Cinnamon Sugar Dusted Beignets

January 16, 2013

I recently went on a road trip to Detroit and met some kindred spirits. We some how decided to make Beignets after talking about a trip to New Orleans. Beignets, a traditional French pastry, most notably identified with New Orleans are essentially a fancy doughnut that can be topped with confectioneries sugar or stuffed with savory meats. I decided to take some liberties with the traditional form of beignets and rolled my beignets into orbs instead of the rectangle shape, feel free to play around. This recipe requires some prep time to allow the dough to form, but if you don't feel like waiting around, most speciality food stores sell pre made beignet mix that only requires water and no rising time. I hope you enjoy these fried treats as much as we did!

Energy Ballz

January 15, 2013

My sister and I recently took a road trip to her college town and spent a few days with her soccer teammates. As usual we were cooking up a storm in the kitchen and exchanged recipes. Her roommates kept talking about these ‘energy balls’, a recipe given to them by their coaches for healthy eating in season. The balls, which can only be compared to Chef’s chocolate salty balls of South Park, are sinfully good and packed with healthy deliciousness. Though the name and shape of these goodies may lead to many inuendoes and giggles, the flaxseed meal that binds these balls together are filled with fiber, antioxidants, and Omega-3 fatty acids so you can feel less guilty about overindulging in them!

Celebrate: Sangrita

January 3, 2013

This weeks post comes from my partner in crime and troubadour Josh del Rio. Josh came to me with this delicious duo to ring in the new year. Skeptical we knocked back my favorite tequila and chased it with this surprising concoction, Sangrita. The tangy and sweet chaser completely neutralizes the harsh alcohol on your palette creating and ultimately lethal but delicious combination. We recommend this recipe for your next celebration! Cheers!!!

BY JOSH DEL RIO In my experiences as a casual, at times hardcore drinker, I’ve never called myself a true tequila fan. Sure, I’ve had the occasional $10 Margarita pitcher, I’ve taken the salt/tequila/llime shot more times than I’d like to admit, and I’ve even enjoyed the acclaimed Patron Anejo on the rocks, although it did take a quite the bite out of my wallet. Despite trying all these fancy faces of tequila, I’ve always found myself going back to the comforts of rum, gin, and especially my beloved bourbon.

That is until I found the perfect complement to tequila’s unique taste: sangrita. Sangrita is the traditional partner to a shot of straight tequila. Its origins take root in the southwestern Mexican state of Jalisco, home of mariachi and tequila. Introduced in the 1920’s, sangrita, meaning “little blood”, was made from the remnant juices of pico de gallo.

Now I came by sangrita in the heart of Fishtown, sitting on a bar stool in Loco Pez. A friend and I were just finished stuffing our faces on a la carte tacos when he asks me to take a shot of tequila with him. I was hesitant, and perhaps it showed for the bartender poured the liquor, but also poured this red liquid in accompanying pony shots. The barkeep explained what it was, sangrita, the customary accompaniment to straight tequila. Said that it was tomato based, infused with pomegranate juice, lime and hot sauce.

Sounds interesting. I’m not one to knock anything before I try it, so the glasses went up, clinked together, and found themselves emptied of their spicy, citrusy contents. I remember waiting for my whiskey face to distort my facial features, but it didn’t happen. Instead a grinch-sized smile stretched across my face. The experience was smooth and savory, and it left me warm with the residual heat of both liquor and hot sauce. I was amazed! Finally, something that can let me appreciate the subtle complexity of tequila. I was sold. And I had an idea.

Michael's Christmas Coconut Macaroons

December 19, 2012

This article comes from my second father, Michael Lynch. A retired pastry chef, Michael always prepares the most wonderfully delicious morsels for the holidays. His coconut macarron recipe is one of the best and one of my favorites. Bon appetit!

If it’s Christmas, It must be Macaroons

BY MICHAEL LYNCH

Macaroons have become for me, my wife and daughters, an annual drumbeat, a marker of the season, smaller than a breadbox, more reliable than the weather, small jewels that we never tire of. Of course I speak of the incomparable Coconut Macaroon.

Having recently brought forth a batch of 6 dozen for my companies Christmas cookie exchange, I posted some photos on Facebook and immediately received 4 requests for recipes! And two requests for samples!!

DIY: Sprouts

November 26, 2012

Crunchy and nutrient sprouts are a great addition to any meal. Anything from sandwichs to salads, sprouts add a delightful crisp that pairs well with just about everything. My only problem with the infant plants is the outrageous prices they sell them for at the grocery stores, not to mention the premium for the organic varieties. However as anyone who has experimented with raw dieting will tell you, sprouts are one of the easiest do-it-yourself projects out there! In one of my favorite raw cook books by Lori Baird, The Complete Book of Raw Food, I learned the secrets to sprouting at home. With a few simple tools and some of your favorite vegetable seeds, youre on your way to eating crunchy, cheap and organic sprouts!