Monday, May 17, 2010
There’s no better feeling than good friends & good cocktails. As luck would have it, I’ve been blessed with many good friends, and many good cocktails. My dear friend Fro (nickname not related to a hairstyle by any means) works in the liquor business and is always giving us nice gifts. He brought down some Three Olives Apple Vodka. The Boy & I took it down with us on a trip to Naples, Florida with our other good friends. We were unsure of what to do with it. While flipping through The Boy’s GQ magazine, I came across a recipe for a cocktail I thought we could adapt. The original recipe called for orange vodka, but I thought the flavors would work with the green apple as well.
I had to change the name of the drink from what was in the magazine, because the original name had a particular brand of orange flavored vodka, and I didn’t use that brand or flavor. We made it up and drank it while enjoying out time in Naples, so Naples Fruit Tea Cocktail is the name I decided. Whenever I make this again, I’ll always remember that trip, and THAT FISH The Boy caught. This drink uses the aforementioned Green Apple Vodka, raspberry tea (we used Diet Snapple), ginger ale, and a lemon. It combines to produce a drink that is refreshing, and perfect for sipping by the pool. It’s not a strong drink, like a martini would be, but perfectly refreshing, in a 21+ kind of way. I think it would be great served at a summer barbecue. We all really enjoyed this cocktail, and next time I get my hands on green apple vodka, I know just what to do with it. This would probably work with just about any fruit flavored vodka, such as raspberry, orange, lemon, berry, etc, so try it out!
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Naples Fruit Tea Cocktail
Adapted from Grey Goose L'Orange Raspberry Tea Cocktail, as seen in GQ April 2010
Ingredients:
1 1/2 parts green apple vodka
1 1/2 parts raspberry iced tea
1 1/2 parts ginger ale
lemon wedges
*raspberries would also be a great addition to this drink, especially if they were frozen!
Directions:
In order, add vodka, iced tea, and ginger ale to glass over ice. Stir gently to combine. Squeeze lemon wedge over, and add to drink.
Thursday, May 13, 2010
**Updated 5/17**
Wow! As The Boy wrote on my Facebook wall: “There are way too many choices for “Eat Out For Nashville”. How are we going to choose?”
There’s literally something that will appeal to anyone & everyone, in every part of town. Check out the list:
The Acorn Restaurant
114 28th Avenue North
Nashville, TN 37203
(615) 320-4399
Amerigo-West End (where The Boy & I had our first date, and many more since)
1922 West End Avenue
Nashville, Tennessee 37203
(615) 321-6024
Amerigo-Cool Springs
1656 Westgate Circle
Brentwood, Tennessee 37027
(615) 377-7070
Baja Burrito (a personal fave)
722 Thompson Lane
Nashville, TN 37204
(615) 383-2252
Bravo Gelato (remember from my visit?)
Village Green – staying open till 9pm!
4117 Hillsboro Rd
Nashville, TN, 37215
(615) 297-0274
The Mall at Green Hills
(615) 386-6730
Burger Up (Check out Beth’s post about this NEW restaurant)
2901 12th Avenue South
Nashville, TN 37204-2509
(615) 279-3767
Cha Chah
2013 Belmont Boulevard
Nashville, TN 37212
(615) 298-1430
The Garden Brunch Café (breakfast and lunch only)
924 Jefferson Street
Nashville, TN 37208
(615) 891-1217
Holland House Bar and Refuge (The Boy & I just went for the first time Monday night, and loved it.)
935 W. Eastland Ave.
Nashville, TN 37206
(615) 262-4190
Jimmy Kelly’s
217 Louise Avenue
Nashville, TN 37203-1811
(615) 329-4349
Lazzaroli’s Pasta (Opening specially from 10:00 – 6:00 donating 50 percent of all fresh pasta, ravioli, and homemade sauce sales)
1314 5th Avenue North
Nashville, TN 37208-1600
(615) 291-9922
Lazziz Persian Restaurant
3725 Nolensville Pike
Nashville, TN 37211
(615) 333-0772
The Melting Pot
166 Second Avenue N.
Nashville, TN 37201
(615) 742-4970
Menchie’s Frozen Yogurt
6900 Lenox Village Dr. Suite 6
Nashville, TN 37211
(615) 730-7855
Nana Rosa’s Italian Food
109 Walton Ferry Rd.
Hendersonville, TN 37075
(615) 431-0268
9 Fruits Smoothies (50 percent of sales on all “Muddy River” Chocolate Peanut Butter Smoothies)
790 Jordan Road
Franklin, TN 37067
(615) 771-9818
Nuvo Burrito (Inventive & delicious!)
1000 Main Street
Nashville, TN 37206
(615) 866-9713
O’Charley’s (if you can’t find something to eat on their menu, you’re crazy!)
923 Bell Road, Antioch
100 E. Park Drive, Brentwood
2792 Wilma Rudolph Boulevard, Clarksville
202 North James Campbell Boulevard, Columbia
1401 Interstate Drive, Cookeville
2409 Highway 46 South, Dickson
1202 Murfreesboro Road, Franklin
1009 Village Green Crossing, Gallatin
912 Rivergate Parkway, Goodlettsville
212 Indian Lake Boulevard, Hendersonville
5500 Old Hickory Boulevard, Hermitage
4223 Ft. Campbell Boulevard, Hopkinsville
902 Murfreesboro Road, Lebanon
2367 Hillsboro Boulevard, Manchester
401 S. Mt. Juliet Road, Ste 125, Mt. Juliet
1006 Memorial Boulevard, Murfreesboro
2450 Old Fort Parkway, Murfreesboro
1108 Murfreesboro Road, Nashville
17 White Bridge Road, Nashville
110 Coley Davis Court (Bellevue), Nashville
820 Expo Drive, Smyrna
2000 Crossing Circle, Spring Hill
3535 Tom Austin Highway, Springfield
Paradise Park Trailer Resort
411 Broadway
Nashville, TN 37203
(615) 251-1515
The Patterson House (closed on Mon 5/17, donating 50% profits from 5/18) (incredible drinks)
1711 Division Street
Nashville, TN 37203
(615) 244-7989
The Perch (great spot to meet fellow food bloggers!)
117a Franklin Road
Brentwood, TN 37027
(615) 661-9008
Pied Piper Creamery (LOVE this place!)
114 South 11th Street
Nashville, TN 37216
(615) 227-4114
Qdoba Mexican Grill (a favorite of The Boy)
Nashville:
2019 West End Avenue
(615)340-2822
Brentwood:
782 Old Hickory Blvd.
(615) 221-2152
Hendersonville:
300 Indian Lake Blvd.
(615) 264-4806
Rumours Wine and Art Bar-12 South
2304 12th Avenue South
Nashville, TN 37204
(615) 292-9400
Sopapilla’s
1109 Davenport Blvd.
Franklin, TN 37064
(615) 794-9989
Stoney River Legendary Steaks (check out Nashville Foodies recent review)
1726 Galleria Boulevard, Cool Springs
3015 West End Avenue, Nashville
Watermark Restaurant
507 12th Avenue South
Nashville, TN 37203-4027
(615) 254-2000
Tuesday, May 11, 2010
While flipping through my March 2010 issue of Bon Appetit I was intrigued by their recipe for British Flapjacks. I had never heard of them! My only knowledge of “flapjacks” is pancakes at a diner in Pennsylvania. Apparently across the pond, in England, it’s a cookie similar to a granola bar. My friend Céline is British, and I know she gets homesick. We sometimes go grocery shopping together, and anytime we reach the British section of the International Food aisle she lingers, and picks up just about every product and tells me about it. (I’ve been told that something called Digestives biscuits are delicious… but I think I’ll take her word on that one!)
I knew I would have to make these to share with her. They were super simple to whip up. I found them to be sweeter than a granola bar. These are definitely cookies! The golden syrup imparts a rich flavor that is similar to honey or molasses, but different. They were somewhat chewy, and somewhat crispy. Céline told me they tasted authentic, so I consider them a success. I wouldn’t know if they were authentic or not, but I do know they were delicious.
Print
British Flapjacks
Ingredients:
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops. I found mine at Whole Foods.
Directions:
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 20 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
Saturday, May 8, 2010
The Boy + Bon Appétit = WIN! I’m pretty lucky, not only will The Boy eat a lot of what I try to put in front of him; now it seems he will cook it too! I discovered this recipe in my March 2010 issue of Bon Appétit, the same issue the flapjacks were in. I realized it was quite an easy meal to prepare, and it was also something he’d probably like to eat. He said it was pretty easy to prepare, especially because he prepped and chopped the veggies earlier in the day. The original recipe called for chicken breasts, but we had thighs on hand, so we just used those. It also called for canned sliced jalapenos, and we used fresh.
The glaze & salsa were sweet and spicy, perfect with the chicken. The jalapenos were a little hot for me, but then again I have a low tolerance for that! And guess what! I even bought cilantro. I know I’m a huge cilantro-hater, but if it’s done very moderately I’ve discovered it’s not so bad. 😉 I loved the pineapple salsa, because I sometimes get that at local burrito joints. This is a great quick & easy meal, I know we’ll be making it again!
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Pineapple-Glazed Chicken with Jalapeño Salsa
Ingredients:
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 fresh jalapeno, seeds removed & finely diced
4 boneless chicken breast halves with skin (1 3/4 pounds total) (we used chicken thighs)
Directions:
Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper. Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
Spoon salsa over chicken and serve.
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