fat drippings from the pan.
Using a food processor, puree the chipotles and 2 tbsp. adobo sauce (to dial back the heat level, scrape out the chile seeds first). Stir 2 tbsp. of the chipotle puree into the meat; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (freeze what’s left over in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic.
Peel and chop 1 apple and add to the chili. Chop the other unpeeled apple and dress with the lemon juice. Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; simmer.
Top the chili with the cheese, reserved apple and the pepitas. Serve with the chips.

Recipe and image via Rachael Ray

Chicken Dijon Stew

ChatandChew — Wed, 12 Oct 2011 18:35:58 +0000

Now that Jason is eating chicken again I’m going crazy trying as many recipes as I can before he changes his mind. Chicken breasts are out. I need bones and skin. This is a great weeknight stew that can be served with a small salad, crusty bread and a full-bodied, fruity California Chardonnay. I chose to make it with herbed steamed rice but dreamt about the bread for dunking the gorgeous sauce.

The meaty chicken drumsticks are browned and then cooked down with onion, garlic and toasted coriander seeds. Then its topped with a reduced sauce of broth, mustard, crème fraîche and fresh tarragon. The leftovers were amazing at lunch the next day. Just a little sloppy to eat at my desk.

Chicken Dijon Stew

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Ingredients

1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
8 medium chicken drumsticks (about 3 pounds)
Salt and freshly ground pepper
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
2 tablespoons whole-grain mustard
3 tablespoons crème fraîche or sour cream
2 teaspoons chopped tarragon
Crusty bread, for serving

Instructions

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat.
Serve the chicken with crusty bread.
Make Ahead The stew can be refrigerated for up to 3 days.

Recipe and image via Food & Wine