New Belgium Bites

As part of the Foodbuzz Tastemaker Program, I received the opportunity to create a pairing or a recipe that features New Belgium Brewing Company's plethora of brews.

Being invited to be one of 150 people in the nation to do this, is exciting and a tiny bit nerve-wracking. I went through dozens of ideas, pairing, recipes, and I decided to stay tried & true to what I know best: Comfort food.

Nothing is more comforting than sampling a flight of beers at your favorite restaurant or brewery.

When this photo was taken, I was on my 3rd flight of beers, so I don't remember which beers are in which order, but here we have: Fat Tire, Somersault,Trippel Belgian Style Ale, and Ranger India Pale Ale.

First, I have a crabcake with brunois sweet potato with a creole remoulade. The remoulade puts the sandwich over the top. Lump crab is sweet, succulent, and absorbs flavors very well. Adding spice and a creamy sauce customizes this sandwich and it pairs well with New Belgium's seasonal brew: Somersault. 

The sweetness of Somersault matches the sweetness of the crabmeat while the citrus notes cut the spice of the added remoulade.

Crab Cakes Makes 6 to 8 patties

1 Tbsp butter
1 Tbsp olive oil
3/4 cup sweet potato, brunois (very very small dice)
1/2 cup bell pepper, small dice
1/2 cup green onions (green and white parts), finely chopped
1/4 cup minced fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon garlic powder
Dash salt
Dash cayenne pepper
1 lb. crabmeat, picked free of shells
1/2 lemon, juiced
1/3 cup crushed crackers (Ritz, Keebler Town House)
1/2 cup finely chopped bell pepper
1/2 cup mayonnaise
1 egg
Flour, for dusting
1/2 cup oil

Place the 2 tablespoons butter, 2 tablespoons oil, sweet potato, bell pepper, green onion, parsley, Worcestershire sauce, mustard, garlic powder, salt, cayenne pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, about 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the crackers, mayonnaise, and egg. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Spicy Remoulade Makes 1 1/2 cups

1 1/4 cups mayonnaise
1/4 cup hot mustard (recommended: Inglehoffer)
1 clove garlic clove, smashed
1 tablespoon chopped pickles, dill
1 tablespoon capers
2 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon hot sauce (recommended: Texas Pete)

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Blooming onions are the bane and the blessing of people all around the nation who visit Outback Steakhouse and food festivals. One of the top fattening foods on the Eat This, Not That list, it pulls in whopping numbers of calories and number of servings for fat, sodium, and everything else bad for you! Ranch dressing is the ketchup of the South and that is what I suggest you serve with this onion.

Beer is synonymous with fatty, fried foods and heavy salty snacks. I'd like to think that I did you proud by adding Fat Tire to the batter and trust me (I'm a professional), this pairs well with Fat Tire, too. Fat Tire is New Belgium's flagship beer. While this recipe is not my flagship recipe, it certainly deserves a place in the hall of fame.

Blooming Onion (adapted from foodnetwork.com)
4 large Vidalia onions
Batter:
1/3 cup cornstarch
1 1/2 cup flour
2 tsp garlic powder
2 tsp paprika
1 tsp pepper
24 oz. New Belgium Brewing Company's Fat Tire
Seasoned Flour:
2 Cup flour
4 tsp paprika
2 tsp garlic powder
1/4 tsp cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add Fat Tire and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Soak the onion in a bath of ice milk for 20 to 30 minutes so it can "bloom" and reduce the bite of the onion flavor. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer (or large stock pot) and deep−fry at 375 degrees F for 3 minutes. Use a slotted spoon to submerge onion in oil) Turn over, and fry an additional 3 minutes. Drain on paper towels.

Hometown Discovery

*happy 30th birthday to me!*

It's always nice to discover hidden gems or rediscover places in your own town. It's not often that I get out during the day unless I have a specific purpose. Days of driving around aimlessly are far and few between, no thanks to $4 gas. Two years ago, I made a pledge to ride the bus to work every day in order to save money, be green, and get extra sleep.

Since I no longer ride the bus to work, I still use the bus to get around town and go to places to get away from monotony of boredom.

I went to Soup's Vietnamese Pho & Grille with my friend, Andrea and it was both our first time.

The first time I'd heard of pho (pronounced fa as in fa-la-la-la-la) it was season 2 of Top Chef. I'd never heard hide nor hair of Vietnamese food. I was still in culinary school at the time and when I wasn't pounding out conch or adding butter to my sauce, I was glued to the tv. Noodles in a super-hot broth that you slurp up in a loud, ceremonious fashion while adding crunchy bean sprouts, a squeeze of lime or ripped pieces of basil? Ok. I can do that.

Apparently there really is a right & wrong way to eat this enormous bowl of. noodles & broth. Here is a humorous (but entirely factual) way to eat.

Next stop! My old-old place of employment, Simplyummy. If you don't know--let me tell you: I am lucky. Every week I win something. I haven't won anything big like a trip, the lottery, or a new car, but I have racked up free meals, t-shirts, gift cards, certificates, mugs, services,and other things. Well--I just happened to win a $20 gift card (and tickets to RiverRun) from Simplyummy. That's my friend, Andrea, enjoying a bite of her FIRST red velvet cupcake. 

Despite the photo, we didn't like the cupcake. It tasted minty and it interfered with the smooth, tangy, mild chocolate taste of a delicious red velvet cake. There were chocolate mint cupcakes displayed next to our dessert and we suspected this was the culprit. Also on our thumbs down list--the espresso machine was broken this day. We had to resort to coffee from Starbucks (so much for supporting local businesses!).

This photo has very little to do with food, but I will give a prize to the first person to guess whose home this is. This is a painted block print of a famous Southern home (I found it at the snob shop)

This Bud's For You

The Anheuser-Busch Clydesdales came to Winston-Salem on April 19 and I got to see them! My mom told me that she saw them when they came to Philadelphia, in 1976 for a bicentennial celebration.

I feel privileged and proud that the horses came to see me! Just kidding! I'm not that conceited.

In the video below, the horses are bobbing their heads in time with music that was being played. It's amazing, but these gargantuan equines actually look cute in their stance. Turn down your volume because it was windy that day and all you can hear is he wind whipping past the speakers. And it's quite loud.

The beer wagon (complete with faux cases of beer) pulled away from Recreation Billiards, just as it did on a another tour 62 years ago. There is a framed photo inside this pool hall turned tavern, a place full of Winston-Salem history.

Happy 30th Birthday, To Me

I have had one of the most amazing weeks in a very long time.

Back in March, I was laid off from my job at the newspaper and for the past month and a half, I have been spending an indiscriminate amount of time at home, re-evaluating my worldly existence, searching for a new job, and planning my 30th birthday party celebration.

This past week, all of my efforts came to fruition.

First, my 30th birthday party.

When I was a kid, my mom only let me have a birthday party on my even years. After you turn 18, birthday parties become far and few between and the parties turn into impromptu social gatherings, less emphasis on the partying part and more emphasis on mortality and how many friends you have surrounding you.

Not me.

I make sure every fête I have includes good food, drink, good people and an element of surprise.

I'm probably never going to look this good. Ever. And I really don't look that great LOL.

The party was held at New Town Bistro in Winston-Salem. I've known the owner, Kyle, for a few years and he was incredibly accommodating and hospitable to my party of 30 people! I had a custom menu and a signature cocktail. The cocktail (as seen above) doesn't have a name other than "Nikki's Birthday Cocktail" but it's Cheerwine, Red Stag, Vodka and a bit o' Sour Mix with a sugared rim. I was telling everyone all night, "I cost $6 and go well with lamb chops."

The menu: a mix of things: price points, salads, steaks, pastas, and most importantly: GUMBO! 

After the party, we all headed over to an 80s party (how apropos!) sponsored by the RiverRun Film Festival & partied down while I sang karaoke. There was also a photo booth. I felt slightly regal & my little strip of pictures shows :)

I mentioned at the beginning, how this has been one of the most amazing weeks in a long time... and this was just ONE day... Stay tuned for day #2.