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posts tagged ‘food network’

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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    Going Mad for Meatballs at NYCWFF 2012

    Friday, October 12, 2012 at 10:10 PM - Posted by Megan - (0) comments

    Thursday night, the 5th annual New York City Wine and Food Festival kicked off with two of the weekend’s most anticipated events. And though I would’ve loved to witness food royalty roast Anthony Bourdain, the Italian in me couldn’t bear the thought of missing one of my favorites—Meatball Madness hosted by the lovely Giada De Laurentiis. “This is the best Meatball Madness ever,” Giada exclaimed about the ‘always sold out’ event, which is in its fourth consecutive year.

    1. People\'s Choice winner Donatella Arpaia with host Giada De Laurentiis (pic: Neil Rasmus/BFAnyc.com)
    2. Casa Nonna\'s classic veal porcini meatball came with a dollop of creamy burrata cheese
    3. Neapolitan veal and pork meatballs with lemon, capers & brown butter from Atlantic City\'s Fornelletto
    4. Meatball lovers packed into SoHo\'s 82 Mercer to chow down on 36 different varieties
    5. High Heat Pizza Burgers & Tap topped a thin crust pizza with their \"broken balls\"
    6. The ultimate ballers and last year\'s People\'s Choice winners, The Meatball Shop\'s Daniel Holzman & Michael Chernow served pork balls with spicy meat sauce (pic: SeriousEats)
    7. Alison Eighteen created a homestyle meatball with pomodoro, parmigiana and fresh basil
    8. Hearth and Terrior chef-owner Marco Canora served his parm balls between bread
    9. Loved Gramercy Tavern chef Michael Anthony\'s spicy lamb spheres with yogurt sauce
    10. One of the night\'s most unique—Edi & The Wolf\'s Austrian-style pretzel-stuffed balls
    11. Pastry chef Johnny Iuzzini sweetened things up with cake pops and an edible paint graffiti wall
    12. My favorite cocktail! Palm Bay offered Aperol Spritzes for guests to sip as they sampled
    13. City Grit\'s Sarah Simmons served a Southern slider with onions on a cracker crisp
    14. The night\'s big winner, chef Gabe Thompson of L\'apicio, celebrates with his sous chef
    15. Event judges Anne Burrell and Geoffrey Zakarian put on their best taste tester faces (pic: Neil Rasmus/BFAnyc.com)

    The large-scale tasting showcased dozens of the city’s best chefs, who rolled out their version of the perfect bite. Hundreds of meatball maniacs packed into SoHo’s 82 Mercer to sample 36 different types of saucy spheres—in styles ranging from traditional Italian polpette with tomato gravy to pretzel-stuffed Austrian balls and Spanish oxtail albondigas.

    Judges Alex GuarnaschelliGeoffrey Zakarian and Anne Burrell, along with Pat LaFrieda and Mark Pastore of sponsor La Frieda Meats, crowned Gabe Thompson of the soon-to-open L’Apicio the night’s big winner for his Amatriciana version. The carnivorous crowd also casted their votes and Donatella Arpaia snagged the coveted People’s Choice Award for her mother’s classic recipe of melt-in-your-mouth tomato braised veal meatballs.

    Aperol Spritz cocktails, a selection of vino and sparkling San Pellegrino refreshed partygoers, while a display of cake pops from pastry hotshot Johnny Iuzzini provided some sweet relief. Meatball Madness started off the NYCWFF in delicious fashion and everyone seemed to have a ball—while devouring dozens!

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    Lunch Table: Cashew Curry Chicken Salad Sandwiches

    Monday, September 10, 2012 at 10:09 AM - Posted by Megan - (18) comments

    September is a time for new beginnings. And whether you’re going back to school or settling into a fall schedule, nothing helps you power through the day like a delicious, energy-packed lunch.

    So what to make when you’re brown-bagging it? It’s easy to get stuck in the same boring weekday routine, but my friends at Food Network aim to change that. They’ve invited me to be part of today’s Communal Table lunch party, where members of the online food community share recipes for midday mealtime inspiration.
     
     
    My lunch table contribution is a simple, satisfying sandwich recipe that tastes sophisticated, yet is easy to put together on busy mornings (or the night before). This chicken salad’s high protein content will help combat mid-afternoon slumps, while hearty cashews, curry powder and sweet-tart grapes deliver a dynamic flavor and texture punch.

    Since this recipe was adapted from Cooking Light, it’s a wholesome option for school lunch boxes too! Kids are sure to love the combination of crunchy nuts and juicy grapes—plus, the curry is subtle enough that it won’t overwhelm picky little palates.

    Dig into the recipe at the bottom of this post, and check out the below links for more fantastic lunch ideas from around the web. Want to join the party? Get in the conversation and share your favorite recipes on Twitter by using hashtag #pullupachair (@FoodNetwork @ThisGirlCanEat).
     

    Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
    Made by Michelle: Almond Butter and Banana Sandwiches
    Chez Us: Healthy Tuna Salad
    And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
    Napa Farmhouse 1885: Back to School Roasted Chicken Legs
    Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
    Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
    This Girl Can Eat: Cashew Curry Chicken Salad Sandwiches
    Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
    Haute Apple Pie: Edamame Hummus
    Feed Me Phoebe: Deviled Egg Salad Sandwiches
    Creative Culinary: Margarita Watermelon
    Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

     

    Cashew Curry Chicken Salad Sandwiches (serves 2)
    adapted from Cooking Light

  • 1/4 cup lowfat sour cream
  • 1 tablespoon light mayonnaise
  • 1/4 teaspoon curry powder
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/3 cup chopped celery
  • 2 tablespoons chopped dry-roasted cashews
  • 1 tablespoon finely chopped green onions
  • 2 whole wheat rolls or hamburger buns (or whole wheat sliced bread for kids)
  • 2 cups red or green seedless grapes, halved
  • Black pepper and salt to taste
  • Lettuce and tomato (optional)
  •  
    Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Salt and pepper to taste. Serve chicken salad on rolls and garnish with lettuce and tomato (optional).

    Happy lunching!

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