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Spike Up Your Holiday Season

Tuesday, December 18, 2012 at 09:12 AM - Posted by Megan - (0) comments

Since appearing on season 4 of Top Chef, life has been pretty hectic for Spike Mendelsohn. Besides opening an empire of restaurants in the Washington, DC area—including Good Stuff EateryWe, the Pizza and new Capital Hill French bistro Bearnaise (slated to debut in late February)—the celebrity chef can be seen delivering funny one liners on Bravo’s Life After Top Chef and competing in Food Network’s Next Iron Chef.

As if his plate wasn’t already full, Spike has recently teamed up with Captain Morgan to create unique recipes featuring the spiced rum and their newest signature liquor, Black Spiced Rum—a bold flavored Caribbean rum blended with natural spices. So how’d this new partnership come about? “I’ve always been a fan of Captain Morgan, so for me it was an exciting opportunity to partner with them. As a chef, it was kind of an adventure to create these new food and cocktail recipes for the brand. It’s been really interesting and a very fun campaign.” Spike shared with me.

And how he got creatively inspired? “Literally, I pictured myself in a pirate’s outfit on a pirate ship, sailing around the Caribbean and being inspired to create some really delicious food and drinks that incorporate Captain Morgan.” he mentioned. Aye aye, Captain Spike.

Spike was kind enough to share a few of his exclusive recipes, which are sure to spice up all your holiday celebrations. Enjoy!
 

 
Captain Morgan Spiced Sweet Potato Marshmallow Casserole

  • 10 baked sweet potatoes
  • 1 cup  brown sugar
  • 1 cup  butter
  • 1 teaspoon  cinnamon
  • 1 teaspoon clove
  • 1 dash nutmeg
  • 1 dash allspice
  • ½ cup orange juice
  • ¼ cup Captain Morgan® Original Spiced Rum
  • One (1) 16-ounce bag of mini marshmallow
  •  
    Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste.  Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.

     

     
    Black Apple Harvest

  • ¾ cup apple sauce
  • 1 teaspoon cinnamon
  • 1 dash allspice
  • 1 dash nutmeg
  • 1 tablespoon crushed ginger
  • Juice from one lemon (save the rind)
  • 0.25 ounces apricot liquor
  • 1.25 ounces Captain Morgan® Black Spiced Rum
  •  
    In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.

    Note: If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.

     

     
    Port Royal Punch (serves 25)

  • Two (2) 46-ounce cans of pineapple juice
  • 3 cups mango juice
  • 1 750 mL bottle of Captain Morgan® Original Spiced Rum
  • 4.5 ounces of grenadine
  • 3 oranges sliced thinly and quartered
  • 3 cans of Sprite for fizz
  •  
    In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.
     

    Additional recipes can be found on Captain Morgan’s Facebook page.

    Images courtesy of Taylor Strategy and Kraut Rocks

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    Top Chefs Join Forces for Hurricane Sandy Relief

    Friday, November 2, 2012 at 04:11 PM - Posted by Megan - (0) comments

    While the aftermath of Hurricane Sandy continues to swamp the Northeast, several Top Chef alumni are doing their part to help make a difference in the wake of this tragedy.

    Former Bravo cheftestants Angelo Sosa, Dale Talde, Kevin Sbraga and Jennifer Carroll are joining forces this Monday night at Sosa’s Hell’s Kitchen hotspot Añejo Tequileria y Restaurante to raise needed money for the victims of Hurricane Sandy. “The devastation from this storm is heart-wrenching and we are passionate about helping those affected in the Tri-State area and beyond,” explained Sosa. “We are trying to do our part by helping with relief efforts the best way we know how, through food and community support.”
      
    Each chef will put their culinary skills to the test by creating a unique dish in true Top Chef-style as part of a four-course tasting menu with cocktail accompaniment. Additional specialty libations created by Añejo’s Beverage Director Joshua Wortman will also be available to raise funds for relief efforts. Spirits will be generously donated by Herradura Tequila and local producer, Jack from Brooklyn.

    Seatings are at 6pm and 8pm, tickets are $100 and all proceeds will benefit the Red Cross. Reservations can be made at anejonyc.com, by calling 212.920.4770 or emailing rsvp@anejonyc.com. I hope you’ll join me in supporting this fantastic cause!

    Añejo Tequileria y Restaurante is located at 668 10th Avenue (at 47th Street) in NYC

    Keep up with the latest on Twitter: @AnejoNYC  @AngeloASosa  @DaleTalde  @KSbraga  @ChefJenCarroll  @jrwortman

     

    Additional Añejo coverage: Celebrate Cinco De Mayo with Añejo Tequileria

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