hungry for more?

subscribe to!

food for thought



  • No categories

festivals and events

raves and reviews

the sweet scoop

the sweet scoop

posts tagged ‘cooking’

Think Outside The Bomb: Jägermeister Revisited

Tuesday, December 3, 2013 at 08:12 AM - Posted by Megan - (0) comments

cocktailJägermeister. A spirit synonymous with rock ‘n’ roll, college kids, shot machines and the notorious Jäger Bomb. But there’s much more to this complex, century-old herbal liqueur than you may realize. Jäger is having somewhat of a “second evolution” and has been popping up on both cocktail and food menus across the country.

“We’re seeing more placements on cordial listings in higher tier restaurants, as well as cocktails coming out from top bartenders nationally,” shares Todd Richman, Corporate Mixologist for Sidney Frank, the US importer of Jägermeister (and the 2013 Tales of the Cocktail Best American Brand Ambassador winner). “Jägermeister is distilled with 56 different herbs, roots, flowers and fruits. And when you mix it with something else containing one of those ingredients, it completely changes the flavor profile.”

Whether used as a base or a modifying spirit, Jäger has become a go-to among many of the country’s top bartenders. Sean Hoard of Portland, Oregon’s Teardrop Lounge cites that “the incredibly balanced flavor profile” makes Jägermeister “a particularly fun product to work with.” While Sean Kenyon, owner of Williams and Graham in Denver, Colorado, says “Jägermeister is a truly versatile liqueur; excellent on its own, but it’s true beauty is in cocktail applications. As a complementary ingredient, it adds complexity, aromatics and subtle sweetness to cocktails.”

Screen shot 2014-01-27 at 9.02.38 AM
More and more frequently, prominent chefs have been dabbling with Jäger’s flavor complexity and versatility in cooking. Celebrity chef Chris Santos recently created an entire five-course menu of Jäger-infused grilled BBQ fare at his NYC hotspot Beauty & Essex, and debuted an exclusive dinner featuring six spirited courses paired with specialty cocktails during last week’s Tales of The Cocktail festival in New Orleans. Santos also showcased several Jäger-fueled dishes—including Jägermeister-Kissed Chicken Skewers, the Ultimate Charred Jägermeister Burger, and Black Cherry & Jägermeister Baby Back Ribs—on the menu at his other popular restaurant, The Stanton Social.

So don’t be surprised if you come across Jäger on the menu during your next night out. Dare to give it another try?

Images courtesy of Jägermeister

Share the love!
  • Facebook
  • Twitter
  • LinkedIn
  • RSS

Lighten Up, America! Cookbook Giveaway

Saturday, October 12, 2013 at 12:10 PM - Posted by Megan - (1) comment

There’s nothing like the comfort of your favorite foods. And America has a rich history of standout dishes that are loved by the masses. Cooking Light’s latest book Lighten Up, America! is a celebration and discovery of regional American cooking, which encourages you to indulge in the foods you crave most.

Lighten Up, America!

Contributing editor, Allison Fishman Task, embarked on a journey across the country—from Maine to Alaska—to ensure this collection includes the nation’s most beloved fare. Dig into recipes for all your regional favorites, from Chicago hot dogs to Memphis barbeque to Florida’s famous key lime pie.

Want to have your cake and eat it, too? Absolutely! Ranging from breakfasts to desserts, the 150 dishes in Lighten Up, America! have been recreated to be lower in fat, sodium and calories than their traditional preparations, but are still packed with mouthwatering flavor. So, you can savor the country’s most crave-worthy cuisine without the guilt.

Hungry to dive in and get cooking? Grab yourself a copy here (available on October 22nd) or enter my giveaway below for the chance to win an advanced copy!
LUA book 

What’re your tips for putting a healthy spin on favorite regional dishes? Share your secrets for the chance to win an advanced copy of Lighten Up, America!

Just comment with your ideas below, on Facebook, or tweet me @ThisGirlCanEat—and be sure to use hashtag #LightenUpAmerica.
I’ll be picking a winner next week. Best of luck!
Images courtesy of Cooking Light

Share the love!
  • Facebook
  • Twitter
  • LinkedIn
  • RSS

TGCE to Judge the 2013 Louisiana Seafood Cook-Off

Sunday, May 19, 2013 at 10:05 PM - Posted by Megan - (0) comments

Wednesday kicks off the 21st annual New Orleans Wine & Food Experience, and my excitement over heading down to the Big Easy for all the food, fun, and festivities is overwhelming.

It was an absolute honor to be invited to be one of the judges of the Louisiana Seafood Cook-Off—a yearly cooking competition where celebrated local chefs create their most delicious signature dish showcasing fresh Louisiana seafood in all its glory. Helping select a winner will surely be a tough task, considering the caliber of chefs competing. So am I ready for the challenge? You bet! I may even pack my elastic waist pants.

winning catfish dish
Last year, chef Keith Frentz of Lola restaurant won over the judges and was crowned “King of Louisiana Seafood” for his “Friday Lunch Special,” a cornmeal-dusted wild Des Allemands catfish with Camellia red beans and local crawfish succotash, braised collards, and homemade tartar sauce (get the winning recipe here). And on Saturday, one of these talented ten will snag the coveted 2013 title. It’s thrilling to be able to play a role in this year’s Cook-Off excitement — wishing all participating chefs the very best of luck! Really looking forward to meeting you and trying each of your dishes.

For delicious updates throughout the entire festival, be sure to stay connected via social media (Twitter, Facebook, Instagram). Cheers!

Image courtesy of

Share the love!
  • Facebook
  • Twitter
  • LinkedIn
  • RSS