Category Archives: foodie

Sand Lot by Spike Gjerde

Is the coolest pop-up in Baltimore a home run or a ground out to second? We’re adding our review of Sand Lot by Spike Gjerde to the lineup so that you don’t miss it before it closes this season. 

I love Baltimore. There, I said it. 

History, art, sports, sailing, the food scene, there is just so much to dig about B’more.  J’dore! 

Sand Lot by local culinary heavy-hitter, Spike Gjerde,  is the hottest pop-up eatery in Baltimore this summer. Naturally, that meant we had to go check it out.

The name is an homage to the baseball history of the town that birthed The Great Bambino and the best damn sports flick ever – The Sand Lot!  

The Lot (venue)

Gaint Jenga, bocce ball courts, sidewalk chalk, beach chairs, strings of lights, hammocks, and SAND. The vibe is decidedly summer and certainly cool. 

From the shiny Airstream serving as the bar to the cargo container kitchens, the laid-back feel is fun and inviting. Hip menials, cocktails in hand,  toss cornhole bean bags. The high chair crew climbs through cargo nets waiting for their corn dog delivery and it works! 

The Lineup (menu) 

Don’t expect Woodberry Kitchen. The summer vibe extends to the menu which I can best describe as ballpark chic. While some dishes are certainly elevated it is still pretty much street food –  which I don’t mind but wasn’t expecting. 

Corndogs with Ranch – Strike

They weren’t impressive at all and serving them in a pool of ranch didn’t help. Even the 10-year-old was unimpressed… with a corndog! 

Pulled Pork Nachos – Walk-Off Double

The meat had a deep layer of flavor, owing no doubt to being smoked. The sauce was flavorful but not a huge wow. Combining the meaty favorite with crispy chips was a texture win.

Crab and Corn Fritters with Pepper Jam – Sacrifice Fly 

 Spike is well-known for keeping it local at all of his restaurants. Makes sense that crab would make the lineup at the lot. These fritters showcased very little of our iconic blue crab. Maybe understandably so since they were very small. The saving play here was an outstanding pepper jam that was the perfect pitch of sweet and spicy.

Smoked Meatballs – Home Run! 

OMG! Seriously, my mouth is watering at the mere mention. Mr. Gjerde, I’m not sure what you did to these but they are good enough to kick a vegetarian off the wagon.  

 

The Scorecard 

Food = Hit or miss but for the most part it is a solid Double 

Location = It isn’t the easiest place to find but I feel that sort of works in their favor. I’d say this is a 1 Run Single to Left. 

Atmosphere = Between the cool reclaimed vibe, the unique seating options and free activities (hello, bocce on the beach!) they get a Walk Off Homer. 

Family Friendly Score = Grand Slam! Pets welcome, lots of free activities, finger foods, and the best place to catch a Charm City Sunset, it’s a total win! 

Sand Lot Baltimore vs Pizza Delivery on a Friday Night – 10 to 0 

 

 

 

Bourbon Cherry Dark Chocolate Fudge

Bourbon Cherry Dark Chocolate FudgeHonestly, does a post with a title like this really need anything more than a recipe? I could tell you about how I’ve just recently developed an interest in bourbon, and the craft of distilling it. Could go on about how discovering I like it has sparked all sorts of mixology adventures. Maybe I should tell you that Maker’s Mark enlisted me in some boozy baking fun, and that they helped in the development of this recipe by sending along a bottle of their amber awesome for me to play with. But really, all you want to know is…

“How do I get this in my belly… NOW?!”

So here ya go, you chocolate-loving-booze-hounds. (people after my own heart)

Bourbon Cherry Dark Chocolate Fudge IngredientsOne note about ingredients : Though fudge is oft made with semi-sweet or milk chocolate, this recipe uses high cacao content dark and semi-sweet chocolates. Why? Because this blend helps showcase the smokey notes of the bourbon and plays well with the tart cherry flavor. I tested a few chocolate options and this final blend took the recipe over the top – which is what boozy chocolate should be, right?

Bourbon Cherry Dark Chocolate Fudge
Serves 24
Dark, rich and delish, adding bourbon and cherries takes this fudge from holiday treat to confection perfection. I highly recommended using both good quality chocolate and vanilla bean rather than extract.
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. 1/2 cup Bourbon (I used Makers Mark)
  2. 1 cup Dried Dark Cherries
  3. 1 pod Vanilla Bean
  4. 1 Tbsp Unsalted Butter
  5. 1 cup Sugar
  6. 5oz Sweetened Condensed Milk
  7. 1/4 tsp Kosher Salt
  8. 6 oz Semi-Sweet Chocolate
  9. 6 oz Dark (70% Cacao) Chocolate
Instructions
  1. Place cherries and bourbon in a small sauce pan, allow to simmer on medium heat until most of the bourbon is absorbed into the cherries. Set aside. In a double boiler over medium heat combine milk, sugar, vanilla caviar (insides of the pod) and butter. Allow to come to a simmer. Add chocolate by 1/2 cups, whisking to combine. Once all chocolate is melted, remove from heat. Stir in cherries and bourbon until combined. Place in a disposable 8x8 foil pan. Top with dried cherries, pecans, walnuts, or almonds (optional). Allow to cool. Refrigerate for a minimum of three hours before serving.
Notes
  1. If you prefer a more pronounced bourbon flavor, decrease the amount of condensed milk by 1 ounce and increase the bourbon to 3/4 of a cup.
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/

 

 

Turkey Tech: Apps for Thanksgiving Planning

Believe it or not, we blinked and the holidays snuck up on us. If you’re like me, you may have found yourself in a daze wondering how this happened and just how you’re going to get everything done in the next five days or so. Fear not my friends all you need is a little turkey tech! 

Thanksgiving planning (say it with me) … there is an app for that! In fact, there is more than one way to use technology to help get the turkey and all it’s trimmings on the table. 

photo credit: foodista
photo credit: foodista
Bon Appétit Manual

Sick of that tired old green bean casserole? Not sure when you should start the stuffing? Looking to liven up the turkey day lineup? This is an app you’ll want to check out.

Condé Nast has updated their popular (free) app – Bon Appétit Manual –  that helps take some of the mystery out of what to cook and when to cook it. It’s also packed with ideas that will put an end to boring, bland and overcooked dishes.

Butterball Cookbook Plus

Planning, prep, thawing, cooking… this app has it all covered. Makes total sense since Butterball is pretty much synonymous with Thanksgiving dinner. 

Ah, but the Butterball Cookbook Plus app comes with more than just Thanksgiving day guidance. Want to know what to do with those leftovers? Is it worth it to snag two birds while their cheap and cook one later? Let their everyday recipes be your guide. They’ve even got options for turkey snacks. Sweet tryptophan daydreams, Batman!

Hello Vino

Because… hello, you can’t forget the vino. How many times have you found yourself wondering what wine to bring as a hostess gift? Or better yet what to serve to your guests?  

Hello Vino is the app that takes care of all that. It also helps you shop within your budget while hopefully helping you avoid the disappointment of getting stuck with an expensive and crappy wine, for which no thanks will be given. 

Blogs… Yep, Go Old School 

Remember way back in the day (like five years ago) before you’d just mindlessly pin things that you’d never actually read? Don’t get me wrong, I love some Pinterest. Let’s be honest here though it’s become a bit of a shiny object thing over there. 

See It. OOOH, like that! Pin it. Never actually find out what the post it links out to even is. Gah! 

This holiday let us give thanks for blogs and bloggers out there who slave away in the kitchen, perfectly pose their food, snap mouthwateringly awesome images and actually share their recipe for YUM with us! 

Thirty Thanksgiving Side Dishes from A Cork, Fork and Passport is a roundup of drool-inducing inspiration from around the blogosphere that pretty much wraps up ALL you need for the perfect meal of thanks, except for the bird. Julie’s very own Au Gratin Brussels Sprouts will change your life. 

No stress Thanksgiving bird? Inconceivable! Or maybe not. This recipe for Easy Garlic and Herb Roast Turkey from NeighborFood could put the makers of Zoloft out of business.

 Liza at (a)Musing Foodie is a muse of mine (see what I did there?) From weeknight make-it-easy dinners to the center of your holiday table, she’ll keep you hungry.  This year we’ll be heading to The Big Easy for a non-traditional holiday. So last week I made her roast turkey recipe using a small bird and little fuss. 

Oh. My. Yum. 

Top off that turkey and side dish fuss with a sweet and happy ending from THE Garlic Girl. Pumpkin Cake with Cream Cheese Icing for me, yes. You’ll need to find something for you because I’m not sharing! 

No matter whether your turkey day is high tech or no tech, remember that gratitude is something that requires no app. Happy Thanksgiving Nuggetiers! 

Disclosure: As a member of a very cool team of influencers for Verizon Wireless I sometimes receive compensation, cool gadgets to test drive, or get attend special events. All opinions entirely my own, based on my experiences, because you deserve nothing less!  

Global Cookie Recipes from Omni Hotels

I first published this post last year, but with the holidays fast approaching it felt like the perfect time to dust it off and share again. Okay, so maybe I had to dig up the recipes as part of my nefarious plot to score the top spot at this year’s cookie exchange. Either way this one is a win, win!

Taking a recipe with you is the best sort of travel souvenir. It lets you recall the memories with all your senses. Omni hotels are bringing it all back with some great global cookie recipes and personal stories.

Dulce De Leche Snap Cookies“This family recipe stems from growing up with my grandmother in a small village off the coast of the Pacific, a few hours from Acapulco. She was a great cook and baker. Everything that she produced was done from scratch including one of the main ingredients that was used for this particular cookie, the “Dulce de Leche” which was made from sugar cane molasses.” ~ Executive Chef Gabino Acosta, Omni Mandalay Hotel at Las Colinas

Dulce de Leche Snap Cookies

8 oz Sugar
5 oz Brown sugar
0.03 oz Salt
12 oz Shortening
4 oz Butter
4 oz Whole milk
.5 oz Baking soda
22 oz Molasses
20 oz Bread flour
20 oz Cake flour

Heat oven to 325 degrees. Cream together sugars, salt shortening and butter till smooth and soft. Dissolve baking soda in milk and add to the mix. Add molasses. Sift together flours and add it to the mixer, slowly till smooth. Roll 1.5 ounce balls, then make the dough in the shape of mini bowl. Scoop the Dulce de Leche into 0.8 ounce. Add the Dulce de Leche into the dough, close it and shape the cookie in 2 inches rounds. Freeze the cookie dough for about 20 minutes, and bake them frozen 8-10 minutes at 325 degrees.

Amaretti Cookie RecipeIn my husband’s Italian family, Amaretti cookies are a holiday staple. I’ve been asking my mother-in-law for her recipe for years. Like the mom on Everybody Loves Raymond she always seems to be unable to find it or recall it from memory when I ask. Our cookies are either shipped by her, or store bought… until now!

Amaretti Cookies

12oz almond paste
2oz egg whites
¾ C powdered sugar
½ C granulated sugar

1. Preheat oven to 350 degrees
2. Put the almond paste in the bowl of your mixer and, with the paddle attachment, paddle to break up
3. Add the remaining ingredients and mix to form a sticky dough
4. Scoop the cookies with a cookie scoop (or alternately just scoop with a tablespoon) and roll into a ball. Place the balls onto a parchment lined baking sheet. Slightly wet your fingers in warm water, and press the cookies down using 2 fingers (you want to see the finger marks)
5. Bake for 15-18 minutes or until just starting to show color

“The holidays always remind me of baking with my Italian Nana. We would make pies, rolls, and cookies. The first thing she ever let me do in the kitchen was whip the cream for the pies, and every year when I am making my holiday desserts and whipping that cream, I think of being a little girl baking with my Nana.”  ~ Pastry Chef Kristina Kent, Omni Dallas Hotel

Omni has put together a great collection of global cookie recipes that you can enjoy at their hotels, or visit their Pinterest page to find some to try at home!

Disclosure: This post is NOT sponsored by anything but kiemy taste buds and love of trying new recipes. I was not compensated in any way. We do love to stay at Omni hotels – Berkshire in New York City is our favorite – because they always treat everyone in your family like you’re in theirs.

 

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Roasted Red Pepper & Pignoli Tapenade

quick and easy roasted red pepper & pine nut tapenade

Having an easy, go-to recipe for entertaining is a must. Even if you’re not a whiz in the kitchen this Roasted Red Pepper & Pignoli (pine nut) Tapenade is sure to impress.

It passed my mother-in-law test!

The best part is all the ingredients can be found, “grab-and-go” in nearly any grocery store. If you’re more into roasting your own peppers (which is a tasty option) then go for it. I’d rather spend more time on the cocktails! 

Roasted Red Pepper and Pignoli Tapenade
Serves 10
Easy, fast, and impressive this simple tapenade is a staple for enteraining.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 Can Roasted Red Peppers (drained)
  2. 2 TBSP Romano Cheese (grated)
  3. 2 TBSP Pignoli/Pine Nuts
  4. 1 TSP Capers
  5. 2 Sprigs Tarragon (coarsely chopped)
  6. 1/2 TSP White Pepper
Instructions
  1. Heat a small skillet on medium-high. Once the pan is heated through, add pignoli. Smell is your indicator here, as soon as the nuts start to release their oils and the aroma of nut wafts up from the pan, give it a few shakes until they are golden brown. Remove from heat and set aside. Place remaining ingredients in a blender. Pulse several times to break down the peppers. Add pignoli and continue to pulse until a nice paste forms - as chunky or smooth as you like.
Notes
  1. It's best to let this tapenade chill for 30 minutes or so in the refrigerator. This gives it time to set up and for the flavors to meld.
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/