Burt Reynolds' Mustache: Whisk(e)y Wednesday presented by Lock & Key

Burt Reynolds' Mustache at Lock & Key

Few things are as legendary as Burt Reynolds' mustache. Perhaps a Hulk Hogan leg drop or Britney Spears in a school girl outfit could come close, but still, that is one Hell of a mustache. In fact, it is such the 'stache that the Lock & Key Whiskey Bar named a cocktail after it. Part bourbon, part Scotch, and part other elixirs, the cocktail presents a smokey, whiskey forward balance that is great for sipping with or without upper lip hair.

The drink begins with a generous pour of Buffalo Trace bourbon. The skilled barkeeps at Lock & Key precisely add dry vermouth, simple syrup, B&B brandy, and Laphroaig 10 yr single malt Scotch to the mixture then pour it over a large square ice cube in a round rocks glass. The cocktail looks simple. It isn't garnished with an herb garden or served up where expectations are for the drinker to extend a pinky while sipping. Instead, the classic whiskey drink presentation is exactly how Burt Reynolds and his mustache would want it. And once you draw it to your tongue, your taste buds will tell you that the drink is anything but simple. There's a touch of sweetness that gets rounded out by the smoke from the Scotch. Every ingredient plays its role, and you'll be looking forward to ordering another.

Burt Reynolds and his famous mustache

Turkey Day with Virtual Potluck and Marx Foods

A group of food bloggers from around the country who were brought this Fall for the Emeril's cookbook promotion has together decided to continue to work together on other projects. I'm very proud to be a member of the Virtual Potluck group and hope to continue to do some amazing things such a wonderful and inspirational group of bloggers. One of our first promotions is to cook a virtual Thanksgiving meal with ingredients from Marx Foods, a gourmet specialty food company that can send amazing ingredients straight to your door. You can actually use a promocode this week to get a discount at Marx Foods: Enter “POTLUCK” into the “Coupon Code” field at checkout for 10% of everything in the store. Valid 11/21 – 11/27.  My contribution was part of "Turkey Four Ways" meal that I prepared for WBRZ news in Baton Rouge. The special should air the night before Thanksgiving. You can find links to the rest of the Virtual Potluck meal on Cookistry, and you can find all four turkey recipes at Deep South Magazine, but below is the recipe for the Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce!

Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce
2 turkey thighs
2 tsp. smoked sea salt (or kosher salt) - From Marx Foods
1 tsp. fresh cracked black pepper or to taste
1 puya chili with stem removed (or guajillo or other medium-heat pepper) - From Marx Foods
3 T grapeseed, sunflower or canola oil, divided
1/2 ounce dried black trumpet mushrooms or other mushroom variety - From Marx Foods
1 cup hot water
2 shallots, diced
2 cloves garlic, minced
1/2 cup white wine
1/4 cup brandy
1/2 cup cream
1/4 pound butter
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Pat turkey thighs dry with a paper towel. Lightly score the skin of both thighs with a knife in a crosshatch pattern. Sprinkle skin side with smoked sea salt and place aside to rest for at least 10 minutes. In a food processor, add the chili and 2 tablespoons of oil. Pulse the food processor to incorporate and make chili oil. Place dried mushrooms in hot water and let soak for at least 10 minutes. Heat the chili oil over high heat in an oven-safe sauté pan. Sprinkle the turkey thighs with black pepper and place skin down in the chili oil. Sear the skin side for 4-5 minutes and then flip the thigh over. Transfer pan to oven and continue to cook for 30-35 minutes until the thighs have reached an internal temperature of 165 degrees.

In a separate sauté pan, add the remaining 1 tablespoon of oil and place over medium-high heat. Add the shallots and stir for 1-2 minutes. Add the garlic and continue to stir for another minute or two. Drain the mushrooms, chop them a little if desired, and add to the pan. Add some freshly ground black pepper. Lower the heat to medium. Add in the white wine and cook until reduced by half. Carefully pour in the brandy and continue to reduce for a few more minutes. Add the cream and again cook until reduced by half. Reduce heat to low. Stir in and melt the butter. Taste and add salt as desired. Once the butter is in, do not return the sauce to a boil. Pour sauce over turkey thighs and pasta if desired.

The Netherlands - The 2010 FIFA World Cup Bites and Boozes

The Netherlands

Ah, The Netherlands.  Holland.  The Dutch.  The side in orange.  They defeated Brazil 2-1 today in the quarterfinals of the World Cup, and while their magical run in international play continues, their turn on the Bite and Booze World Tour is now. Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands. The Netherlands is renowned for its varieties of cheese and it is where Dutch process chocolate originated. Dutch cuisine is somewhat limited in its diversity of dishes (like many Northern European cuisines) and includes a high consumption of vegetables compared to the consumption of meat.

Since it is early in the morning in America as The Netherlands and Brazil square off on the pitch, we'll take a look at some Dutch pancakes. A pannekoek (plural pannekoeken) or pannenkoek (new Dutch spelling) is a Dutch pancake. Pannekoeken are usually larger and thinner than American or Scottish pancakes. They may incorporate slices of smoked bacon, apples or other fruits, stem ginger, cheese, or raisins. Plain ones are often eaten with white or brown sugar. The ingredients are flour, milk, and eggs. Beer may also be added to the mixture in order to give it a better flavor, but most of all it helps the batter rise. In Dutch pancake restaurants (pannenkoekenhuis) many more toppings can be ordered with them, including eggs, pear, or even pineapple, and they are often topped with Dutch stroop (sugar beet syrup), a dark, thick syrup common in the Netherlands. The closest taste equivalent to this syrup in the U.S. is sorghum syrup. In the Netherlands, a pannenkoek naturel in a pannenkoekenhuis is a plain pancake which one can top with as much powdered sugar or stroop as one desires from the condiments standing on the table.

Oranjebitter is a drink developed in the 17th century in order to celebrate festivities of the Dutch monarchy. It's distilled with several types of oranges. In the 17th century it used to be sweet (liquor), in the 18th and 20th century it was made without any sugar. Nowadays people tend to prefer sweet so 10% sugar is added.  Oranjebitter is made from distilled Curacao peel, bitter orange, and brandy.

To see what Eric has to say about Dutch beer, and how he avoids the two most famous beer producers which are Heineken in the west and Grolsch in the east, go to the BR Beer Scene.

Thanks and Credits:
http://en.wikipedia.org/wiki/Dutch_cuisine
http://www.dutchbakery.nl/nl_pannenkoeken.html
http://en.wikipedia.org/wiki/Pannekoek
http://www.thedrinkshop.com/products/nlpdetail.php?prodid=3722
http://www.delta.tudelft.nl/nl/archief/artikel/altijd-zo-geweescht-oranjebitter/19461

Slovenia - The 2010 FIFA World Cup Bites and Boozes

Slovenia

I could say something nice about Slovenia, but it would feel much better to just simply say GEAUX AMERICA!  That's right!  Today the USA plays Slovenia in their second match of the 2010 FIFA World Cup, so what better occasion could we find to eat and drink Slovenian bites and boozes?!  I'm always a fan of eating your opponent, and today should be no different.  Let's take a closer look inside the kitchens of Slovenians where we'll find Prekmurska gibanica and žganje.  

Prekmurska gibanica is a heavy cake like pastry that originated from the Prekmurje region of Slovenia.  The flour-based layers are stuffed with poppy seed, walnut, apple, raisin, and cottage cheese fillings.  The dish has achieved the status as a national specialty of Slovenia.  Prekmurska gibanica has reached the level of being considered a festival and ritualistic dish for the Slovenians.  In face, on Europe Day 2006, Prekmurska gibanica was the sweet chosen to represent Slovenia as the Cafe Europe initiative of the Austrian Presidency of the European Union.   




Slovenia has its own version of a beverage that is common in central and eastern Europe.  They call their's žganje.  It is basically a fruit brandy (like Serbia's rakija) that can be made from many different fruits.  There is a version of it that is sweetened with honey, though most traditional Slovenian žganje is not.  When honey is added they call it medeno žganje.  One day I'll have to make over to that part of the world to try all of this fruit brandy and distilled alcohols.  I've had a few tastes of various drinks, but I think I wouldn't mind getting immersed in it for a while!

For more of Slovenian beer, check out the BR Beer Scene!

Thanks and Credits:
http://www.formitas.si/novice/2009/06/istranova-je-odprla-svoja-vrata
http://en.wikipedia.org/wiki/Prekmurska_gibanica
http://wikitravel.org/en/Slovenia
http://www.slovenia.info/?kulinaricno_dozivetje=3425
http://kejzar.com/en/proizvodi2.html

Serbia - The 2010 FIFA World Cup Bites and Boozes

Serbia

In today's World Cup action, Serbia squared off against Ghana in a great match that saw a red card, a goal on a penalty kick, and the first win for and African country in an African-hosted World Cup.  While I'll get to the victorious Ghana later, this post will be about the classics of Serbian cuisine and beverages.  I'm really excited for this blog post because we're getting into some cultural foods and local beverages that many of my readers likely don't know by name.  Today we'll take a look at the Serbian favorites: Pecenje and Rakija!

I thought it might be most interesting to share a couple videos that I found while doing my research on Serbia.  First, let me explain that pecenje has a close bond to Louisiana cuisine and those familiar with the cochon-de-lait.  Pecenje is a slow-cooked whole animal (usually pig), but rather than cook it in a large oven or "Cajun Microwave," pecenje is traditionally cooked on a large rotisserie skewer next to an open flame.  Sounds great to me!  The is animal cleaned and liberally salted, then roasted whole.  After cooking, pecenje meat is usually cut into small square pieces, expect the head which is kept whole or halved.  Unlike whole cooked animals in other countries and cultures, Serbian pecenje is often served cold.

Enjoy the Serbian Music and a Look at Pecenje

Rakija is fruit brandy that has taken over as the unofficial drink of the Balkans.  In Serbia, most rakija is made at homes in small batches rather than commercially produced and sold in stores.  The stiff beverage can be made from any number of fruits such as plums, apples, peaches, cherries, and figs, though the most common fruit in Macedonia is grapes.  However, the national drink of Serbia is a type of rakija called slivovitz, which is made from fermented plum juice. 

Rakija could most easily be compared to American moonshine.  It is typically consumed at room temperature in a sipping glass.  The distilled fruit is strong, sweet, and delivers a delightful burning sensation on the way down.  If you don't understand what I mean by delightful, then rakija might not be the best drink for you.  Let me suggest this: rakija often makes first timers cough upon first sip.  I'd like to take that challenge.  Just to show you how much Serbians like rakija, check out the following music video from the song titled, what else, Rakija!  If that doesn't make you want a sip, I don't know what will!

Rakija!  I'll Take Two!

Make sure to check out the BR Beer Scene for some thoughts on Serbian beer! 

Credits and Thanks:

http://www.najslike.info/tag/pecenje/
http://shealile.wordpress.com/page/2/
http://en.wikipedia.org/wiki/Roasted_piglet