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The Blackberry Cooler is the perfect refreshing fruity drink for a hot summer day.
Curaçao is a Caribbean liqueur made using the dried peel of the Laraha citrus fruit. Blue curaçao is essentially the same thing, but it's doctored with artificial blue coloring, which adds a bold look to cocktails.
Teres major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course).
It takes a skilled butcher to extract the teres major, which partially contributes to the cut's obscurity.
How To Make Homemade Sauerkraut in a Mason Jar.
If you've ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture!
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish
These were first introduced in 1588 to the rations on ships and found their way into the New World by the 1700s at the latest. The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War.
What is jambalaya? Although it originates from Louisiana, it has French and Spanish roots, the use of spices is reminiscent of what you'll find in African and Caribbean Cuisine. For those unfamiliar with jambalaya, it is a hearty mix with ingredients using any of these fish, shrimp, chicken, meat, vegetables, and rice.
What is jambalaya? Although it originates from Louisiana, it has French and Spanish roots, the use of spices is reminiscent of what you'll find in African and Caribbean Cuisine. For those unfamiliar with jambalaya, it is a hearty mix with ingredients using any of these fish, shrimp, chicken, meat, vegetables, and rice.
Try a Healthy Argentinian Favorite: Chimichurri
Chimichurri, a marinade and condiment, is an Argentinian favorite that is loved for its full flavor and complementary abilities. This sauce is the perfect accompaniment for chicken, fish, pasta, sausages, and steaks. And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to lower total cholesterol.
Prime rib is also known as standing rib roast. ... The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. Cost Ribeyes can be bone-in or boneless, with boneless cuts generally being more expensive per pound.
Stout is packed with flavonoids, the antioxidants that give fruit and vegetables their dark color. Getting enough antioxidants in your system is great for your heart. Slowing down the deposit of cholesterol on artery walls, this can help reduce blood clots and the risk of heart attacks.
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry.
Tesoro mio is literally “treasure mine”, meaning my darling, my sweetheart.
Benefits of Drinking a Hot Toddy:
Whiskey is a great decongestant, and it helps soothe any pain associated with your head cold. Hot liquids of any kind are a good way to soothe a sore throat. Honey and lemon help soothe a cough and any congestion.
Barr Hill Gin is our ode to the hardworking bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled.
Who invented the Old Fashion Cocktail? James E. Pepper, bartender and esteemed bourbon aristocrat, was said to have invented the drink in Louisville, before he brought the recipe to the Waldorf-Astoria Hotel bar in New York City. This is supposedly where the old-fashioned was born.
Scotland
The most common Hot Toddy recipe consists of bourbon, honey, hot water and lemon. The cocktail's origins are unknown, but we do know that it is an old drink, believed to have been invented in Scotland in the 1700s. The country's staple liquor, Scotch, had a harsh smoky flavor that women were not fond of.
Loin medallions are oval cuts of the eye of the loin with the fat trimmed, producing a lean tender cut. Perfect for quick cooking midweek.
HUNGARIAN GOULASH
Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.
This white truffle honey is the ultimate indulgence and addiction, combining acacia honey with thin shavings of white truffle- an extraordinary and original combination. The sweet taste of the honey combined with the rich taste and aroma of white truffles is a perfect marriage!
A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon designed to impress with mild, delicate beef flavor and incredible tenderness.
Argentina
Chimichurri is an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.
Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender.
Mexico
Of all the peoples introduced to this dessert, the Spanish were particularly taken with it (and were the first to top it with a sweet caramel sauce). Like the Romans before them, the Spaniards brought flan to new lands, when in 1518, the famous conquistador Hernán Cortés landed in the Yucatan Peninsula of Mexico.
Shank comes from the leg portion of the animal and is a lean cut (think about what our cows do all day: stand, walk, graze, and walk some more.) With a longer cooking technique to break down the meat and draw out the natural marrow, shank becomes a celebrated entree.
We are using Beer soup dates back to Medieval Europe. Served for breakfast, old recipes are as simple as beer that's been boiled and thickened with stale bread and egg yolks. It sounds pretty gross. Over time, spices, onion, cheese were added et voila, beer cheese soup was invented. We are using Long Trail Brewing Company Ale.
According to the "Encyclopedia of American Food and Drink" the lobster roll originated as a hot dish at a restaurant named Perry's in Milford, Connecticut, as early as 1929. Its popularity then spread up and down the Connecticut coast, but not far beyond it.
Reuben Kulakofsky and Bernie Schimmel, Blackstone Hotel: Omaha, Nebraska
One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and pastrami at his weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee", included the hotel's owner, Charles Schimmel. Schimmel's son, who worked in the kitchen, made the first Reuben for him, adding swiss cheese and thousand islands dressing to his order, putting the whole thing on rye bread.[2] The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest with the recipe.[3] In Omaha, March 14 was proclaimed Reuben Sandwich Day.[4] Mention is made of this sandwich in a scene within the movie Quiz Show, where Richard N. Goodwin (known as Dick) orders and eats one in a restaurant with Charles van Doren, and they discuss the sandwich's origins.
Health effects
Corned beef is an excellent source of protein, vitamin B12, and iron.
It's also high in selenium, which is essential for creating your thyroid hormones.
The condiment came to be called "Russian" since the original recipe included caviar, a staple of Russian cuisine. Local historians claim that the mayonnaise-based version was invented in Nashua, New Hampshire, by James E. Colburn in the 1910s.
Highland Cattle Meat
Their meat is lean, but well marbled, normally rated as premium beef. Numerous tests in Scotland have shown that Highland Cattle meat is lower in both fat and cholesterol than even chicken! It also is high in Iron.
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs.
Lentils, like beans, are legumes. They're high-protein, edible pulses that grow in pods. Lentils are typically sold dried and look like tiny lenses or pebbles and have a mild, earthy flavor. ... Lentils are also often used in vegetarian recipes in place of meat, like in these lentil veggie burgers.
Shrimp or prawn cocktail is a seafood dish consisting of cooked prawns served in a glass with cocktail sauce. The dish has vague origins, but most people claim that it was invented by a 19th-century miner from California who first used oysters in a glass with a sauce, but the Golden Gate Hotel in Las Vegas was the first to offer a 50-cent shrimp cocktail in 1959.
It was served in a tulip glass with cocktail sauce. The cocktail sauce usually consists of ketchup and horseradish or ketchup and mayonnaise. This iconic dish was especially popular from the 1960s to the 1980s.
English translation: gnocchi with meat sauce.
Gnocchi are an Italian pasta, the most common of which is classic potato gnocchi. They are made of cooked mashed potatoes, flour and eggs.
If it is made with lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep). The modern day cottage pie may now contain vegetables, lentils or beans in place of meat.
Tamales can be traced back to 8,000 BC—making them one of the oldest foods still alive and kicking on menus today. They have some solid longevity, and it’s quite astonishing to see how long they’ve remained such a significant part of Latin culture throughout the centuries.
Inspired by family recipes, Cal Hancock and executive chef Kevin Messier develop and test new combinations to create the highest quality products for our customers. After many rounds of revisions, the recipes are tested by our entire staff and a select group of our loyal customers to ensure the taste meets our gourmet standards.
Crab cakes have a long history, originating in Maryland. Our access to fresh and delicious blue crabs make Maryland crab cakes the epitome of patty-shaped seafood dishes.
The origin of ceviche is Peru, where it is considered a national dish. The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine.
Egg drop soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup
IS EGG DROP SOUP HEALTHY? Yes. It's very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories
Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.
Curry originated in the Indian subcontinent and the word comes from the Indian Tamil word “Kari”meaning a sauce or soup to be eaten with rice. It consists of a mix of spices of which coriander, turmeric, cumin, and red chilies are almost always a constant.
Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie count. Fiber plays an important role in digestion and may limit the likelihood of suffering from a variety of GI issues.
Related Wines, Beers & Spirits
Host Jason Strempek Craft Beer Portfolio Manager for Farrell Distributing and Host Jeff S. Baker II Education & Training Manager for Farrell Distributing. Today they talk about Bayerische Staatsbrauerei Weihenstephan, Hefeweissbier Alkoholfrei
Host Jason Strempek Craft Beer Portfolio Manager for Farrell Distributing and Host Jeff S. Baker II Education & Training Manager for Farrell Distributing. Today they talk about Non-alcoholic Beer: BrewDog, AF Non-Alcoholic Mixed Variety Pack
Host Jason Strempek Craft Beer Portfolio Manager for Farrell Distributing and Host Jeff S. Baker II Education & Training Manager for Farrell Distributing. Today they talk about Rescue Club Brewing Company, IPA Non-alcoholic
Host Jason Strempek Craft Beer Portfolio Manager for Farrell Distributing and Host Jeff S. Baker II Education & Training Manager for Farrell Distributing. Today they talk about Budweiser, Zero
Type Beer - Stout/Porter - Stout
Producer Samuel Smith
Region England
Type Beer - Ale - Pale
Producer Harpoon Brewery
Region Massachusetts, United States
Type Beer - Ale - Imperial IPA
Producer Fiddlehead Brewing Company
Region Vermont, United States
Type Beer - Ale - IPA
Producer Outer Limits Brewing
Region Vermont, United States
Type Beer - Ale - Imperial IPA
Producer Good Measure Brewing Co.
Region Vermont, United States
Type Beer - Ale - Imperial IPA
Producer Bent Water Brewing Co.
Region Massachusetts, United States
Type Beer - Ale - Imperial IPA
Producer Stone Brewing Co.
Region California, United States
Type Beer - Ale - Imperial IPA
Producer Zero Gravity Craft Brewery
Region United States
Type Beer - Ale - Imperial IPA
Producer 14th Star Brewing Company
Region Vermont, United States
Type Beer - Stout/Porter - Baltic Porter
Producer Drop-In Brewing Company
Region Vermont, United States
Type Beer - Stout/Porter - Porter
Producer Smuttynose Brewing Company
Region New Hampshire, United States
Type Beer - Stout/Porter - Milk Stout
Producer SweetWater Brewing Company
Region Georgia, United States
Type Beer - Stout/Porter - Foreign/Export Stout
Producer Zero Gravity Craft Brewery
Region Vermont, United States
What is the difference between a port and a stout?
Today, the biggest difference between stouts and porters is the kind of malt used during brewing. While porters use malted barley, stouts primarily use unmalted roasted barley. Porters also tend to be slightly lighter and less full-bodied than stouts.
The Blackberry Cooler is the perfect refreshing fruity drink for a hot summer day.
A full rich bodied, hoppy, seasonal lager. Especially brewed for the Festbier season. This beer truly represents the Bavarian way of celebrating. Deep gold color, great mouthfeel and lots of flavor. Prost!
von Trapp Brewing's take on a traditional fest beer
Based on the "Bavarian" style beer that Narragansett produced in the '60s and '70s, this elegant Oktoberfest stye Märzen is brewed with the highest quality German malt and hops. Weyermann's Munich malt creates a rich bready and toasty base, while the noble Tettnang hops add a crisp, but subtle and dry spcied finish.
Smuttynose Pumpkin Ale is their homage to New England’s original brewers, a tip of the cap to historic beer recipes calling for
the use of pumpkins that date back to early colonial times.
Cider rosé made by three bros right in the great state of Vermont. bRosé is hand crafted by co-fermenting blueberries and fresh local cider pressed at our Press House on Flynn Ave. bRosé is the embodiment of cooperation. Blueberry and apple, summer and fall, farmers and cider makers. Here’s to getting along.
Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when we first tasted ice cider and wondered why nobody was making it on our side of the border. We had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vauge outlines including an apple orchard, cider and fermentation of some sort. That night we looked at each other and knew ice cider was it.
A tribute to our horticulture crew from Jamaica, who have been shaping our orchards for decades. We loaded this cider with coveted Kingston Black & other heirloom apples for a distinct flavor with silky tannins and a smooth finish.
Sometimes you just want a refreshing cider that is light and easy to drink. Enter Shacksbury Light – everything you know and love about classic Dry cider... only lighter!
Flagship cider featuring GoldRush apples sourced directly from farmers within 150 miles of ANXO.
Fermented with wine yeast in stainless steel vessels.
A tasty West Coast-style pale ale with a stimulating hop character and a crisp finish.
This aromatic super-hybrid sticky IPA is first and foremost a phenomenally delicious and drinkable beer, with the added bonus of an olfactory experience that mimics that of the legendary G13 cannabis strain.
Reddish-gold hazy unfiltered brew. Pungent aroma of citrus, floral spice, and grapefruit. Decidedly bitter palate with a medium light body. Flavors of hoppy grapefruit give way to a dry finish.
With the perfect amount of amber haze, big tropical fruit aromatics and a touch of juicy hop bitterness, you don't have to worry because this IPA will make you hoppy.
Lemondrop and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that’s balanced by hop spice.
This reimagined Hoptimum is provides a blend of tropical and citrus hop aroma that delivers a refined yet aggressive character.
Curaçao is a Caribbean liqueur made using the dried peel of the Laraha citrus fruit. Blue curaçao is essentially the same thing, but it's doctored with artificial blue coloring, which adds a bold look to cocktails.
A very cool, dry Rosé. Pure, vibrant, fresh, penetrating perfume giving way to lilac, guava, tangerine, and passion fruit. Delivered on a silky palate, this Rosé has got the beat.
Opaque ruby. Smoked meat, dried cherry, cracked pepper, and cassis on the deeply scented nose. Mediumto full-bodied with berry cobbler flavors showing a liqueur-like intensity with an anise note coming up with air. The smoke and cassis notes carry through on the finish, which features dusty tannins.
Calling its creations “weeknight wines” belies the pedigree, power and panache behind Poggio Anima. Poggio Anima is a collection of seven wines representing four regions typifying the cultural heartbeat of each area. Poggio Anima, translated as 'Hill of Soul,' personifies the individual vineyards cultivated for each bottle. Many wines have vitality and a soul though few exemplify this trait, especially priced for weekday consumption.
Poggio Anima is a joint venture between one of Tuscany's rising stars, Riccardo Campinoti of Le Ragnaie in Montalcino and his U.S.A. importer Ronnie Sanders of Vine Street Imports. The idea is straightforward: to source great vineyards from existing relationships and produce a real wine that conveys a place and a grape. These wines are not bulk wines, nor leftover juice from a winery, but long term contracts that have signed with reputable growers.
Why the ancient pagan labels?
There is an everyday dichotomy between good and bad in the world. Looking for balance in all things (including wine) is a vital quest for many. The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept. Fusing this Eastern belief with Western philosophy is apparent when you look at the contradiction of red and white (wines), good vs evil (demons vs angels) and modern ideas with old world winemaking practices (catchy, fun packaging with classic old world wine).
The white wines are named after religious archangels while the reds are named after fallen angels. Each wine was specifically named for the persona of the grape, region or style of the wine. Each wine hails from one variety, a single- vineyard and representing its indigenous place of origin.
This is real wine, from a real place, made by real people. This is Poggio Anima.
Quickly becoming one of Michael David’s most sought-after wines, this brute of a Cab is midnight in color and medium in body. A myriad of French oak influenced aromas fill your glass, accompanied by toasted hazelnuts and blackberry cobbler. Flavors of ripe Mission figs and hints of clove and cinnamon give way to velvety tannins, balanced acidity and dark ripe fruits.
“Michael” and “David” are Michael and David Phillips, brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s, cultivating wine grapes for nearly a century. Michael and David constitute the 5th generation of grape-growers in the Phillips family, with the 6th generation now joining the family business.
Today Michael David Winery has extended itself to the 6th generation of grape growers in the family, with Kevin Phillips and Melissa Phillips Stroud now joining the family business. The family continues to emphasize the importance of quality wines with unique and eye catching labels.
Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified and the state's first per ton bonus was issued for contracted growers to follow in the family’s foot steps. Starting with the 2011 vintage, 100% of the Lodi grown fruit crushed at Michael David winery was certified sustainable.
The Fourniers have been making wine since the 1800s. After many years of hard work Domaine Fournier is now one of the most important estates in Sancerre.
Together with Claude's brother, Jacques, who manages the vineyards, the family has worked tirelessly to produce top quality wines; combining family winemaking traditions with advanced facilities including custom made tanks and a modern winery design that incorporates hand sorting of the grapes and the use of gravity to ensure delicate treatment of the must (juice).
Over the last 50 years they have grown the Fournier Estate from their father's 13 acres to 222 acres in Sancerre, Pouilly Fume and Menetou Salon. Claude's son, Thibaut and his wife Stephanie have now joined the team, helping with both winemaking and sales. Claude's daughter, Aude and her husband Guillaume Pinson also joined the family estate.
The Sancerre vineyards include top sites in the villages of Verdigny, Sancerre, Bue and Maimbray, which enables them to produce wines of sophistication and complexity. They are able to control every detail of the process from planting the vines all the way through to bottling; and use only the very best selections for their wines.
Zero Gravity Craft Brewery began in May 2004 in Burlington, Vermont, inside a restaurant we called American Flatbread Burlington Heath. One of the distinguishing elements of our beers at Zero Gravity is adherence to the qualities of the classic beer styles that make those beers great.
STYLE - OATMEAL STOUT
Rogue Ales was originally founded in Ashland, a Southern Oregon college town home to the world-renowned Oregon Shakespeare Festival. Inspired by this festival, we introduced this English-style oatmeal stout as one of our three original beers when our first pub opened in Ashland in 1988. It has remained in our product line ever since, earning the most awards and highest ratings of any of our beers.
STYLE - CHOCOLATE STOUT
Ebony in color with a rich creamy head. An earthy flavor of oats and hops that gives way to a rich chocolate truffle finish.
