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Caramelized Brussels Sprouts Canape: Stuffed Mini Pitas with Paneer

Posted on: October 1st, 2014 by Ellen Swandiak

Brussels sprouts from your local farmers’ market are often sold still on the branch, you might want to get a few extra and use them in lieu of floral arrangements, they are so cool-looking. Though, I think it is best to make this flavorful Brussels sprouts canape to showcase their full potential.

Tip: Grating the Brussels sprouts makes them cook faster, and gives you more of the desirable crispy bits. Also makes it easier to stuff in the mini pitas. This recipe could also work as a topping on rice or as a side dish at a dinner party.

I included this recipe as part of our modern Indian cuisine theme. To make it Indian, we mixed the Brussels sprouts with tasty fried paneer and a yogurt sauce doused with Indian spices.

MAKES 30 PITAS

PREHEAT OVEN 500ºF… GET OUT THE FOOD PROCESSOR

1 LB Brussels sprouts
—
3 TB olive oil
s + p
—
Remove Brussels sprouts stems, cut in half. Grate in a food processor. In a large bowl, toss Brussels sprouts in oil, season with s + p. Spread out onto baking pan. Roast for 10 min on the oven’s top shelf. Check on it to make sure it does not burn.

FRY THE PANEER

coconut-canola oil
12 oz paneer, cut into 1/4-inch slices
—
Lightly grease a skillet with oil. Heat over medium-high heat. Add cheese, brown each side, about 1.5 to 2 min apiece. Cut each slice into 1/4-inch cubes. Toss with the Brussels sprouts.

MAKE THE YOGURT SAUCE

3/4 CUP plain yogurt
Juice and zest from 1/2 lemon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
—
In a small bowl, mix ingredients together. If you use Greek yogurt, add a little water to thin out the sauce.

PUT IT ALL TOGETHER

mini pita breads, cut in half
yogurt sauce
paneer Brussels sprouts mixture
—
Put a little of the sauce into the cavity, fill with the paneer Brussels sproust mixture and top with a little more sauce. Line up on a long platter.

Shrimp Kebabs with Tamarind Glaze: Adding Fantastic Indian Flavors

Posted on: October 1st, 2014 by Ellen Swandiak

Looking for a special glaze on shrimp kebabs? I’ve come up with a fantastic party bite, starting with shrimp marinated in a tangy tamarind glaze, then set on wraps of lettuce leaves.  Makes for a sensational, light Indian-flavored hors d’oeuvre that you can eat with your hands.

The tamarind glaze can become a tool in your party roster. Think about its dramatic qualities as a marinade or sauce on many things. I could see it matching with grilled steak, pork, or chicken; used as a sauce over roasted squash or carrots; or even as a dip for egg rolls or fried wontons. I created this recipe as part of a menu a party plan of Modern Indian small bites meant to show off the vibrant flavors of Indian cuisine.

MAKES 28 BITES

MAKE THE GLAZE

2 TB coconut-canola oil
1-inch pc ginger, minced
2 cloves garlic, pressed in a garlic press
1 tsp ground cumin
1 TB tamarind paste
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 TB all purpose flour
1/2 tsp salt
Juice of 1 lemon
1 tsp pistachio oil
—
1 LB frozen shrimp (26-30 count), defrosted, peeled, tails removed
—
Mix all ingredients for the glaze in a bowl. Toss shrimp, coating each piece in the marinade. Cover and refrigerate for at least one hour.

COOK THE SHRIMP

marinated shrimp
3 TB coconut-canola oil
—
1 TB date molasses
1 TB tamarind paste
—
exotic lettuce leaf, for wraps
—
Remove shrimp from the marinade. Heat oil in a large saucepan over medium heat. Cook shrimp for 1.5 min each side. In a small bowl, combine the date molasses and tamarind paste. To serve, put each shrimp on lettuce leaf and drizzle with the molasses/tamarind mix.

It’s a Date: A Creamy Cocktail to Savor

Posted on: October 1st, 2014 by Ellen Swandiak

This creamy cocktail gets its unusual appearance from almond milk and sweetness from date molasses. It may look like a milkshake, but believe me, this concoction is pretty potent. One per customer.

This cocktail is designed to be a part of the hosting strategy for serving upscale, modern Indian-inspired cuisine. See the recipes at this link, and enjoy this potent libation alongside.

DETAILS ON THE INGREDIENTS:

[1] Breuckelen Glorious Gin A gin with New York based ingredients and distilled entirely in Brooklyn, NY—incorporating juniper, lemon, rosemary, ginger, and grapefruit. No coloring, additives, extracts, or fancy filtering are used. The gin’s flavor is the result of the natural process. About $40. brkdistilling.com

hobnobmag creamy cocktail mint

[2] Bulleit Bourbon Thomas E. Bulleit, Jr’s great-great-grandfather Augustus Bulleit, made a high-rye whiskey between 1830-1860, and inspired Thomas Bulleit to carry on the tradition. Bulleit Bourbon is distilled and aged in small batches. Its high rye content gives it a spicy character with a smooth finish. Kentucky limestone-filtered water starts the process, which ends in charred American oak barrels for a smoky finish. Smooth with tones of maple, oak, and nutmeg—and a light toffee flavor. bulleit.com

[3] Silk Unsweetened Original Almondmilk starts with Non-GMO verified almonds grown in California. Only nuts that match stringent standards make the cut. The nuts are shelled, toasted and ground before being blended with pure filtered water along with vitamins and minerals. Make sure to get the unsweetened version. There’s also an unsweetened vanilla version that is quite nice. About $5.

[4] Alwadi date molasses Created from sweet, sweet dates, this syrup adds an additional complexity to the sugary aspect of the cocktail—think maple syrup with a slightly citrus leaning. About $12.

Sachin Hasan of the Pierre Hotel 2e Bar/Lounge Makes Garam Masala Infused Rum

Posted on: October 1st, 2014 by Ellen Swandiak

I have had the pleasure of experiencing Sachin Hasan’s cocktails many a night at the 2E Bar/Lounge. This gorgeous spot inside the Pierre Hotel harks back to grand days with an art deco gold bar, high ceilings, a muted-metallic color scheme, and plush seating. See Hasan’s Indian-inspired infused rum cocktail.

Sachin has been doing wonders for the bar menu with Indian-spiced ingredients, barrel-aged spirits, and other delights—in the photo, Hasan lights an absinthe mix, for dramatic effect.

Hasan has since changed jobs at the Pierre, but you can still taste and learn the secrets behind amazing seasonal cocktails. Head to 2E Bar/Lounge for Mixology Wednesdays. From 6:30 to 9:30, Paul Johnson, the newest mixologist, shows you how make the cocktails on the seasonal menu. While you are there be sure to order one of the items from the bar menu, like the angus sliders, hummus platter, or The Pierre Salad, with poached lobster, to complete the experience.

One of my favorite sips featured a house-made Garam Masala rum infusion with fresh lime juice, grapefruit bitters. Perfect for fall. twoeny.com

See more recipes for creating cool, mod, Indian-inspired bites in our Indi-Mod party plan.

Instant Indian Dessert: Fig Chutney & Masala Chai Ice Cream

Posted on: October 1st, 2014 by Ellen Swandiak

Every party needs a great finale. Why not feature the exotic spices of the Indian continent in a dessert. As part of my entertaining scheme for hosting a super, modern, party of small bites, try adding a chutney to your cheese board, and a spectacular chai-based ice cream for a fantastic Indian dessert.

To complete the party menu for our Modern Indian theme, I couldn’t help but suggest a couple of excellent products to add to the buffet. In these items, Indian flavors infiltrate the dessert phase in the most sophisticated way.

[1] Virginia Chutney Co  I love chutney. It’s got such a fine assortment of textures, sweetness, and a tanginess that can’t be beat. I like to think of it as a great shortcut ingredient to add in many recipes, including salad dressings and as a spread on sandwiches. (Think turkey.) The Virginia Chutney Co offers six interesting flavors and combinations, which are family-made in the blue hills of Virginia. For the Indian-themed party, I suggest a pairing with cheese—you can’t go wrong with any of their mixes.

The Balsamic Fig Chutney would be a nice complement with a goat cheese or a blue cheese. I couldn’t resist repeating the wonderfully descriptive tasting notes from the website… “Fig chutney is our lush hedonist, the notorious Italian uncle who arrives in Virginia with armloads of gifts, dances with all the ladies at the wedding, and keeps everyone awake singing operettas late at night. It’s all fig and no leaf, a loud sweetness rounded with a rich balsamic.”

Also fantastic is their Spicy Plum variety, whose spice-iness comes from caramelized onions and ginger. Match it with with Brie or cheddar. If you are more interested in presenting a sweet juxtaposition, go for the Sweet Peach which pairs up with just about any cheese. $8, available online at virginiachutney.com.

[2] TEA•RRIFIC Ice Cream The Masala Chai mixes Assam black and rooibos teas with cardamom, ginger, clove, and peppercorns, a truly sophisticated treat. $7, available at Whole Foods, Garden of Eden, and other local NYC markets. They’ve also got six other flavors, all tea-based. Try them all!  tearrificicecream.com

Cooking with a Banana Leaf: Baked Cod in Aji Criollo Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

To make an awe-inspiring impression,  try cooking with a banana leaf at your next fiesta. The leaf not only acts as an attractive wrapping, but also lends a tea-like flavor to the fish. Basically, you will just cut the leaf into 12-inch squares, place fish inside, and tie them up with the rib from the center of the leaf. Tip: When you are creating the ties from the ribs, they will dry out if you cut them too early in the process, so cut the leaves  when you are ready to cook. If they do dry out, spray with water to make them pliable again.

A nice accompaniment to the fish, is a mildly hot Aji Criollo sauce, made with mostly jalapeño peppers and cilantro which keeps the fish moist, and injects a zippy herb flavor. Add the sauce to fish before baking, then set out extra on the table in case guests want to add a little more.

If you are looking to throw a kickin’ Latin party, see my party plan A Latin Fiesta for more recipes and ideas.

MAKES 8 PACKETS

PREPARE BANANA LEAVES…PREHEAT OVEN 425ºF

1 or 2 banana leaves, defrosted
—
Unfold banana leaves. With a kitchen scissor, cut out the rib along the edge (to tie each packet), put aside. Carefully cut leaves into eight 12-inch squares.

MAKE THE AJI CRIOLLO SAUCE

3 jalapeños, stems and seeds removed, cut into 4 pieces
1/2 bunch of cilantro, both stems and leaves, roughly chopped
1/2 cup of water
3 cloves garlic, squeezed in a garlic press
Juice of 1/2 lime
1 tsp salt
1 tsp white vinegar
1 tsp olive oil
1 scallion, cut into thin rings
—
Combine in a blender, except scallions. Move to bowl, stir in scallions. Makes about 8 oz.

MAKE THE FISH PACKETS

1 1/4 LB cod fillet, cut into 8 pieces
aji criollo sauce
—
Take each banana leaf square by the corner and sweep back and forth over a burner, about 5 times each side. Place fish in center of leaf, top with a big spoonful of the aji criollo sauce. Fold top and bottom of banana leaf over fish, then fold in left and right sides to enclose the fish and form a packet. Tie packet, trim ends. Place onto baking sheet.

BAKE THE FISH

Place on oven’s middle shelf, bake for 20 min. To serve, keep fish inside packets to keep warm, and allow guests to unwrap and eat. It’s a bit messy with sauce oozing out, so nice to present in small bowls.

Each banana leaf measures about 3 to 4 feet, so could be used decoratively as a runner along the length of the table.

Coconut Shrimp Appetizer with a Sweet-Hot Dipping Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

Shrimp never tasted so good. Coconut shrimp is the perfect pairing of textures and tastes. This dish is very crowd pleasing, especially with the sweet dipping sauce. So, if you are having a big party, you might want to make double the recipe—I guarantee this will disappear immediately.

Cooking tip: Dipping in the egg twice when doing the coating makes it very thick, and the bite that much more substantial. Creating these will get messy. Best to use both hands, one for the egg part, one for the crumb part.

I thought this recipe would be perfect in my plan for hosting a Latin-themed party, whose flavors celebrate South American flavors and flair. See this link for more recipes and ideas.

MAKES 36 SHRIMP

PREHEAT OVEN 425ºF… PREPARE THE DIPPING STATIONS

5 eggs
1 tsp salt
1/2 tsp black pepper
—
1 CUP panko bread crumbs
—
1/2 CUP panko bread crumbs
1 CUP flaked coconut
—
Set up 3 shallow bowls: [1] Whisk eggs, salt, and pepper. [2] Panko. [3] Panko and coconut.

START DIPPING

36 shrimp, shells and tails removed
—
Dip shrimp in the egg mixture. Allow excess to drain off, dip in panko. Dip into eggs again. Let excess drain, dip into panko/coconut mix. Place onto baking sheet lined with parchment.

BAKE THE SHRIMP

Bake for 10 min, turn shrimp over, and cook for another 4 min until golden brown. Remove from oven, let cool. Stack shrimp around bowl of sweet hot sauce.

•

recipe

SWEET HOT SAUCE

This is a medium-kick spicy sauce. If you are looking for something with a more powerful sting, substitute one of the serranos for a habanero, or other spicy pepper. Consider splitting the recipe into medium and hot offerings. Best to stay in red or orange tones for the best color. This sauce goes with just about everything else on the menu, so put some out so people can help themselves. It’s drinkably good!

Makes about two 12 oz squirt bottles of sauce

3 red serranos, seeded, cut into 4 pieces
1 mango, peeled, cut into chunks
1 CUP white vinegar
1/4 CUP Filling Station coconut balsamic vinegar
1/2 CUP water
1/2 CUP Santa Cruz organic mango fruit spread
2 TB turbinado sugar
—
Add all ingredients to a blender and process until smooth. Run blender for a while to really liquefy. Strain through sieve and funnel into a squirt bottle, pushing mixture through with a spoon. Rinse sieve to get rid of gunk sporadically.

Cool plating idea: use a colorful plate and add an orchid to create a tropical feel.

Modern Latin Party Food: Chili-Infused Pork & Rum Pineapple

Posted on: September 1st, 2014 by Ellen Swandiak

In this modern Latin party food recipe, the chili spice mix is the secret ingredient that makes this dish sing. It adds a lovely color and intense flavor to the pork bites. I also suggest putting extra on the table, so your guests can sprinkle extra on at will.

Pair pork with pineapple, whose flavors have been enhanced by a complex rum and grilling. The decadence of the pineapple adds a sweet, juicy element to the lean pork. Your guests will be popping these in their mouths with joy!

See more recipes and ideas for hosting a fun and hot Latin party at this link.

MAKES ABOUT 50 BITES

MARINATE THE PINEAPPLE

6 oz Kracken rum
2 TB maple syrup
1 pineapple, cored and cut into 1-inch cubes
—
Gently heat rum and sugar to incorporate, about 2 min. Let cool. Marinate pineapple chunks in mix in the fridge.

MAKE THE CHILI SPICE MIX

Combines bitter annato seeds, some fiery aspects, and a touch of cinnamon. The flavors blend well with meats and could also work in some sweet dishes as well. To grind the spices, use a coffee grinder devoted to spice grinding, and be done in a jiffy.

Makes about 1/3 cup

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Use a mortar and pestle if you don’t have a spice grinder. Transfer crushed annato seeds and pink peppercorns to a bowl and mix everything together.

PREPARE PORK

1 LB pork loin
Chili Spice Mix
—
Cut loin into 3/4 inch-thick fillets. Rub spice mix all over.

PREHEAT OVEN 350ºF… COOK THE PORK

Heat up a skillet. Sear meat, about 3 min on each side. Move to a baking dish. Cook about 8 min. Let meat rest 5 min.

GRILL PINEAPPLE

1 TB honey
—
Baste pineapple chunks with honey. Sear on grill pan turning frequently.

TO ASSEMBLE

cooked pork
cilantro, torn into individual leaves
grilled pineapple pieces
Sweet Hot Sauce (optional)
—
Cut pork into 1-inch cubes. Place sprig of cilantro on top of pineapple bit, spear with toothpick, then stick into a piece of pork. Drizzle Sweet Hot Sauce over it.


Put this trio of sauces and spices on your table, so guests can add extra flavor to suit their palate. From the top: Aji Criollo, Chili Spice Mix (recipe above), Sweet Hot Sauce.

Mini Arepas with Black Beans & Creamy Corn, A Vegan Delight

Posted on: September 1st, 2014 by Ellen Swandiak

An ancient recipe, arepas have been around South American since pre-Columbian times. They make a hearty base for whatever you want to top them with. In this recipe, we mixed beans and corn and nutritional yeast to add up to a wonderfully-filling vegan canape. If you have never tried nutritional yeast, you should give it a shot. It has a complex flavor reminiscent of a wheaty-cheese, and a powdery texture. You will get raves from this dish from all your friends, but your vegan friends will really thank you.

Arepas use a special flour called masarepa, found in most Latin markets. Do not confuse it with masa harina, which is for making tortillas. Make sure to buy the right one.

Dotting your serving platter with orchids gives it an exotic bent. Get stems of orchids, and break off the individual flowers right before plating. They will last the night just sitting on the platter.

I created a bunch of recipes for hosting a Latin canape party. See the other recipes at this link to create an entire menu.

MAKES ABOUT 50 MINI AREPAS

MAKE THE BEANS

1 CUP black beans (dry)
—
1 tsp salt
—
1 TB olive oil
2 cloves garlic, minced
—
Cover beans with at least 3 inches of cool water, soak overnight. Choose a bowl that will accommodate expansion. When ready to cook, drain and rinse. Place in a big pot with lots of water and gently boil for 1.5 to 2 hrs. Add salt after 1 hr. (Make sure there is enough water in the pot, if you need to add water use boiling or very hot.) When beans are soft, drain. Mash beans with olive oil and garlic. Refrigerate.

MAKE THE CREAMY CORN

4 ears of corn
—
1 small white onion, minced
1 tsp chili powder
1 TB vegenaise
1 tsp salt
—
Boil ears of corn for 15 to 20 min. Drain water, let cool. Remove kernels from cob with a sharp knife. Place in bowl and toss with other ingredients. Refrigerate till ready to create the arepas.

COOK THE AREPAS

2 CUPS masarepa flour
3 CUPS warm water (plus more if necessary)
1 tsp salt
1/8 tsp cayenne, optional
—
vegetable oil
—
In large bowl, combine flour, water, and salt—and cayenne, if you want them to be spicy. (If the mixture seems dry add a little water.) Let mixture sit for 10 min to allow the dough to absorb all the water.

Heat a skillet over medium heat, add oil. Using a large wooden spoon, add a half spoonful of dough to the pan, spread out, flatten. Each arepa should be about 2 – 3 inches. Cook 2 to 3 min on each side, until crispy and golden brown. Cool on a wire rack, or sheet of aluminum foil.

ASSEMBLE THE AREPAS

mini arepas
black bean mash
creamy corn
nutritional yeast
cilantro, cut into thin ribbons
—
Spread a thin coating of black bean paste over the tops of arepas. Top with corn mixture. Sprinkle yeast. Garnish with ribbons of cilantro.

Creative Quinoa Veggie Stuffed Poblanos

Posted on: September 1st, 2014 by Ellen Swandiak

Quinoa is that healthy side dish people are always talking about. Make this one party-like to use as a stuffing in poblano peppers, or just as is in this creative quinoa dish. There will be quite a bit of extra quinoa stuffing after you have filled the peppers, which you can set out in a bowl on the buffet with a stack of little cups and spoons on the side—it’s great eating just as is. The quinoa itself is not spicy, just a blend of black quinoa, cotija cheese, corn, pine nuts, and cilantro.

Serve peppers whole for a small crowd, or cut into bite-size pieces to maximize amounts. If the spiciness of the poblanos seems too adventuresome, use the mix to stuff colorful bell peppers instead.

Interested in more Latin recipes for throwing a party? Check our my Latin Fiesta party theme for more ideas.

MAKES 6 POBLANOS

COOK THE QUINOA

1 CUP black quinoa
2 CUPS water
1 tsp salt
—
Rinse quinoa, put in pot with water. Bring to boil, then simmer for 20 min. Move to a medium-size bowl.

MAKE THE QUINOA MIXTURE

3 ears of corn, cooked and kernels removed
1/2 TB olive oil
1 small white onion, minced
1/4 CUP pine nuts, toasted
2 TB fresh cilantro, minced
1 TB salt
1 1/2 CUPS queso cotija
freshly ground black pepper
—
Toss all ingredients with quinoa.

ROAST THE PEPPERS: SET OVEN TO BROIL

6 poblanos
—
On a baking sheet covered with aluminum foil, place whole peppers under the broiler. Broil 5 min each side, till skins are completely black. Remove from oven, create tent out of the foil with peppers inside. Let steam for 10 to 15 min, then remove the blackened skins.

PREHEAT OVEN 350ºF… BAKE THE POBLANOS

Let peppers cool. Carefully cut a vertical slit into the top of each chile. Cut out the seed pod with kitchen scissors, rinse under water to get rid of any seeds. Stuff the pepper with quinoa mix. Close pepper. Place in a baking dish, slit side up. Cover dish with aluminum foil, bake 20 min.

How to Make a Caipirinha: Brazil’s Sophisticated Twist on the Margarita

Posted on: September 1st, 2014 by Ellen Swandiak

HOBNOB shows you how to make a caipirinha with step-by-step photos and knowledge gleaned from Brazilian tutors. This should be your go-to summer sensation.

My Brazilian friend Shirlei introduced me to caipirinhas, (pronounced ky-per-EEN-ya) and I have to say it is one of my favorite cocktails. I say this because I have never experienced even a hint of a hangover after a night of enjoying them. My theory: the use of whole fresh limes, including the peels which are muddled and then soak in the drink, have some sort of beneficial effect. Perhaps the dose of vitamin C counteracts alcohol’s negative effects? Who knows! Regardless, these cocktails offer up super flavor, resulting in an enlivened and uplifted state. Think of it as “the happy drink.”

Finding a lot of inexpensive limes can be a challenge. When I hosted this party a few years back, I was trekking Manhattan groceries and fruit stands to no avail, then ended up at an Asian market—and somehow convinced the owner to order a case of limes for me for the party, which completely filled my kitchen sink, and added to the super-festive tropical vibe.

I have been schooled properly, by many Brazilian teachers on the making of this lively cocktail. See the recipe, with this post for the steps to creating the perfect caipirinha. And get hooked on them! Also, try using passion fruit instead of limes in the caipirinha for a super tart/sweet combo. I included this recipe as part of my party theme featuring super Latin cuisine.

DETAILS ON THE INGREDIENTS:

[1] Novo Fogo Organic Cachaça This aged cachaça can be described in one word: smooth. It blends so perfectly in the caipirinha that you might think there was no alcohol in the drink. Warn your guests when serving these!

Novo Fogo, which means “new fire” in Portuguese, is made in the coastal mountains of Southern Brazil, bordering a protected rainforest. Each process of creating this spirit is done by hand, from the harvesting of the sugarcane to the small-batch copper pot still distillation. Glass removed from city streets gets cleaned, pulverized, and reshaped into the bottle’s sexy silhouette, by artisans who sign and label each batch. About $34. novofogo.com

hobnobmag How To Make a Caipirinha

[2] Santa Cruz Organic Limeade When you are making lots and lots of caipirinhas, it’s OK to cheat a little. Add a splash limeade to each drink to stretch them.

[3] Teak Stirrer Set Made from discarded pieces from the logging industry, these teak stirrers would look adorable in your tropical cocktails. 6.5 inches long. $25 for set of 4. Available online at abchome.com

[4] Modern Mixologist Muddler This hand-crafted, solid cherry wood muddler does the job. Available online at themodernmixologist.com, Tony Abou-Ganim’s website. $18.

Aragua: A Hot Toddy, Venezuelan-Style

Posted on: September 1st, 2014 by Ellen Swandiak

Maxime Belfand created this Hot Toddy for the Cocktail Cabinet Program, which he runs with Masa Urushido at Saxon + Parole in NYC. This program gives new meaning to “I’ll have the usual.”

SAXON + PAROLE has come up with a fun way to discover new tastes in cocktails, and make you feel like one of the family. Here’s how it works. Each month you’ll be invited to try a new cocktail at a tasting, then the surplus is housed for you until you re-visit. Rare and barrel-aged spirits and specialty house-made ingredients are highlighted.

Joining the club is $75 a month, which includes about eight cocktails and also gets you preferential reservations at Saxon + Parole. Featured January 2014, The Aragua was a warm sip, artfully housed, featuring exquisite Santa Teresa rum, house-made falernum, and lime and ginger accents. saxonandparole.com

Jim Romdall of Rumba Shares a Tropical Cocktail Recipe

Posted on: September 1st, 2014 by Ellen Swandiak

If you are into rum, the way I am, then Rumba Seattle should be on your bucket-list destinations. Jim Romdall has quite the collection, and bar menu. He’s shared a super pretty cocktail recipe that will make a big splash at your next gathering.

After a stint at owning Seattle’s supreme destination cocktail bar Vessel, Jim Romdall has moved his talent for creating cocktails to Rumba, a bar with over 250 rum selections.

The cocktail menu’s main focus is daiquiris at the most sophisticated level, plus an array of island drinks including prohibition-era Havana drinks, and fresh-ingredient tiki cocktails, punches and Caribbean classics—perfect for summer cooling.

Go for the cocktails, or for sipping exclusive rums from around the world. Try one of the flights on the menu, like the Cigar Not Included, a trio of spirits from Haiti, Nicaragua and Puerto Rico. One of my favorite styles of rum is Rhum Agricole, made from sugar cane instead of molasses. So, Jim created an Agricole Swizzle for me. rumbaonpike.com

See more recipes for a hot and steamy Latin dance party in our Tropicalia issue.

Grilled Vegetable Napoleon—the Ultimate Pairing with Charcuterie

Posted on: August 1st, 2014 by Ellen Swandiak

A fancy sidekick to charcuterie, this refreshing grilled vegetable napoleon blends veggies and goat cheese to spectacular results.  It’s part of a plan for hosting guests over a weekend: this is part of the welcome snack. You can make this up to 2 days ahead. If you are following our weekend hosting plan, you will be making extra. Use the best grilled vegetables for the stack, and save the rest for sandwiches for Saturday’s lunch.

To help create perfect Vegetable Napoleon stacks, we used a very cool tool. The ARCHITEC Stackable Appetizer Maker is a unique gadget that lets you turn ordinary ingredients into beautifully layered creations in just minutes. Simply place a layer of each ingredient, and press down with included flat bar, then cut into individual servings. If you don’t have this gadget, you could probably do the same thing in a narrow baking pan. Or just arrange the ingredients nicely with your charcuterie offering.

We devised a super-easy method for roasting peppers, which adds eye-popping color to the Vegetable Napoleons, see the details below.

MAKES 11 STACKS

HOBNOBMAG Herbs Marinade

MAKE THE MARINADE

1/4 CUP olive oil
fresh herbs, minced
s + p
—
Mix ingredients together.

SET OVEN TO BROIL… ROAST PEPPERS & ZUCCHINI

3 red bell peppers
3 yellow bell peppers
—
6 zucchinis, cut into 3/8-inch slices on the diagonal
marinade
—
Cut peppers into their natural segments, then trim curvy parts top and bottom (save for use in salad). Remove seeds. Flatten each piece on a baking sheet lined with foil. (the foil comes into play, wait!)

Place under broiler on top shelf in oven, skin side up, until black, about 10 min. Remove from oven. Enclose peppers inside the foil to sweat the skins off. After 10 min or so, remove skins. I like to do this under running water.

For the zucchini, brush tops with marinade. Gang up slices on foil-lined baking trays. Put under the broiler for 6 min, flip, broil another 5 min. Remove from oven and allow to cool on the trays.

MAKE THE SPINACH LAYER

2 TB olive oil
2 pkgs baby spinach
1 TB raw agave
3 TB red wine vinegar
salt
—
Heat a large pan over medium heat, add oil. Wilt spinach, add agave and vinegar, cook for about 1 min. (Depending on the size of your pan, you may need to do this in batches.) Transfer spinach to strainer, press down to remove excess liquid.

MAKE THE VEGEATABLE NAPOLEON STACKS

roasted yellow peppers
goat cheese, softened
roasted zucchini
cooked spinach
tomatoes, cut in 1/4-inch horizontal slices
—
Layer ingredients in this order, pushing down between each layer:

1. yellow peppers
2. goat cheese
3. zucchini
4. spinach
5. tomatoes
6. goat cheese
7. zucchini
8. spinach
9. goat cheese
10. red peppers.
Cover and refrigerate. Cut into stacks when ready to serve.

Taco Toppings: Nine Colorful Options

Posted on: August 1st, 2014 by Ellen Swandiak

In our plan for entertaining, this taco bar offers spectacular, and offbeat, taco toppings to round out the flavors and allow each guest to customize their taco to their liking. In addition, see our recipe for a unique and healthy colorful slaw. And a unique, tangy peach salsa.

It’s important to offer a lively spread of fresh toppings and sauces along with tacos. Variety is key since everyone has different dietary preferences. Non-cook items: cilantro, jalapeños, corn, black beans, and arugula.

[1] cilantro
[2] dijon mayo (see recipe below)
[3] fresh jalapeño slices
[4] corn
[5] black beans
[6] Aveyo avocado mayo (this product is no longer available, but you can mix a ripe avocado with a little mayo or put out thin slices of avocado)
[7] Pickled Pink Sweet Heat Jalapeños
[8] Rogue Hot Sauce
[9] baby arugula

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recipe

DIJON MAYO

Dijon mayo may not a traditional taco bar topping, but a squirt of this on any of the tacos heightens flavor.

MAKES ABOUT 1/2 CUP

2 TB mayonnaise
6 TB olive oil
1 TB red raspberry vinegar
1 tsp Maille Dijon mustard
1 clove garlic, pressed in a garlic press
s + p
pinch of cayenne
—
Whisk ingredients together. Put in serving bowl with a small spoon or squirt bottle.

Don’t miss our recipes for a couple more toppings: a salsa and colorful slaw.

Fish Taco: Smoky Paprika Blackened Grouper with Peach Salsa

Posted on: August 1st, 2014 by Ellen Swandiak

There’s something so refreshing about a fish taco. And they make the perfect dish for entertaining.

Choosing the type of fish: Grouper and mahi mahi are available in nice thick fillets, making them perfect for grilling. They won’t fall apart, especially if you use a fish basket to grill them. In this recipe, we’ve added a smoky, slightly hot spice mix to both sides. Suggested taco combo: Grilled Blackened Grouper with White Peach Salsa, arugula, and fresh jalapeño. This recipe is just one of the recipes for our Taco Bar Buffet in which we feature all types of gourmet fillings. 

MAKES ENOUGH FOR 12 TACOS

MAKE THE SMOKY SPICE MIX

1 tsp Safinter Smoked Spanish paprika
1 1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cornstarch
—
In a small bowl, mix ingredients together. Store extra in a glass jar in cool spot.

MAKE THE GROUPER

Smoky Spice Mix
3 LB grouper or mahi mahi fillets, skin removed
—
Sprinkle spice mix over both sides of filets. Grill on hot bbq inside a fish basket about 1–2 min on each side, depending on thickness of the fillet. Remove from basket onto serving platter.

HOBNOBMAG Recipe Taco Bar Blackened Grouper

If you make the fish ahead of time, when you are ready to serve the tacos: Reheat fish in the microwave, or in the fish basket on the top shelf of the grill. Break into large chunks and place in a bowl on the taco bar buffet. We’ve got more recipes for pork, chicken, beef, and vegetarian tacos at this link.

Other Fish Taco recipes on Hobnob:

Fish Tacos with Style: Macadamia Crusted Halibut with Sweet Sour Mayo Sauce 

Learn to Make Alex Stupak of Empellon Taqueria’s Delectable Crispy Fish Tacos with Cabbage and Lime Mayo

Unusual Taco Bar Salsas: White Peach Salsa and Colorful Slaw

Posted on: August 1st, 2014 by Ellen Swandiak

Add these two dishes to your taco bar to create exciting combinations with any of the other recipes from our Taco Bar menu.  Our unusual taco bar salsas  add the crowning touch. This party’s getting hotter by the minute.

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recipe

SALSA: WHITE PEACH, CUCUMBER, RED PEPPER, RED ONIONS

This salsa works well with all the bases and looks pretty on the table. Choose peaches that are not too soft, so that you get a nice dice.

MAKES ENOUGH FOR 24 TACOS

GET A NICE SHARP KNIFE

3 almost ripe peaches, diced
1 English cucumber, diced
1 red bell pepper, diced
1 large red onion, diced
1/2 bunch cilantro, chopped
1 jalapeño pepper, seeded and diced
1/2 tsp salt
pinch of cayenne pepper
juice from 3 limes
—
In a medium bowl, place all the ingredients, squeeze lime juice over. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

•

recipe

SLAW: RED CABBAGE, PEA SPROUTS, PEA PODS, CARROTS

A healthy slaw with only a bit of sweetness.

MAKES ENOUGH FOR 24 TACOS

MAKE THE DRESSING

6 TB grape seed oil
4 TB pinot grigio vinegar
2 TB agave
s + p
—
Whisk ingredients together in small bowl.

MAKE THE SALAD

1/2 red cabbage, shredded
2 carrots, shredded
1 CUP pea pods, sliced thinly
1/2 CUP radish micro greens
—
In a medium bowl, put all the ingredients. Pour dressing and toss together. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

Healthy Muffin Recipe: Carrot Kamut Muffins

Posted on: August 1st, 2014 by Ellen Swandiak

Healthy muffins never tasted so delicious. The fluffiness of the flour, and the added texture make these an enjoyable treat. In this healthy muffin recipe, I shredded the carrots instead of grating them and threw in some ground flax seeds and hemp seeds for a bit of extra nutrition.

Having weekend guests over? We came up with a 3-day plan for entertaining guests. What could be more coddling than waking them up to the smell of freshly-baked muffins. These are made with sprouted kamut flour, which adds a wonderful flavor. This dough can be made a day or so ahead, so at breakfast you can just pour the mix into pretty baking cups and pop in the oven. Easy peasy.

MAKES 12 MUFFINS

PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS

2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
—
In a large bowl, sift dry ingredients together.

GET YOUR MIXER… MIX WET INGREDIENTS

3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract
—
On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.

Transfer the wet ingredients to the bowl of dry ingredients—do not over-mix.

ADD TEXTURE… BAKE

2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted
—
Fold ingredients into the mix. Add the Paper Chef cupcake liners to a muffin pan, and divide the mixture into the 12 cavities. Bake for about 35 min, till an inserted toothpick comes out clean.

Another  muffin recipe:

Savory Butternut Squash Mini Muffins and Spicy Squash Spread

BBQ Chicken Taco with Colorful Slaw and Jalapeño Accents

Posted on: August 1st, 2014 by Ellen Swandiak

Combine barbecue with a taco? What a grand idea. This BBQ Chicken Taco incorporates the easiest way to infuse BBQ flavors into chicken. What could be more summery? Suggested taco combo: Grilled Chicken BBQ Strips with Crunchy Slaw with Pea Pods & Carrots, fresh jalapeño, and cilantro. See the rest of the recipes for toppings and four other tacos to complete the menu. We’ve come up with a bunch of recipes that will wow guests with a Taco Bar buffet.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

2 LB chicken breasts
4 TB BBQ sauce
—
Toss chicken and sauce together in a bowl. Cover and refrigerate for at least one hour.

PREHEAT GRILL… GRILL THE CHICKEN

marinated chicken
—
Grill chicken about 3 min on each side.

When you are ready to make the tacos: add some more BBQ sauce to the breasts and heat up in the microwave or on the top shelf of your grill. Cut into strips and place in a serving dish on the taco buffet.

HOBNOBMAG BBQ Chicken Taco

HOBNOBMAG Taco Bar Buffet BBQ Chicken

Taco Recipe: Infused Ground Beef with Fresh Jalapeño and Corn

Posted on: August 1st, 2014 by Ellen Swandiak

As part of our Taco Bar menu, we had to include the classic ground beef version. Not just ordinary ground beef, this one is flavored instantly with an upscale sauce. A super quick way to add amazing spice to ground beef, still using all-natural ingredients. J Burger Burger Starter Chipotle and Onion Seasoning comes in handy with its instant flavor accents. Place this out on the buffet as well,  to use as a topping. Suggested taco combo: Chipotle Onion Ground Beef with arugula, fresh jalapeño, corn, and avocado mayo.

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

2 LB ground beef
8 TB J Burger Chipotle and Onion Seasoning
—
In a large heated skillet, add beef, break it up. Cook about 5 min, draining liquid as you go. When meat is cooked through, turn up the flame and sauté till crispy and browned. Remove from heat and add J Burger Chipotle and Onion Seasoning, mix well. Place in a serving bowl on your taco buffet.

HOBNOBMAG Taco Recipe Ground Beef

HOBNOBMAG Taco Bar Buffet

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