The #Superbowl is only a couple days away and I’m so excited it’s in #Tampa this year! To celebrate game day, I decided to make these KetoNashville Hot Chicken Sliders and oh my gosh, they are deeeeelish.
On FIRE, actually! (no pun intended).
photo: Roger Ho/Prince’s Hot Chicken
My recipe is inspired by the famous Nashville Chicken invented by Prince’s Hot Chickenin #Nashville, Tennessee. Their hot and spicy fried chicken is breaded with lots of cayenne pepper incorporated into the batter and is topped with a fiery-hot spiced oil served with two slices of white bread and kosher dill pickles. You can also get it as a Spicy Chicken Sandwich, which is served on a freshly baked bun with coleslaw, pickles, and either Kickin’ Ranch or Sweet Heat sauce. Their heat levels range from mild, to medium, to XXX hot! Hattie B’s also has an amazing Nashville Hot Chicken sandwich too except they use a Southern Comeback Sauce which is made with ketchup, mayo, chili sauce, lemon, Worcestershire sauce, garlic and spices.
My version is #keto-friendly and #lowcarb due to the fact that I decided to pan-sear the chicken with the spices and oil, instead of breading it and frying it (You could also grill the chicken as well). I used a handcrafted, small batch Nashville Hot Chicken seasoning by The Spice Lab, (which I found in Publix and they also sell online at Amazon). You can also make your own by mixing 6 tablespoons cayenne pepper, 2 tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon paprika.
I also made these delicious homemadeKeto Slider Buns that are made with almond flour, mozzarella and cream cheese, a little salt and baking powder, topped with melted butter and baked to a crispy perfection. They are so good and buttery, they taste like biscuits! Which is perfect with some spicy chicken, of course.
The sliders are topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing and each one is only about 2 carbs total which is the best part! So here’s how I made these bad boys…
First, I sprinkled the chicken with the Nashville Hot Chicken seasoning on both sides,
added some buttermilk and hot sauce in a resealable large bag in the fridge to let marinate for a few hours . This lets all the flavors meld together and the buttermilk breaks down the proteins in the chicken to make it super juicy.
Then I made the keto buns by melting the mozzarella and cream cheese together with three eggs, almond flour and baking powder and salt, mixing it together into a dough.
I separated the dough into six balls, and then flattened them a little on a parchment-lined baking sheet and brushed them with some melted butter. Then I baked them for about 12 minutes until lightly browned, and let them cool on a wire rack before slicing.
I made the broccoli slaw by mixing in about 1/2 cup of Marie’s creamy blue cheese dressing and letting it stay cool in the fridge while I made the chicken. You could also use ranch dressing here if you prefer, but I love the tangy, cooling blue cheese with the fiery hot sauce and spices on the chicken.
Next, I took the chicken out of the marinade and discarded that. Heated up some oil over medium-high in a large skillet and sprinkled more Nashville Hot Chicken Seasoning on both sides of the chicken, cooking about 8 minutes per side.
Then I sliced the chicken into pieces, and added them back into the pan with some additional oil to coat the chicken with all the delicious spices and brown bits in the pan.
Once the chicken was done, i built the sliders by spreading some Buffalo mayo on the bottom bun, topping it with a few slices of the spicy chicken. Drizzled more Buffalo sauce on top of the chicken, then topped with sliced dill pickles, and blue cheese broccoli slaw.
And you have my friends, a total masterpiece, guilt-free! And perfect for game day on Sunday! Bet you can’t eat just one 😉
These Nashville Hot Chicken Sliders are totally delicious and served on Keto-friendly, low carb buns! Pan-seared spicy buttermilk chicken topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing. They are so delicious and each one is only about 2 carbs total which is the best part!
4 tablespoons Nashville Hot Chicken Seasoning, divided
Sea salt and freshly ground black pepper, to taste
1/4 cup light olive oil or canola oil, divided
Keto buns:
2 cups shredded mozzarella cheese
4 ounces cream cheese
3 large eggs
3 cups fine almond flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons melted butter
Garnishes:
1/4 cup Buffalo sauce
1/4 cup Buffalo mayo
12 pickle slices
2 cups broccoli slaw
1/2 cup blue cheese dressing
Instructions
Nashville Chicken:
Sprinkle the chicken on both sides with 2 tablespoons Nashville Hot Chicken seasoning. Combine the chicken, buttermilk, and hot sauce in a large resealable plastic bag or dish covered in plastic wrap. Let it marinate in the refrigerator for a few hours, up to overnight.
Heat half the oil in a large skillet over medium-high heat. Remove chicken breasts from the buttermilk marinade and discard.
Season the chicken with additional 2 tablespoons Nashville hot Chicken Seasoning and cook until golden brown on both sides, about 7 minutes per side.
Slice chicken breasts into pieces and add additional oil into the sauté pan. Toss together over medium heat for a few more minutes until chicken pieces are fully coated with the oil and spices. Remove from heat and set aside, covered in foil, until ready to build sliders.
Keto buns:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large microwave-safe bowl, add the mozzarella and cream cheese. Heat on high for 2 minutes until melted.
Add the eggs and stir to combine, then mix in the almond flour, baking powder and salt.
Form the dough into 6 balls, and slightly flatten on to the parchment paper.
Melt the butter and brush over the tops of the slider buns.
Bake for 10-12 minutes until buns are golden brown; let cool slightly before slicing in half.
Make the broccoli slaw by mixing the blue cheese dressing in with the slaw in a medium mixing bowl.
To assemble the sliders, spread the Buffalo mayo on the bottom buns. Top with a few pieces of the Nashville chicken, 2 pickles, drizzle with Buffalo sauce. Add 1/4 cup broccoli blue cheese slaw mixture and the top halves.
Serve immediately with additional hot sauce on the side, if desired.
Notes
I used Nashville Hot Chicken seasoning from The Spice Lab, which you can find on Amazon or at Publix, or feel free to make your own. You could also use ranch dressing on the broccoli slaw if you prefer, and grill the chicken breasts instead of pan-searing them for extra char and flavor.
Here are a few of my favorite things I am crushing on – some new and notable, and others just downright awesome and worthy of a shout out – people, places, things that are just absolutely THE BOMB.
Chez Josephine
If you’re looking for a magical place to wine and dine near NYC’s Theatre District, this is the place you must see and experience before or after a night on Broadway. Chez Josephine, owned by Jean-Claude Baker and Jarry Baker, is located on 42nd Street and 9th Avenue. This beautiful restaurant is in tribute to Jean-Claude’s mother (adopted) Josephine Baker, and a vivid return to 1920s and 1930s Paris – the city she loved and thrived in during her career as a premiere entertainer and stage and screen star. It’s a great place to relax with a cocktail and live music – the jazz piano and singers located in the center of the dining room will entertain you as you dine in this enchanting place. The decor is elegant and charming, with its ornate blue tin ceilings, red velvet walls, black glass chandeliers and life-sized vintage portraits of Ms. Baker throughout the restaurant. The French Bistro-style cuisine is delightful in every way with elegant cocktails, salads, entrees and desserts. On a recent visit I experienced a truly delicious and enchanting dinner here with a friend. We started out our meal with some lovely French Sauvignon/Semillon wine and an appetizer of Sauteed Jumbo Sea Scallops wrapped in crispy flavorful Prosciutto with a gorgeous sauce over the top. For our entrees, we ordered the Amish Roasted Chicken, over a bed of crushed zucchin, garlic and fresh goat cheese and their spectacular Lobster Salad. For dessert, we sampled the elegant Peach Raspberry Melba Ice Cream, Creme Brulee and Cappuccino before another cocktail to finish off the evening as we listened to the beautiful jazz music in the buzzing dining room. They also have a weekly Prix Fixe Sunday Brunch for $20 including a Soup or Salad for starters, a main Brunch item such as French Toast or Spaghetti Bolognese, and coffee or tea and a dessert. You don’t want to miss this place the next time you visit NYC. It will take you back in time and space to a beautiful early century Paris and envelop you with all the glitter and drama and beauty of Ms. Josephine Baker herself.
I recently visited this awesome Spanish restaurant in the West Village called Tio Pepe – and had an amazing meal there. We started out with some lovely Rioja wine and Stuffed Piquillo Peppers and Gambas al Ajillo — sauteed shrimp with garlic, olive oil, and Albarino wine for an appetizer, then had the Entrecote a la Parilla — grilled choice sirloin steak with garlic, olive oil and sea salt served with sauteed julienned vegetables and a potato cake; and Paella Valenciana — Saffron laced Bomba rice with clams, mussels, shrimp, chicken, and chorizo for our entree. For dessert, we had the luscious Flan al Caramelo — a traditional Spanish custard topped in caramel sauce to finish off our meal. ABSOLUTELY DELICIOUS!
It’s in a gorgeous elegant space, with a back sun-lit patio area with a wood burning oven where they make their own pizzas and other main dishes on the menu, including the Paella. Tio Pepe is the only restaurant in New York – and one of the only in the US – to use this type of wood burning oven when preparing traditional Spanish fare. The oven was installed this year as a new addition to Tio Pepe, a cornerstone of the West Village for 44 years. Chef Jose Zamora joined Tio Pepe as part of the restaurants commitment to authentic Spanish cuisine.
The owners of Tio Pepe are Jimmy Sanz and his family. Originally from Spain, the Sanz and has been serving NY locals and tourists traditional Spanish and Mexican cuisine for over four decades at their stable of NY restaurants including: Tio Pepe, Casa Pepe,Las Ramblas, Burrito Loco, The Taco Shop and Da Rosina. Chef Jose Zamora is a native of Tarragona, Spain. He began his career working at a family friend’s restaurant. He received two culinary degrees, one from Le Cordon Bleu in the U.S. and one from the Institution Culinario de Cambrils in Spain. His cooking is inspired by both Spanish and French cuisine. He is devoted to using the best ingredients and implementing a simplistic stylist technique with dynamic presentation. As the new executive chef at Tio Pepe, his goal is to provide memorable dining experiences through passionately created culinary dishes.
There’s tons of cool hotels in New York City – but I recently discovered one that is not only super cool but gorgeous inside with its modern design and rooftop patio deck outside.
YOTEL New Yorkcollaborated with NYC-based custom bike company Mott Street Cycles Customs (formerly STRADA Customs) in honor of Bike Month in May. I got to preview these cool cruisers at the YOTEL X MSC: The YOTEL Cruiser Launch Event earlier this month for cocktails & light bites from China Grill Management’s brand new menus for this season at The Terrace at YOTEL New York. They had a live DJ and raffles to to win an MSC Customs bike while we sipped cocktails on the roofdeck.
The YOTEL x MSC Customs partnership provides a fun and eco-friendly experience that is integral to the New York City lifestyle and offers hotel guests specially designed bikes to use as a complimentary amenity throughout their stay. The 2014 fleet of bikes feature three color variations – purple, green and white –along with the YOTEL logo, hand-painted wood grain fenders, leather grips and leather saddles, creating a distinct look exclusive to YOTEL and brand new for this year. Guests can book their bike reservation through the concierge desk who will direct them to Bike and Rollat Pier 84, along 12th Avenue to pick up their custom cruisers.
Mouth is a really cool online foodie store, but it’s not your average online shop, it’s only indie food by indie artisan food producers and everything is handmade, small batch, and made in the USA. Mouth curates and hunts down the coolest new indie products on the market and then curates all these goodies into cool gift packages based on a holiday, occasion, or gift ideas such as: Birthday in a Bag, Breakfast in Bed, Bring Home the Bacon,Bee Happy Taster, or Brooklyn Taster, just to name a few. Maple Bourbon Bread and Butter Pickles, an endless array of honeys and jams, cheese, chocolate, sea salts, salami, cookbooks, herbs and spices, jerky, caramels, condiments, and the list goes on and on. This is a foodie’s dream come to true, and their site makes it super easy to search for and buy super cool gourmet artisan food to your favorite foodie friends and family. I could just shop here all day long.
Bacardi just released nationwide the newest addition to its flavored rum family: Bacardi Mango Fusion. The new flavored rum fuses refreshing juicy mango and orange flavors and can be consumed as a shot or mixed with fruit juices, lemon-lime soda, or sweet-and-sour mix as a cocktail. It has a light, crisp flavor profile and is perfect mixed with OJ, or angostura bitters, or with Bacardi Coconut Rum and a splash of grenadine. Check out some of their new Cocktail Recipes!
If you haven’t tried a SmashBurger yet, well, you need to. They just opened a new location in NYC near the Empire State Building, and I was able to attend their Grand Opening not too long ago where they gave out free burgers all day long to New Yorkers to sample their goods. Their handcrafted burgers are smashed, seared and seasoned to order, using our fresh, never frozen 100% Certified Angus Beef. They have tons of amazing sides to go with of course, I tried the Signature Smashfries which are hand-tossed with garlic, rosemary and olive oil – and absolutely DELICIOUS. They also have fun menu items like hand-breaded haystack onions and fried pickles, hand-spun shakes, grilled or crispy chicken sandwiches, split and grilled hot dogs, crisp entrée salads and black bean veggie burgers with tons of fresh toppings including Truffle Mushroom, Avocado, and Spicy Jalapeno. This is no ordinary burger joint – it’s outta control super good.
Maia is more than just delicious Less-Sweet Non-Fat & Low-Fat yogurt. It is packed with 25+ Billion strands of live active probiotic bacteria, Prebiotic Fiber, Protein, and all the other goodies you need to empower health & wellness. Maia’s grass-fed milk comes from local dairy farmers (never giving their cows hormones) so every cup is fresher and friendlier to the environment. Maia is Gluten-Free too! They have eight delicious flavors: Plain, Strawberry, Vanilla Bean, Raspberry Lime, Peach, Pineapple and Pomegranate Cherry. This Greek yogurt is rich and creamy and perfect for making Fruit and Granola parfaits, topping Quesadillas, or making a delicious low fat yogurt dip for crackers and fresh veggies. Delicious! Click here to see what all the buzz is about!
First we had donuts, then we had croissants, then we had cronuts. Well here;s the coolest new food fad by a place in Chicago called Waffles Cafe who’s created the WONUT. A cross between a waffle and a donut – these babies are made with a thick waffle batter in either chocolate, vanilla or red velvet. Then they are poured into an iron press and then deep-fried until they are crunchy on the outside and fluffy on the inside. Then the fun begins – they are glazed and topped with all kinds of gorgeous toppings – chocolate, sugar, maple, sprinkles, pistachios, cocoa, granola, dried fruits, marshmallow, chopped nuts, you name it. These sweet treats are selling for $2.35 a piece and yes, they’ve been selling like hotcakes since they invented these gorgeous things. I’m sure it won’t be long before they hit the streets of NYC. At least I’m hoping. Otherwise, it’s a great excuse to take a roadtrip to Chicago for one for these delightful creations.
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
This is a groovy little place I stumbled upon in the East Village one night when I was looking for a quick bite and a cocktail. It’s cozy, busy (in a good way), and the moody lighting and delicious wafts of the food will draw you in – just grab a seat at the bar and be prepared to swoon over their awesome menu of Southern comfort food and cocktails. Must try the fresh baked homemade pretzels with beer cheese, the redhead buttermilk fried chicken over creamy grits, with a soy-molasses jus, sesame, ham, b&b pickles. Other favorites are the cheeseburger with homemade waffle chips, the homemade bacon peanut brittle, stout braised short ribs, and the brussels sprouts seared in duck fat, wine and apples are to DIE FOR. And you can’t leave this place without trying their signature cocktail –the redhead fizz made with orange vodka, elderflower cordial, fresh lemon juice. This has to be one of my favorite finds yet.
Bocca Di Bacco is an Italian restaurant with six locations in NYC, their newest one opening on the Upper West Side on W 85th Street. It’s a favorite spot for celebrities, tourist and native New Yorkers and they are famous for their Sunday Brunch. Their top-notch Italian cuisine is designed by Food Network Judge Chef Kristin Sollenne, and they also have an excellent wine selection with 500 of the best wines from renowned Italian wineries. I recently went to the 7th Ave & 21st street location for dinner and sampled the Eggplant Involtini, made with fresh buffalo ricotta, fresh eggplant and mint served in a gorgeous red sauce. For dinner my friend and I had the Braised Short Ribs over Stewed Cabbage and the Roasted Pork Chops with Rosemary Potatoes. We finished off our lovely meal with a boozy dessert made with Prosecco, Mango Puree and Whipped Egg Whites topped with a sprinkling of ground espresso. Delicioso!
I stumbled upon this handmade cheese-making mecca a few weeks ago while on a stroll to the Union Square Farmer’s Market in the Flatiron District in NYC and was blown away by the impressive facility and store/restaurant as soon as I walked in. Founded by Seattle cheese makerKurt Beecher Dammeier, Beecher’s offers customers a full range of handmade cheeses and gourmet artisan foods and wines with a cafe, coffee bar and store. There’s a huge window as soon as you walk in where you can watch the cheese makers, well, making fresh cheese in their in-house facility all day long. You can also visit their cellar and taste a glass of wine and check out their “cheese cave” where rows upon rows of cheeses are being aged to perfection. They also have three cookbooks with their signature recipes, and are famous for their “World’s Best” Macaroni and Cheese recipe which is in the book and you can also purchase pre-made in their shop or cafe. The retail store offers a bountiful, well-curated selection of the “best of” American artisan cheeses and charcuterie. While visiting, they’ll introduce you not only to their favorite cheeses and meats but also to the talented producers they know and love. You’ll also be provided with fantastic accompaniments- antipasti, crackers, honey, pickles, etc- for your carefully chosen cheeses and meats, all true to their mission of natural, additive-free foods.
I can’t believe I’ve lived in NYC for 7 years and haven’t been to this amazing place until last weekend when I stopped in for brunch. Veselka is a hopping little place in the East Village that specializes in Ukrainian foods and I had to stop in to sample their potato pancakes. Coming from a German-Polish family, my Mom used to make the best potato pancakes served with apple sauce and sour cream so of course I had to size these babies up to see if they compared, and I have to say they did. I had the brunch with a cheese omelette, a piece of their fresh made Kielbasa, rye toast and of course the pancakes. Bummer I forgot to order some of their famous Pierogies, Stuffed Cabbage and Beef Stroganoff – more family favorites I grew up eating..oh well, maybe next time! I’ll definitely be back for another foodie excursion to this yummy place. In fact, I just may grab a copy of the Veselka Cookbook to make some of these noms at home!
Veselka Restaurant was started in 1954 by Wolodymyr Darmochwal who had recently emigrated from the Ivano-Frankovsk region of Ukraine. In the early days Veselka was a humble neighborhood candy store and newsstand that had a small counter and a few tables where a small selection of Ukrainian dishes were served. The popularity of these homemade dishes helped Veselka to grow over the years and become a full fledged restaurant serving a large variety of homemade Ukrainian and American dishes. Some of their signature dishes include: Cabbage Soup, Pierogies, Kielbasa, Potato Pancakes, Ukrainian Borscht, Beef Stroganoff, Bigos (a hearty Ukrainian Hunter’s stew made with Kielbasa, Sauerkraut, Pork and Onions served with a side of mashed potatoes), Ukranian Meatballs, Veal Goulash, Stuffed Cabbage, Soups, Salads, Burgers, Brunch…the list goes on! The atmosphere is buzzing and busy, and the kitchen is open in the front near the fresh baked goods and desserts counter which you also should not miss.
I don’t get out to Brooklyn as much as I’d like to and especially Williamsburg – a funky creative foodie part of town that has some great restaurants. I stopped in to Roesling Tea Room after visiting a photographer friend of mine looking for a small bite to eat and a glass of vino after our meeting. I ordered at the bar and sampled a side of their luscious Macaroni and Cheese which was oooey gooey layers of cheese and shells with a dash of hot sauce topped with some fresh parsley. It was the perfect size for a small bite of goodness and was only $10 to boot. Their cocktail menu is pretty cool too with unique drinks such as “The White Witch” made with Flor de Cana and Creme de Cacao and Cream, or the “Way Too Early” made with Earl Grey tea, Gin, Lemon and Champagne.
They do have a full dinner menu (see link below) offering Apps such as Grilled Razor Clams, Raviolo with Garlic, Ricotta, Chili and Squid and a hearty Lamb Ragu over Vermicelloni with ground hazelnuts. If you’re hungrier and want a full meal, try the Steak Tartare, “Cock-a-leekie” Chicken, Grilled Hangar Steak or Softshell Crab. The atmosphere is dark and moody, with an open wrap around bar and is perfect for a quiet, intimate dinner with friends or a date. They also serve lunch and brunch with burgers, eggs, salads and fresh sides and offer room for parties and events in this impressive cool space and location.
If you’re ever in Chelsea in NYC, this is a must-see destination. The ultimate “Festival of Shops”, Limelight Marketplace is a theatrical and fun shopping experience, located inside the restored Episcopal Church of the Holy Communion of 1845, and the infamous swanky Limelight Nightclub that was hoppin’ in the 70’s and 80’s. Redesigned by Henry Bendel, it re-opened its doors in 2010 to reveal a 3-story grand emporium filled with shopping, food, fashion, restaurants, art and home furnishings, decked out with grand arched ceilings, and the recently uncovered huge stained glass windows and limestone arches from the original church architecture. Inside you’ll find some cool bars and restaurants like the famous Grimaldi’s Pizza, Cava Wine Bar (Italian Meats, Cheeses, Wines), Jezalin’s (artisan soups, sandwiches, salads and chartucerie) and soon Cross Bar. Upstairs on the top floor you can’t miss the Marie Belle Cacao Bar and Luxury Chocolates. They also have an outdoor garden atrium (which is currently decorated with Indian tents) where you can chill out and enjoy a coffee or just stare at the amazing grand old architecture in awe.
Funny story how I ended up here in New Haven, CT for Cinco de Mayo…last Saturday I was supposed to go to the Foodstock Festival up at Wesleyan University in Middletown, CT to see a great lineup of speakers and check out some amazing food vendors. So I rented a car online, took an early 2 hour train ride up to New Haven Union Station to pick up my rental car. Well, apparently even if you’ve pre-paid for your car you still need a credit card to give them to take the car for the day. All I had was my camera, a Mastercard debit card and some cash – no go. Needless to say, my day in New Haven wasn’t all that bad. I walked around the beautiful campus of Yale University, went to the Yale Art Gallery, cruised around Chapel Street to grab a coffee and checked out the cute shops and boutiques. On my journey around town, I started getting really hungry for some Mexican and discovered a cool little place called Geronimo’s Tequila Bar and Southwest Grill, to celebrate Cinco de Mayo with some margaritas and food.
I had a couple of margaritas since they were only $5 for Cinco de Mayo, and tried their Chicken Tortilla Soup which had huge chunks of white meat shredded chicken, fresh veggies and crunchy tortilla strips on top. The chips were handmade, and the salsa super fresh and chunky with lots of cilantro, just how I like it. For an entree I ordered the Pork Quesadilla which had shredded roasted pork bathed in a Chimayo chile sauce with chihuahua cheese and scallions; topped with fresh grilled corn salsa salad. Delicious! warning: just be super careful if you sample their homemade habenero pepper sauce – its super tasty but super HOT, believe me you only need a smidge to taste the heat!
My waitress was super cool and was patient with me as I ran around the restaurant taking pictures of all their cool Southwestern artifacts and cool interior design inside the restaurant. Chef Timothy Scott (Connecticut native who studied with Anne Willan at La Varenne Culinary School in Burgundy, France) and I chatted for a while as he showed me around the restaurant and told me about all the local, organic ingredients he uses and the South Dakota farms he visits to source all of his meats for some of their unique dishes as the Smoked Buffalo Brisket Tacos and Elk Chili. The menu has your typical Mexican dishes but they are infused with a “Santa Fe” New Mexican flavor, using traditional foods and flavors of the Native Americans, Spanish, Mexican and Anglo-Americans that settled there. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewed meats and chilis, and natural heat from various chile peppers give the cuisine here a bold, rustic flavor that is distinct from other Mexican cuisine. Don’t miss it if you’re ever up visiting Yale or just cruising around New Haven for a day.
There’s a new kid in town – an amazing organic grocery market and restaurant called Forager’s City Grocer in Chelsea, sister to the Dumbo Brooklyn location. Everything inside the market is sourced from their local farms and made fresh daily on premises. They have a meat counter and prepared foods kitchen with fresh soups, salads, roasted veggies, house-cured pastrami, roasted chicken and herb-roasted porchetta (to die for!). Cruise towards the back and you’ll find a lovely cheese section, olives, cured and fresh butchered meats, and a full line-up of local, and more organic dairy products like yogurt, cream, butter and milk. They have plenty of spices, honeys, jams, imported pastas and other cool gourmet items. And in the front, you can’t miss the coffee bar and dessert counter where they have freshly baked cupcakes, croissants, and unique-flavored glazed donuts like Hibiscus and Blood Orange…Oh my.
The restaurant inside the market has a clean design with an open kitchen and bar, high tables and stools and lots of natural lighting. The cuisine has an Asian flair, offering lunch, brunch and dinner. All the menu items are created with local, organic ingredients, house-cured meats and fresh veggies straight from their farm. They have great salads such as Raw Dayboat Salad with Yuzu Koshu and Crushed Lemon Oil, or Fermented Tea Leaf Salad with Dried Shrimp, Sesame, Peanuts, Crispy Garlic and Split Peas. Or try the Wok-Tossed Berkshire Pork Short Ribs or Crispy Whole Prawns with Chiles, Prickly Ash and Green Onions. Brunch is a new thing, serving up fresh omelettes, buttermilk biscuits and gravy, cinnamon french toast, house smoked pepper bacon and house made quinoa granola with fruit. And don’t miss the Forager’s wine store attached to the market next door where you can find organic wines from grape farmers all around the world.
The Chelsea location has also launched the debut of their expertly handcrafted cocktails along with a menu of beers and eco-minded selected wines on tap. The new, eclectic cocktail menu was designed by head bartender Aaron Polsky (also of Amor y Amargo). The menu is heavily influenced by the market’s hyper-local foraged produce and seasonally inspired house-made syrups and infusions. Some of the cool new cocktails to try are:
Gordon’s Healthy Lunch – made with Dorothy Parker Gin, Foragers Farm spicy baby lettuce juice, lime, meyer lemon oleo saccharum
Doug’s Spring MP – with Tequila Pueblo Viejo Blanco, rhubarb, tarragon, raspberry shrub, soda
I recently went on a search of some pretty cupcakes for a photoshoot I am working on, and found this cute little place called The Cupcake Cafe in Hell’s Kitchen on 9th Avenue and 40th Street near Times Square. It’s a quaint little place with a tiny kitchen in the back where they bake and design their pretty floral cakes and cupcakes with great detail. Anne Warren, co-owner, also designs custom wedding and personalized birthday cakes and offers cake decorating classes and film catering. The interior has a cute bench, a table and a few stools where you can sit and enjoy a coffee and a luscious buttercream-frosted flowery cupcake, just because. No frills, just a cozy spot to indulge.
While on my journey around town in New Haven, I stopped into this cool, colorful store on Chapel Street called Metaphore -Eurostyle. I met the owner and artist, Liza Clayson, who showed me around her store full of custom art andgorgeous hand-painted furniture, shower curtains, linens, dishes, glassware, French pantry gourmet items such as sea salts, oils, honeys, vinegars, mustards, jams, teas, and cookies. We had an even more colorful conversation about the town, restaurants, blogging and marketing and who knows what else. I couldn’t help but start dreaming up all the cool photography and food styling sets one could design with her pretty hand-painted and imported goodies. Liza also has plenty of unique and unusual European-imported goodies in the store, thus the name “Eurostyle”. Many of her items are things you won’t find here in the U.S. – she has customers that come in the store from all over to buy her unique things. You just have to check it out for yourself. If you can’t make it to New Haven, you can call her directly and place a personalized order. Now that’s pretty cool.
If you like fried chicken like I do, great – but this is no ordinary fried chicken – this is Seoul, Korea-style fried chicken and a tasty one at that. Located on Fifth Avenue near the Empire State Building, KyoChon came to NYC from Korea, opened its flagship store here and never looked back. KyoChon has become a cult-like obsession with New Yorkers (including myself) with its fresh, crispy, juicy fried chicken and tasty dipping sauces. The Soy Garlic and Hot & Sweet Chile sauces are apparently are secret recipes that founder Won-Kang Kwon and his wife whip up in a secret room in the basement of their production facilities in Seoul. They claim to use only fresh, not frozen, chickens, and hand-trim and hand-brush each piece, which is apparent when you taste a piece of their crunchy chicken. This ain’t no Chicken McNugget, folks. They also have sandwiches, salads and wraps filled with fresh veggies and fruits and the interior is pretty cool looking too, with its bright red spiral staircase and clear acrylic Jetson-style chairs and tables. Oh, and the Sweet Potato Fries ROCK.
After living in Atlanta for almost 12 years, it was refreshing to find a honky-tonk fun place in NYC that reminded me of the South.Rodeo Bar & Grill is probably one of the ONLY places in New York that you’ll find local and regional country and blues musicians playing live, where you can sit and enjoy a Margarita and some chips and salsa. This Tex-Mex bar and grill is located on 3rd Ave in Murray Hill and serves a kickass portion of chile con queso and chips, and other Tex-Mex specialties such as Enchiladas, Slow-Smoked Texas BBQ, Quesadillas, Tacos and a nice selection of burgers, sandwiches, appetizers and soups and salads. The live shows are on pretty much every night with different artists, until midnight during the week and late on weekends. They have a great happy hour from 4-7 pm offering half price margaritas and bar food like wings, nachos and sliders. Grab your cowboy boots, get yourself some tequila and some live country and blues – too fun.
I recently took a cooking class at ICE that was all about Southern Cooking. In the spirit of the Kentucky Derby, I wanted share some of the awesome down-home Southern food we made. These are classic Southern recipes you’d find on the Sunday “Supper” table with a large group of friends and family, that scream the words “Southern Comfort” all around. Think Deviled Eggs, Fried Chicken, Collard Greens, Cornbread, Coca-Cola Cake, Fried-Green Tomatoes, Fried Fruit Pies, BBQ Ribs, Biscuits and Sausage Gravy, Sweet Tea, Mint Juleps – savory, homey, sweet, hearty, comforting and yes, FILLING. I guess that’s why they call it ‘comfort food’ because once your done eating and your belly is full, all you really wanna do is take a big NAP (on a nice big hammock on the front porch – Yes Ma’am).
Mississippi
I had my first real taste of true Southern food when I visited Meridian, Missippippi with one of my best friends and her family back in high school. We rode in the back of a station wagon from Upstate NY to Mississippi in the sweltering heat for about 20 hours, and when we arrived I thought I had reached the equator – or HELL for that matter. I wasn’t there for even 2 hours before I got attacked by a swarm of tiny red ants when we visited her Grandfather’s farm house that first day, and almost passed out on the beach after laying out for 5 minutes it was so hot down there. But after a big glass of ice cold homemade sweet tea, some Biscuits and Gravy, a crunchy delicious piece of her Grandmother’s Fried Chicken and a plate of Fried Okra – all the hellfire deceased instantly. (Well at least for the moment!)
University of South Carolina
My second experience tasting Southern food was in Columbia, South Carolina when I went to USC for a few semesters and ended up transferring there because I was so charmed by this unique Southern town. I’ll never forget the game day tailgating parties full of glorious southern banquets (and Bourbon!) that took up the entire parking lot across from the football stadium and lasted all day until we passed out from the heat, or the food (or most likely the Jack and Coke’s we had in our water bottles that we snuck into the game with!)
South Carolina Memories
There was also the local street vendor in Five Points (where all the bars and restaurants are on campus) who walked around selling spicy boiled peanuts to all the crazy drunk kids going in and out of all the bars staggering home to their dorm rooms. If you take a drive down to South Carolina, you can’t miss the huge giant peach water tower in Gaffney on the way down (or the massive retail outlet there!). Peaches are lovely. Peaches are everywhere down South. Peach pie, peach fritters, peach cobbler, peach tarts, peach salads, peach jam….ok, now I’m getting hungry.
Charleston SC
We took roadtrips to Charleston, SC and experienced the low-country cuisine like Shrimp and Gravy, Red Beans and Rice or Frogmore Stew (a South Carolina specialty made with shrimp, corn, new potatoes and sausage). The downtown Sunday market is filled with fresh fruits and vegetables, handmade baskets, art, crafts and great southern and low-country food. If you’ve never been to this town before, you MUST make a trip – the architecture, the Sunday markets, the seafood, cobbled streets, southern hospitality and warm breezes off the ocean will charm the pants right off of you.
Destin, FL
Our Spring Breaks had to be semi-close by because none of us could afford to fly anywhere, so we hopped in our e-roller scooters and took roadtrips to nearby towns like Savannah, GA or to the beach in the Florida panhandle (otherwise known as the Redneck Riveria – Destin, Panama City Beach, Pensacola) and ate spicy boiled Crawfish – “sucking heads and pinching tails”, while slugging down a good ice cold Budweiser or two.
Atlanta
Then, I moved to Atlanta after I graduated from college (swayed by a great friend of mine that I met at the University of SC) and unexpectedly stayed there for 12 years – and that’s where I really learned how to cook and love Southern food. There was something about the flowery, green smell in the air down in Georgia, and the charming friendliness of the people – a realness and down-to-earth manner that made me feel like I belonged in this strange Southern universe (even if I was just a damn Yankee that moved down South to get away from Mom and Dad after college).
Georgia Southern Food
Fried Chicken and Waffles, BBQ, more peaches (every street in Atlanta is named “Peachtree”), trips to the Dillard House in the Georgia mountains, day trips and weekends at the lake – I couldn’t get enough of this place. We grilled out almost every weekend on the deck or at the lake with our friends (and made awesome steaks and burgers with Dale’s Seasoning which are Ah-mazing).
Southern BBQ
My ex was from Alabama and Texas, so you can only imagine the Southern food and hospitality that I was exposed to. We ate the best BBQ south of the Mason-Dixon line in Selma, Alabama at a little truck stop called Lannie’s Barbeque, that served hot fresh bbq pork sandwiches on toasted buns with homemade cole slaw, southern green beans and a side of cornbread with extra sauce for mopping. There was never a trip to Selma without a stop here. Or a mandatory trip to Dreamland BBQ for a whopping plate of messy delicious ribs in Tuscaloosa for Alabama ‘Game Day‘. Roll Tide! (I was always still a diehard Gamecock fan though, even if Alabama kicked our ass).
Alabama Fried Catfish & Grilled Corn
His Mom was an amazing cook too, and every holiday we would go to their “camphouse” in the woods. The men would go deer and bird hunting for the day, and the women would stay home and prep for the big mid-day feast: slow-cooked collard greens with smoked ham, deep-fried turkey, slow-roasted pork butt, fried okra, skillet baked cornbread with jalapenos and cheddar, pecan pie, homemade flaky buttery biscuits, sweet tea, and the list goes on. On Friday nights we always went to “Mac’s Fish Camp” on the Alabama River (which tragically burned down in 2007 and is no longer around). We ate the best cornmeal-crusted fried catfish that would blow your mind – whole, right off the bones, served with fresh corn on the cob, cole slaw and hushpuppies. Even on the sweltering dog-days of Summer like they have down South, there’s something about the savory, buttery, comfort food down there that makes you feel right at home.
A Southern Feast
True Southern food and hospitality is all about eating and sharing big homemade meals with large groups of friends and family. My cooking class was almost 5 hours long and we made so much food you could feed a small Confederate Army. Thus, this post only has half of the food we made for our Southern feast that day so I’m making this Part 1. The recipes below include: Classic Deviled Eggs, Country Smoked Ham with Red-Eye Gravy, Southern Collard Greens, Cornbread, Coca-Cola Cake and of course, some homemade Southern Sweet Tea to wash it all down with. Stay tuned for Part 2 later this week for some more down-home, get-in-my-belly, authentic Southern Comfort food. Don’t worry, you’ll have plenty of time to take a nice, long nap on the hammock between now and then…
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Deviled Eggs
Deviled Eggs
6 hard-cooked eggs (1 week old eggs are easier to peel than super fresh eggs)
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard
1/2 teaspoon to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
Paprika, for garnish
1-2 tbsp chopped Parsley leaves
Equipment: ice water bath
Put eggs in a saucepan that will hold them in one layer. Cover with cold water by 1 inch. Heat just to a boil, turn off the heat and cover the pan. Allow the eggs to “cook” in the hot water for 15 to 17 minutes and then immediately transfer to the ice water bath to cool and stop the cooking.
When well-chilled (you may have to replace the ice water bath with cold water or more ice to keep them cold and fully chill), roll them gently on the countertop and crack the shell all over.
Peel under cold running water and reserve.
Cut the hard-cooked eggs in half length-wise and shave a bit from the bottom of each half so it will lay flat on a serving dish.
Remove and mash the yolks; combine with mayonnaise, mustard, salt and relish.
Refill the centers of the egg whites with the mixture (use a pastry bag fitted with a star tip, ideally). Garnish with paprika and chopped parsley, refrigerate until ready to serve.
Makes 12 deviled eggs.
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Country Ham Steak with Red-Eye Gravy
Country Ham with Redeye Gravy
1 bone-in fully cooked ham steak, about 2 pounds (salt-cured country ham or a center-cut slice of ham)
Butter, vegetable oil, lard or shortening, as needed
3/4 cup strong black coffee
Worcestershire sauce
Heat a heavy skillet over medium heat. Melt sufficient butter or other fat to film the bottom of the skillet. Add the cooked ham, and cook to warm through and brown the meat. Reserve the ham.
Over high heat, add the coffee to deglaze the pan; scrape the bottom of the pan with a wooden spoon to loosen any brown bits.
Bring to a boil and cook about 1 minute. Season to taste with freshly ground pepper and Worcestershire sauce.
To serve pour the gravy over the ham to serve with the ham or serve gravy in a separate pitcher.
Serves 6.
Country Ham in Roasting PanHam Steak ready to serveRed-eye GravyTime to pass the Red-eye Gravy
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Southern-Style Braised Collard Greens
Southern-style Braised Collard Greens
2 pounds of collard greens (can substitute kale, turnip greens, or mustard greens)
1 ham hock (or 6 slices of cooked bacon)
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons kosher salt
Sherry or cider vinegar, optional (for serving)
Tabasco/Louisiana Hot pepper sauce or pickled pepper juice, optional (for serving)
Clean and wash greens well; remove tough stems and ribs. Cut the greens up into large ribbons or chunks and place in a deep pot; add onion. Wash off the ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens, bring to a boil and reduce to a simmer. Cook the greens until tender, about 1 hour (up to 2 or 3 hours is fine as long as they don’t get mushy). Add more water as needed, taste and adjust seasonings to your liking. Serve with corn bread, and pass the vinegar and hot sauce.
Serves 4 to 6.
Slow cooking Collard Greens
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Classic Southern Cornbread
Classic Southern Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes.
Corn Bread Batter
Preheat the oven to 350 degrees F and preheat a 10-inch cast iron skillet.
Melt butter in the hot cast iron pan
When ready to bake, coat the bottom and sides of the hot skillet with butter (and be careful – pan is very hot!)
Pour batter in the pan
Pour the batter into the prepared pan,
Cornbread ready for baking
and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares or wedges. Serve warm or at room temperature with extra butter if desired.
We used to make it with green chilies or jalapenos and cheddar cheese – if you want to try this version, chop the chilies (about 1/2 cup) and some shredded cheddar (about 1 cup) and add it to the batter before pouring into the cast-iron skillet. Delicious!
Makes 1 (10-inch) skillet of cornbread, approx. 8 to 10 slices or squares.
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Coca-Cola Cake
Coca Cola Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 1/2 cups mini marshmallows
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs, beaten
2 teaspoons baking soda
1 cup chopped pecans, optional
Preheat oven to 350 degrees F; grease and flour a 13×9 inch baking pan.
Combine the flour, baking powder, salt and sugar in a large mixing bowl.
Combine 1 cup butter, 3 tablespoons cocoa powder, and 1 cup of Coca-Cola in a saucepan; bring to a boil. Remove from heat and add marshmallows and vanilla, stirring until marshmallows are melted.
Pour mixture over dry ingredients and blend in well. Add the buttermilk, beaten eggs, baking soda and pecans, if using. Beat well.
Spread batter in the pan and bake for 30 to 35 minutes, until the cake bounces back when lightly touched near the center. Cool completely.
Icing:
1/2 cup butter, softened
3 tablespoons unsweetened cocoa powder
1 pound confectioners’ sugar
6 to 7 tablespoons Coca-Cola
1 cup chopped pecans, optional
In a standing mixer fitted with a paddle attachment (or in a large mixing bowl with a hand blender), blend the softened butter with cocoa powder, confectioners’ sugar, and Coca-Cola. Beat ingredients until smooth and creamy; spread on cooled cake with a spatula. If desired, sprinkle finely chopped pecans over the top. Serve warm.
Makes 1 (13×9) cake.
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Sweet Tea
Sweet Tea
1 ounce loose black tea
1 quart hot water
1 quart room temperature water
Lemon wedges, for garnish
Infuse hot tea into hot water for 4 to 5 minutes, strain the tea into room temperature water. (we used to bring water to a boil in a large saucepan and then turn it off and infuse large tea bags in the hot water and add additional room temp water). Sweeten with simple syrup if desired and garnish with lemon wedges. Mint leaves are a nice twist too.
Simple Syrup:
3 cups sugar
3 cups cold water
For simple syrup, combine equal parts sugar and water in a small non-reactive pot. Bring to a boil, and cook until sugar is dissolved. Cool completely (before putting ice in it or the tea will turn cloudy and taste bitter).
Can be kept in the refrigerator for a month or more in a tightly sealed container.
