GREAT BITES
A DELICIOUSLY SCARY MONTH
Just saying the word “October” can evoke so many things in our psyche. Whether it’s the fun and spookiness of Halloween or the return of heavier and more comforting foods, make no mistake about it, October is a brilliant food month!
I wanted to include a fair balance this month of sweet and savory for you. Let’s start with the tastiest pasta bolognese I’ve ever had. As you may recall, in the June issue, we featured Hollywood legend Harry Hamlin and his niece, Chef Renee Guilbault, on our cover. Not only do they have a brilliant show on AMC+ called In the Kitchen with Harry Hamlin, Harry and Renee also have a company called The Open Food Company; it is the first open-source packaged food company focused on transparency and purpose-driven impact. In a nutshell, Renee leads the charge on giving their consumers pure transparency; knowing what they are eating, what it’s made of and where it came from (something I might add ALL companies should do). Their flagship product is Harry’s Famous Sauce. I have waxed poetically about their original flavor, Rosemary Red Wine, before. Now they have two new variants they’ve added, Lemon Pepper Dill and Marinara No 7. That’s in addition to their Spicy Tarragon Vodka sauce. The Lemon Pepper Dill is something you never thought you needed in terms of flavor. Just brilliant. Marinara No 7 is the answer my wife, the vegetarian, has been looking for. It’s not your normal sauce as it is actually made of 7 vegetables. You need to see the lineup for yourself at harrysfamous.com. You can also find a number of great recipes on their website, of course using their sauces. Speaking of which, below is a personal favorite recipe that Harry himself created, alongside my own variation on it:
Harry’s Famous Pasta Bolognese
Ingredients
1 24-Oz Jar of Harry’s Famous Rosemary Red Wine Sauce
1 Lb. Of 80/20 Ground Beef
Or 1 Lb. Baby Bella Mushrooms,
Sliced
2 Cloves of Garlic,
Minced
2-3 TBSP of Soy Sauce
2-4 TBSP Of E.V. Olive Oil
Your Favorite Pasta
Parmesan Cheese to Taste
Salt & Pepper to Taste
Instructions
Cook your favorite pasta, in well-salted, boiling water as you begin the steps to make your sauce. Once cooked and strained, glug some.
E.V. Olive Oil on the pasta and mix so nothing sticks together.
In a separate medium saucepan, slowly heat 1 jar of Harry’s Famous Rosemary Red Wine Sauce on low.
Sauté until browned, breaking up the meat as you go. If using mushrooms, in addition to the soy sauce and garlic, add a touch of olive oil. Browning the beef or mushrooms will take approximately 5 minutes.
Using a slotted spoon, transfer the ground beef or mushrooms to the heated sauce and cook for an additional 5 minutes on low so that the flavors meld.
Add salt and black pepper to taste as desired. Portion your oiled pasta onto plates and pour the sauce on top.
Serve with Parmesan Cheese and Enjoy!
And now here is my take on Harry’s incredible recipe with a little more kick and flavor. Pay special attention to ingredient quantities and instructions as they are slightly different from Harry’s:
Sean-Patrick’s Take on Harry’s Famous Pasta Bolognese
Ingredients
1 24-Oz Jar of Harry’s Famous Spicy Tarragon Vodka Sauce
1 Lb. of 80/20 Ground Beef
1 Lb. of Ground Pork
2.5 Cloves of Garlic, Minced
3 TBSP of Soy Sauce
3 TBSP of E.V. Olive Oil
4-6 Large Fresh Basil Leaves
Your Favorite Pasta
Salt & Pepper to Taste
Instructions
Cook your favorite pasta, in well-salted, boiling water as you begin the steps to make your sauce.
Once cooked and strained, glug some E.V. Olive Oil on the pasta and mix so nothing sticks together.
In a separate medium saucepan, slowly heat 1 jar of Harry’s FamousSpicy Tarragon Vodka Sauce on low.
Lightly combine beef and pork in a bowl until blended. In a pre-heated skillet or cast-iron pan, add ground beef, pork, minced garlic, and soy sauce.
Sauté until browned, breaking up the meat as you go. Make sure that you thoroughly cook through the pork for safety reasons.
Transfer the ground meat to the heated sauce and cook for an additional 5 minutes on low so that the flavors meld, adding the fresh basil leaves in about 1 minute before removing from the burner.
Add salt and black pepper to taste as desired.
Portion your oiled pasta onto plates and pour the sauce on top.
Enjoy!
DREAMIN’ OF BACON
The fall and winter are especially perfect for surprise desserts that are different. One, in particular, that always takes people off guard is both sweet and savory; chocolate covered bacon. Yes, I know. It sounds insane. But it’s one of those things that once you try it, you can’t ever live without it. So, I went to my friends at Bulleit for one recipe and included one I developed on my own years ago that everyone seems to love; well, everyone who likes bacon anyway.
Bulleit Sweet-Glazed Bourbon Bacon
Ingredients
1⁄4 Cup Bulleit Bourbon
1⁄4 Cup Maple Syrup
2 Tablespoons Brown Sugar
12 Slices Thick-Cut Bacon
Instructions
Preheat oven to 375°F (350oF for convection ovens).
Stir together Bulleit Bourbon, maple syrup, and brown sugar.
Arrange bacon in a single layer on a parchment-lined baking sheet.
Brush the Bulleit mixture evenly over one side of the bacon, reserving the remaining mixture.
Bake for 6 to 8 minutes, then flip the bacon, and brush with reserved bourbon mixture.
Return to oven and cook for 20 minutes (flipping bacon every 5 minutes) or until bacon is lightly crisp and the glaze is golden brown and bubbling.
Chocolate-Covered Bacon
Ingredients
12 Bacon Strips, Each Sliced in Half
8 Ounces Semi-Sweet Chocolate, Chopped or Chips
1/8 Cup Melted Coconut Oil
Instructions
Preheat oven to 400°F. Line one rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top of the foil.
Line a plate with paper towels, and line another baking sheet with parchment paper, and set both aside.
Place each bacon strip on the wire rack of your foil-lined baking sheet.
Bake for 20 minutes until dark brown, firm and crisp.
You may need additional time, as thicker slices will need longer to cook through.
When done baking, immediately transfer each piece to your paper towel-lined plate to cool completely.
You’re going to need to thin out the chocolate to dip properly.
Add oil to chocolate in a bowl and microwave in 15 second intervals, stirring until fully melted and smooth.
Transfer to a tall and deep glass to make it easier to dip the bacon.
Dip each piece of bacon in the melted chocolate, and place bake on parchment lined baking sheet to set.
If desired, decorate with nuts, toffee pieces, or sprinkles.
You can either let the chocolate covered bacon sit at room temperature to set and cool or you can expedite the process by putting the sheet the fridge which only takes about 10 – 12 minutes.
Serve and enjoy!
Snack Bites
CRUSHING ON CRUSHKINS
Last month we talked about the sensation that is taking over SoHo, Tender Crush’s I Scream Tender, an ice cream novelty that looks just like one of the chicken joint’s highly popular crispy chicken tenders, but is actually vanilla ice cream wrapped in a special toffee crunch. These folks, who also own Black Tap Craft Burgers & Beer, and started the CrazyShake trend, have done it again, this time with their Crushkins. Chef Stephen Parker put together these delectable donut holes that literally scream YUMMO! The brand celebrated the launch of these tasty treats at the Alice + Olivia fashion show on September 13th. To learn more, visit tender-crush.com
TRU TO THE LAST BITE
So, what I can only describe as crack in the form of a protein bar showed up at my door, in abundance. And now I am addicted, and for good reason! They say you can’t have your cake and eat it too, well TruBar has proven them wrong. Their bars deliver on both amazing taste and clean nutrition with some of the most incredible flavor options I’ve seen! Made with all-natural ingredients like cassava flour and brown rice protein, they’re 100% plant based. They even have a line of bars specific to kids who, as I tested it with my 8-year-old neighbor, Nola, go nuts over them! A note from their CEO, Erica Groussman, accompanied the sampling box that said, “Excited for you to take your first bite (spoiler: it won’t be your last). Tru-er words were never spoken as these bars deliver on everything they promise to. To learn more, visit trubar.com
TIMELESS PB&J
A time-honored tradition across generations of kids involves a good old fashioned peanut butter and jelly sandwich. I had them. You had them. We all had them. Well, the folks at Rudi’s Bakery have made something only parents of prior generations have dreamed of, Sandos! These incredible two or three bite PB&J pockets are, as the brand says, “simply delicious.” These Sandos come in traditional PB&J flavor options (like grape and strawberry). Better yet, they sit in the freezer until you are ready to serve them! At first I was a little apprehensive, “A freezer PB&J?” I am always happy to admit when I am wrong because OMG they were YUMMO!
They are now also available in Gluten-Free form with Justin’s Peanut Butter. Both versions use real fruit spreads, so you know they’re unbelievably good. If you have children who love this classic as much as I did when I was a kid, these easy Sandos are perfect for you! Nola also gave her seal of approval!
To learn more, please visit rudisbakery.com
Spirits of the city
October brings cooler temperatures, warmer aperitifs and the creativity our mixologists have long been known for. It’s a great time to cocktail and discover new flavors, spirits and create those incredible memories that only happen in New York.
VODKA:
Vodka is the only spirit, in my opinion, that is so versatile it fits every season. However, not every vodka is created equally. There are those that are all pomp and little substance, celebrating the “joys of life,” and then there are those that claim to be distilled and filtered 8 million times for a “better experience.” However, as you know, I found solace in Reyka, a brilliant vodka made OF Iceland (yes, you read that correctly). Given the season, I thought a little Pumpkin Spice action was on order:
Pumpkin Spice Lebowski
Ingredients
2 Parts Reyka Vodka
1 Part Coffee Liqueur
1 Part Heavy Cream
1/2 Tsp. of Pumpkin Pie Spice
Instructions
Shake - Combine all ingredients into a cocktail shaker with ice and shake. Serve on the rocks and garnish with pumpkin pie spice dust.
TEQUILA:
Yes, I love tequila. Have for decades, long before it shed its party image to become “sophisticated.” To be fair, I was part of the team that launched the very first Ultra-Premium tequila in the US, Jose Cuervo’s Reserva De La Familia, so sipping tequila was actually a thing before the boutique brands “started” the trend.
I’ve long believed in artisanal tequila cocktails. This particular one from the creative folks at The Muse hotel in New York caught my palate and I thought you might enjoy, especially given the season! To learn more, please visit themusehotel.com
Midnight Eclipse
at The Muse New York
Ingredients
2oz Casamigos Blanco Tequila
1oz Fresh Lime Juice
0.75oz Cointreau
0.5oz Aperol
0.5oz Agave Syrup (adjust to taste)
Hawaiian Black Lava Salt (for rim)
Instructions Rim a rocks glass with fresh lime and dip into Hawaiian black salt. In a shaker, combine tequila, lime juice, Cointreau, Aperol, and agave syrup with ice. Shake well until chilled. Strain into the prepared glass over fresh ice. Garnish with a thin lime wheel or a small spider.
Dano’s Dangerous Espresso
Now this one’s very interesting to me for a variety of reasons. First, I am a caffeine junkie so when I saw my favorite vice mixed in with tequila I had to try it. I am particular about trying new tequilas, but this one just called my name out - and I was shocked - YUMMO! You have to give this a shot (pun intended for both espresso AND tequila)! To learn more,
visit danostequila.com
Ingredients
2 oz Dano’s Coffee Reposado Tequila
1 shot Fresh Espresso
½ oz Simple Syrup
Garnish: Powdered Cinnamon or 3 Coffee Beans
Instructions
Add all ingredients to a shaker with ice. Shake hard until well chilled and frothy. Strain into a chilled coupe or martini glass. Top with powdered cinnamon or float three coffee beans.
RUM: :
You all know how I feel about rum. It’s primarily a sun and sand spirit. I did the public relations and marketing for the biggest brands on the market for years. Like tequila, many of them decided to forego being the life of the party spirit to being “upscale.” With that movement came some incredibly creative, tasty and fun concoctions. When it comes to rum, most head straight to a Cuban or Puerto Rican or Jamaican brand. I’ve had them all. These days I like to explore more out of the box areas like Mexico and the Florida Keys. The Cheeca Lodge & Spa in the Keys sent me this spooky, yet creative and delicious cocktail recipe to try with a local rum. It was fantastic and perfect for October!
Pioneer’s Phantom Punch
By Kevin Vance, Beverage Manager at Cheeca Lodge & Spa, Islamorada, Florida Keys (cheeca.com)
Ingredients
2 Oz Aged Florida Keys Rum (like Papa’s Pilar Dark Rum)
1 Oz Fresh Blood Orange Juice
0.5 Oz Lime Juice
0.5 Oz Falernum (A Spiced Syrup With Almond And Clove Notes)
0.5 Oz Honey Infused with Black Food Gel
2 Dashes of Smoked Bitters
24-Karat Gold Leaf Club Soda, To Top
Garnish: A Lychee “Eyeball” Stuffed with a Blackberry and a Sprig of Singed Rosemary and Edible Glitter Optional: Dry Ice Pellet (Handle With Tongs; Adds Fog Like Rising Spirits. WARNING: Do Not Ingest Dry Ice)
Instructions
In a cocktail shaker filled with ice, combine the rum, blood orange juice, lime juice, falernum, honey infused with black food gel, and smoked bitters. Shake vigorously for 15 seconds to chill and infuse the “phantom” essence. Strain into a highball glass over fresh ice, leaving room at the top.
Top with club soda for a fizzy lift, then gently swirl to create mesmerizing black-and-red marbling. Carefully add 24-karat gold leaf for a luxurious, shimmering effect, allowing it to float atop the drink.
Garnish with the lychee eyeball, torched rosemary, and a dusting of edible glitter. If using dry ice, drop in a small pellet just before serving for billowing mist (ensure it dissolves fully before sipping).
Serve immediately.
SHOCHU: Last month we talked about sake’s incredible surge in the market. But that should not distract from Japan’s number-one spirits platform, Shochu. I had my first taste of Shochu in Tokyo about 30 years ago. Brilliant spirit made from various ingredients like sweet potatoes, barley, rice, or buckwheat, with a higher ABV than sake. Do not discount the flavor profile either. As with any spirit, it all depends on how the distiller makes their liquid. Check out this incredibly creative and playful twist on a dirty martini at Wonderland Bar.
Swan Dive
By Xuankai Wang,
Head Bartender, Wonderland Bar
Ingredients
1.5 Oz Daiyame Sweet Potato Shochu
0.75 Oz Lustau Sherry Amontillado
0.25 Oz Fresh lemon juice
0.5 Oz Umami Syrup*
3 Dashes of orange bitter
Instructions
Shaken and garnished with a little duckling gummy.
*Recipe of Umami Syrup:
2 pieces of Dried Seaweed, infused in 500ml water for at least 90 mins
Cook seaweed with water at 80 Degree Celsius for 30 minutes
After turning off the heat, grab two big handful of dried bonito flakes into the seaweed water. Then strain the seaweed and bonito flakes after 30 secs
Add 400g of cane sugar, 100g of Soy Sauce that has been boiled, and 100g MSG into the seaweed-bonito water to make it a syrup.
Enjoy the flavor, and spooky fun of October, my friends…and, please, remember to drink responsibly!
Bon Appetit!