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Wednesday, May 4, 2011
Recipe / Priscilla Tsai / Drinks Margaritas for Cinco de Mayo
Posted By Priscilla Tsai on Wed, May 4, 2011 at 2:29 PM
Espolón Tequila asked three top mixologists from New York, Los Angeles and San Francisco to craft what could be the country's first Taco Truck Cocktail Pairing – just in time for Cinco de Mayo. To pair with tacos, the mixologists came up with tequila drinks like Bebida de Puebla (made with Benedictine and coffee liqueurs), Sidra de la Mula (Apple Cider Mule, made with bitters and Sidral Mundet), and Bucking Borracho (made with ginger syrup, lemon and lime juice, and chocolate bitters). Click here to see all the cocktail and taco recipes.
Wanting to get in on the fun, I came up with my own tequila creation: The Cara Cara Espolón Margarita. Made with fresh Cara Cara oranges, limes, simple syrup, and Espolón Tequila, this Mexican cocktail is refreshing and light.
Never one to really enjoy those calorie-laden, super tart and syrupy sweet margarita mixes used a restaurants, I made sure these are just sweet and tart enough, and not artificial-tasting and over done.
I only made a couple of these citrus margaritas, but you might want to make a whole pitcher of these tomorrow.
And if you prefer your margaritas be made for you, check out Creative Loafing's big list of Cinco de Mayo parties here: http://blogs.creativeloafing.com/atlarge/2011/05/03/cl-presents-our-list-of-2011-cinco-de-mayo-parties/
Tuesday, May 3, 2011
Events What to eat at the Wells Fargo Championship
Posted By Priscilla Tsai on Tue, May 3, 2011 at 2:20 PM
Watching live golf works up an appetite ... all that walking around and standing!
Levy Restaurants, the official restaurateurs for the Wells Fargo Championship, offers you new menus this year for the championship at Quail Hollow Club, May 2-8, 2011.
New items:
Fried Peaches will served in at the Champions Club, and concession stands on the 9th Green and 13th Fairway, the fried peaches have a crispy cinnamon crust and are served with a vanilla cinnamon Greek non-fat yogurt dipping sauce.Levy Restaurants has added gluten-free snacks and Red Bridge Beer throughout the grounds at the concession stands on the 6th Green, 9th Green, 13th Fairway, 16th Fairway and the Course Driving Range.
The classic hamburger offered throughout the grounds was developed exclusively for the Wells Fargo Championship and is an all-natural blend. It’s handmade, freshly cooked and is now larger, and served with fresh lettuce and tomato. It’s available at the Concession Stand 9th Green, Concession Stand 13th Fairway, Practice Facility and Concession Stand 16th Fairway.
The Roasted Chicken Snacker on Honey Wheat Roll is a $3 sandwich snacker made with a savory chicken salad. Available course wide at concession stands on the 9th Green, 13th Fairway, 6th Green, 16th Fairway, Course Driving Range, and Drink Stands at the 8th Tee, 9th Tee, and 18th Fairway.
The Big Cheese – focaccia bread loaf topped with fresh garlic, oregano, parsley, and a blend of shredded Romano, asiago, and parmesan cheeses. Available in a full or half order in the Event Lawn Grille, the loaf is then oven baked until golden brown and crispy, and sliced for sharing and dipping in a side of marinara sauce.
A new Cuban toasted sandwich is now available.
On Cinco de Mayo (Thursday, May 5), guests can also enjoy frosty, frozen margaritas in the Champions Park Bar and the Event Lawn and chicken quesadillas on the Champions Club menu.
Monday, May 2, 2011
Smorgasbord Win tickets to see Guy Fieri May 18
Posted By Priscilla Tsai on Mon, May 2, 2011 at 2:05 PM
Guy Fieri and his bleach-blond hair are rolling into town Wednesday, May 18. He will be hosting his Guy Fieri Food Road Show at Ovens Auditorium.
Want to go? I'm giving away a pair of awesome tickets - Orchestra row seating. To win, just leave a comment below. I'll randomly pick a winner and notify winner by email (so make sure you put down your correct email address).
Good luck!
Events MAY 13: Waxhaw's Farm to Table Dinner
Posted By Priscilla Tsai on Mon, May 2, 2011 at 1:47 PM
Events / free food Chick-fil-A loves teachers
Posted By Priscilla Tsai on Mon, May 2, 2011 at 1:37 PM
To celebrate Teacher Appreciation Day tomorrow, May 3, Charlotte-area Chick-fil-A restaurants will give away a free sandwich to all current teachers and staff between the hours of 10:30 am and 10 pm.
To get your free sandwich, show a your school ID. The offer includes the Original Chick-fil-A® Chicken Sandwich or Chick-fil-A® Spicy Chicken Sandwich. One free item per customer, please.
(Offer valid in-store and in the drive-thru. Offer only valid at participating Charlotte-area Chick-fil-A restaurants.)
Recipe / Priscilla Tsai / Cookie Peanut butter-stuffed chocolate chip cookies
Posted By Priscilla Tsai on Mon, May 2, 2011 at 8:00 AM
What's better than dessert?
TWO desserts!
These cookies are like two desserts in one. Chocolate chip cookie dough batter is wrapped around a Reese's-like peanut butter ball. Eating the resulting cookie is like stuffing a chocolate chip cookie and a Reese's Peanut Butter Cup in your mouth at the same time. I guess you could do that and get the same effect, but this is a much more civilized way of doing it.
Pick your favorite chocolate chip cookie recipe for the dough. I used the Toll House recipe. You can find it here. I chilled the dough overnight to make it easier to work with.
For the peanut butter part, combine 1 cup of peanut butter with 1 cup of powdered sugar. Roll the mixture into 1-inch balls and set aside.
To form the cookies, roll a bit of cookie dough into a golf ball-sized ball. Then create a little indent in the middle, while also flattening it a bit, using your pinch-pot skills from elementary school. Place a peanut butter ball in the middle, roll chocolate chip cookie dough around it enclosing the filling completely, and then roll it between your palms to create a nice little round ball. Repeat until all dough is gone.
Place the cookie dough balls 2 inches apart on parchment or silpat-lined cookie sheets. Bake according to chocolate chip cookie recipe.
They're best when eaten warm. I'm sure you can imagine how deliciously ooey gooey they are fresh out of the oven.
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
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Recipe: Pomegranate Gingerbread Granola
Breakfast logic: Things that are crunchy are good. Granola is crunchy. Therefore, it is good.
