Churro S’more Brownies

Churro S’more Brownies

As a death row inmate, my last meal would most certainly include my mom’s meatloaf sandwich, loaded fries, and those cheap gooey brownies you make from a box mix.

I know kind of morbid, but we have all contemplated it or discussed our last meal with our friends.

I am not afraid to admit (even though I can be a food snob at times) that I absolutely love those cheap and easy box mix brownies. You are lying to yourself if you do not agree. The reason is simple: they come out perfectly soft and chocolaty every single time.

So why not take oozy, fudgy brownies up a notch? This recipe came about rather seamlessly; in fact I had been thinking about creating the dessert for sometime. I purchased some churro marshmallows to snack on, and quite honestly they tasted horrible on their own. As to not waste them (or my money) I decided to repurpose them.

You can buy them here. You can also make your own by coating plain marshmallows in butter and a cinnamon sugar mixture.

This recipe is a take on those classic fudgy brownies, but with a graham crust, Mexican chocolate, and charred churro marshmallows on the top.

Mexican Chocolate & Churro Marshmallow S’more Brownies 

Crust Ingredients:

  • 1 Cup of Graham Flour
  • 1/4 Cup of AP Flour
  • 2 Tablespoons of Brown Sugar
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Cinnamon
  • 6 Tablespoons of Butter, softened
  • 2 Tablespoons of Molasses
  • 2 Tablespoons of Milk
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Prepare a 9 inch square baking pan by lining it with parchment paper. Set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In your stand mixer, cream the butter and sugar together.
  4. While that mixes, combine your dry ingredients into a small bowl. Mix together.
  5. Slowly mix in your dry mix, alternating with the remaining wet ingredients. Mix until all of the ingredients are fully combined.
  6. Press down mixture into your prepared baking dish to create one even layer of crust.
  7. Bake for 10 minutes, then remove from oven and set aside.

Brownie Ingredients:

  • 1 Bag of Churro Marshmallows, cut in half length wise
  • 1 Cup of Sugar
  • 2.7 Ounces of Mexican Chocolate, Grated
  • 1 Tablespoon of Cocoa Powder
  • 2 Eggs
  • 1 Cup of Vegetable Oil
  • 1/2 Cup of AP Flour

Directions:

  1. In a stand mixer, combine flour, sugar, cocoa powder, and Mexican chocolate. Mix to combine.
  2. Slowly add in each egg, mixing until fully combined.
  3. Last mix in your vegetable oil.
  4. Pour over graham crust. Bake at 350 degrees Fahrenheit for 25 minutes, or until toothpick inserted in the center comes out clean.
  5. Once baked, remove from oven and place marshmallows on the top of the brownies in a single layer, cinnamon side down. You want the cut side to be facing up. The residual heat from baking will cause the marshmallows to stick.
  6. Once the brownies have cooled and before serving, torch the marshmallow top with a baking torch. If you do not have one you can use your oven on broil.
  7. Slice and serve.
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Review: the Corner Grill

Review: the Corner Grill

NEXT to the Publix, as it seems most everything on Whitemarsh Island is, sits a quaint little spot that I am positive many people have passed without even realizing.
The Corner Grill, truly a hidden gem, is one that I was lucky enough to notice while heading through the parking lot one day.
As the story goes, co-owner and Chef, Paige Harris, worked as a landscape architecture for over a decade before deciding to take the leap to follow his dream. His wife and co-owner, Terry Harris, has supported him every step of the way and works on the business side of the restaurant, allowing Paige to do what he does best— cook.

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Originally Paige did not set out to create a “burger joint,” but the menu “organically came to be,” Terry told me.
This is the dripping, gut warming, you-are-going-to-need-a-hundred-napkins kind of food that everyone loves. It is good for brunch, lunch, dinner, to eat while watching sports, late night, to cure a hangover, or when you just feel like being naughty.
You better go on the verge of death due to starvation, because Paige is not playing around with the portions he serves up.
Crowd favorites change from week to week, which is understandable when your menu is overflowing with decadent and unique creations — most of the time it has been the Gyro or a burger.
Paige told me that this week her “favorite is the Caesar Chicken Sandwich,” partially because she loved the burgers so much she was eating too many.
As for Raine Morrison, the young student working the counter, she suggested I try her current favorites: the Melt and the Gyro.
The most unique sandwich I have ever put in my mouth is called the Brunch. Two thick, chewy Belgian waffles are used as the vessel to carry a juicy piece of fried chicken.

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That is right! A chicken and waffles sandwich, and it is one that would be named best in show. You do not become best in show by simply being made of two waffles stacked together with some fried chicken and a little syrup.
Something more has to happen—the je ne sais quoi. Paige was kind enough to tell me exactly what the little something was that he adds to make the sandwich magical: dried onions.
Mopped onto the canyons of the golden brown waffle top is a chipotle sweet and sour sauce and ranch. Before wolfing down the sandwich, rather quickly I may add, I would have never imagined ranch and sweet and sour could work so harmoniously together. A punch to the palate is the best way to describe the flavor of the sandwich and is followed by the sweet flavor of sugar and the cooling effect of creamy ranch.
I would compare the Wade, another out-of-this-world sandwich, to a Southern version of a Hawaiian spam sandwich. This time us Southerners out did our Pacific surrounded distant cousins to the west, which is not surprising when you top a sandwich with pimento cheese.

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I believe this sandwich would make Paige’s father proud, and not because it is named after him. With bologna cut that thick, the taste brings a nostalgia that makes anyone smile.
First the bologna is seared on the flattop, giving it a nice crunchy crust. It is then layered between two slices of buttered toast along with a mountain of pimento cheese, pickles, and mustard.

Each ingredients has its own role, working together like an army of ants to devour your taste buds as their next prey.
For the side, the options are as vast the number of bachelorette parties that can be found in City Market on any given weekend. And I can assure you, eating any one of the Corner Grill’s mouthwatering side items is much more fun waking up after a long night downtown.
If it is your very first time eating at the Corner Grill, I would suggest the Feta Fries, which you could think of as their signature side item. Crunchy hand-cut fries are heaped among chunks of feta and fresh green onions. The feta brings the right amount of salt and tang to the party, and the green onions brighten the soul-filled hearty taste of the dish.
Just as indulgent are the Potato Skin Style Fries, not to be confused with actual potato skins. Those same hand-cut french fries are paired with all the ingredients that you know and love in a potato skin: melted cheese, bacon, green onions, and of course ranch that has oozed into every pore of this cavernous dish.
The mountain of fries is nothing short of sinful, but who can resist a revamp of a classic American dish.

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A man after my own heart, “Paige has always been a fan of sauces…[he] couldn’t even stand plain chips growing up as a kid without some sort of sauce to dip them in,” Terry told me.
I am not going to list every sauce available, mainly because it may take up the rest of this article, but I will tell you the list includes the classics like ranch and honey mustard and more unique artworks like feta dressing and something called boss sauce.

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What I will suggest is getting almost every sauce possible, stopping short of looking like a crazy sauce lady, so you can dunk every single bite into a different sauce and create different flavor combinations.
Wilmington Island and all of Savannah may be lucky enough to see what the Harris’ come up with next. Terry elaborated that they “would like to be able to expand into multiple locations or even try to open some other style restaurant.”

Original article: here

Chorizo Chipotle Jack Pull-Apart Bread

Chorizo Chipotle Jack Pull-Apart Bread

It was only a few short years ago that I discovered Chorizo. After tasting the spicy flavor filled Spanish meat, I felt like I was deprived for so many years.

So anytime I come across fresh, not cured, chorizo I love to buy it up and store it in the freezer; keep it on reserve for a gluttonous cooking day.

That day came  not too long ago as I was attempting to use some leftover jack cheese purchased in a variety pack. Living in a household of just two proves difficult to not waste food or leftovers.

My husband and I, and even a few friends, powered through several varieties of jack cheese from the pack,  but could not finish it all. What remained was a very spicy chipotle jack cheese. Luckily for me, I had some frozen chorizo to pair with it when I decided to come up with a recipe to use the leftover cheese.

The result was more delicious than I imagined…the best part of cooking is tasting the finished experimental product and realizing everything was a success.

Casseroles and soups are an easy way to use of leftover items because of the ability to throw random things into the mixture. Sometimes even bread is a great vessel to throw some random ingredients into and see what you come up with. An in this case, bread was the perfect way to use up my leftover cheese and frozen chorizo.

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Do not worry, if you do not have chipotle jack cheese you can substitute it for any type of jack cheese. Same goes if you do not like spicy food.

The recipe creates two normal sized loafs, so you will need two loaf pans

Chorizo and Chipotle Jack Pull-Apart Bread

Ingredients:

  • 1 1/3 Cups of Milk, room temperature
  • 2 Packages of Active Dry Yeast
  • 5 1/2 Cups of Bread Flour
  • 3 Tablespoons of Sugar
  • 2 1/2 Teaspoons of Salt
  • 4 Large Eggs, at room temperature
  • 1 Stick plus 2 Tablespoons of Unsalted Butter, melted
  • 8 Ounces of Chipotle Jack Cheese, shredded
  • 3 Cups of Chorizo, cooked and crumbled

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Directions:

  1. In the mixing bowl of your stand mixer, combine milk and yeast. Let the  mix rest for about 5 minutes to allow yeast to bloom. Attach your dough hook to your mixer.
  2. While yeast blooms, mix your dry ingredients together in a separate bowl.
  3. Slowly add in 1/2 your flour mixture, with the beaters turned to low, until all of the mixture is fully incorporated.
  4. Next beat in your eggs and 1/2 cup, or one stick, of melted butter.
  5. Slowly add the remaining amount of flour mixture, and once fully combined turn the mixer to medium speed. A dough should begin to form.
  6. Once a soft dough has formed, it should be slightly sticky, remove the dough from the mixer, placing it into a greased bowl. Cover the bowl with greased plastic wrap, and let rise on the counter for 1 1/2 to 2 hours, or until double in size.
  7. In a medium bowl, mix together your chorizo and cheese.
  8. Gently punch down dough, and divide in half. Turn dough out, onto floured surface.
  9. Roll each half into an 18×12 inch rectangle. Spread an even amount of your chorizo mixture onto each rectangle of dough, pressing the mixture into the dough.
  10. Spray two 9 inch loaf pans with cooking spray.
  11. Cut your rectangles into thirds, length wise, creating three strips. Then cut the strips into four inch rectangles.
  12. Stack the rectangles, on their sides, into each loaf pan.
  13. Once your pans are completely full, cover and let rise until double in size. About 1 1/2 to 2 hours.
  14. Once double in size, preheat your oven to 350 degrees Fahrenheit.
  15. Brush each loaf with the remaining melted two tablespoons of butter.
  16. Bake for about an hour, or until dough is cooked in the center.
  17. If the bread begins to brown too quickly, cover with foil.
  18. After baked, let bread cool completely before serving.

Mulberry & Lemon Pound Cake

Mulberry & Lemon Pound Cake

Pound cake is about as southern as a cake can be. Growing up pound cake was my mom’s go-to cake. Easy to make and always extra moist and buttery.

It was best fresh and warm, straight out of the oven. And even delicious a few days stale with a smear of butter, and toasted in the oven.

You could eat it as dessert or for breakfast (oh us fatty southerners). It was good topped with whipped cream, strawberries, or filled with lemon, chocolate, and so much more.

Funny thing is, when I met my mother-in-law I found out, lemon pound cake was her go-to cake. After moving so far away from my family, this was a comfort to have a little slice of “home” so close.

My husband is a sucker for all things lemon — me not so much. Regardless, lemon is a wonderful pairing for pound cake because it cuts right through the decadent pound of sugar, pound of butter, and a pound of everything else.

The perfect pairing for lemons, at least when it comes to dessert, is blueberry and blackberry. Again, each add a bit of sweetness to counteract the tart citrus. So when I was out watering my garden and discovered a Mulberry tree, mainly because they had fallen off the tree into my garden bed, I immediately thought to pair them with lemon.

If you do not know what a mulberry is (I did not until I discovered them in my garden), it  looks like a tiny blackberry but has the flavor of both a blackberry and muscadine.

…and if you don’t know what a muscadine is then you have clearly never been to the south. It is basically an earthy flavored southern grape. Grows on a vine too!

I had a muscadine vine in my backyard growing up, and always looked forward to picking and eating them. Don’t tell anyone, but my mom and I once made muscadine wine.

So naturally, not only did the mulberries remind me of my mother, but making a pound cake was truly an homage to her.

This one is for my mom and mother-in-law…all the other mothers in my life. Happy Mothers’ Day.

Mulberry & Lemon Pound Cake

Category: Cake

Cuisine: American

Ingredients

  • 2 Sticks of Unsalted Butter, room temperature
  • 3 Cups of All Purpose Flour
  • 3/4 Cups of Heavy Cream
  • Zest from 2 Lemons
  • 1/3 Cup of Fresh Lemon Juice
  • 1 1/2 Teaspoons of Salt
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Baking Powder
  • 2 Cups of Sugar
  • 5 Large Eggs
  • 2 Cups of Confectioners Sugar
  • 3 Cups of Mulberries (you can substitute blackberries)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour a Bundt cake pan, and set aside.
  2. In your stand mixer or with a beater, cream together your butter and sugar, until fluffy.
  3. Add in your eggs one at a time, mixing until fully combined after each.
  4. Turn mixer to low, add in your salt, baking soda, baking powder, lemon juice, and lemon zest.
  5. Once fully incorporated, alternate mixing in your flour and your heavy cram. Begin and end with the flour. Mix your heavy cream in 1/4 at a time, and your flour 1 cup at a time.
  6. Gently stir in 2 cups of the fresh mulberries.
  7. Pour batter into pan, cook on middle rack for 50-60 minutes or until toothpick in center comes out clean.
  8. Let cake cool completely before glazing.
  9. Once cool, make your glaze.
  10. In a food processor, juice the remaining 1 cup of mulberries. Pass through fine mesh strainer to get remove seeds and flesh.
  11. In a small bowl, combine 1-2 tablespoons of mulberry juice with your powdered sugar.
  12. Pour over the top of the cooled pound cake and let set, about 30 minutes, before serving.
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Review: Harper’s Desserts

Review: Harper’s Desserts

Officially, it may not be summer yet, but, as to be expected for Savannah, things are beginning to heat up. It’s only May, but now warm enough to hit the beach on Tybee, go out on the boat and hit the sandbar.
Some sticky days it seems the only way to truly cool off from the Savannah sun is seek out something cool and refreshing. Luckily, there’s a new kid on the block to help chill you down: Harper’s Desserts on the islands.
By no means are the owners of Harper’s new to the neighborhood; they have been running local favorite and classic Flying Fish Bar & Grill.

Co-owner Robin McMahon “has always been in charge of the Flying Fish dessert menu and was committed to offering unique desserts that were not mainstream,” Chris McMahon, marketing director of Flying Fish, tells me.
So when the space for Harper’s came available right next door to Flying Fish, the owners seized the opportunity. Owners Mike and Robin named to store after their three year old granddaughter, Harper, who I’m told by Chris often tells people about “her shop next door.”
On deck are 24 different flavors of cold. refreshing ice cream offered by Harper’s. The owners have included everything from classics like chocolate, cookies and cream, mint chocolate chip, and vanilla to more unique creations like Jolted Cow and Yellow Cake.
Of all the crazy flavors, most popular with the kids have been the “Cotton Candy and Superman flavor ice creams,” Chris says.
Generally, the most popular ice cream flavors have been the Jolted Cow and the Blueberry Cheesecake. The Jolted Cow is a java flavored ice cream base that comes swirled with sticky caramel and chewy soft brownie chunks, which cut through the bitter bite of the coffee.

The coffee flavor is not too strong, and it coats the mouth with a the creamy sweet flavor of brew before your tongue finds a fudgy chunk of decadent brownie.
As for the Blueberry Cheesecake, the tangy and divine ice cream base is jammed full of the flavor of cheesecake and swirled with an alarming amount of blueberry.
The star of the show at Harper’s, and what definitely makes them unique, is their wide assortment of Monster Shakes. The term monster is almost an understatement.
These milkshakes are served in a large mason jar rimmed with anything from chocolate to breakfast cereal, then topped with things such as a moonpie, an entire slice of cheesecake, oreos, fruit, and so much more.

I was lucky to try (and unable to finish by myself due to the overwhelming portion) the Chocolate Peanut Butter Bust Monster Shake. To create this bad boy, Harper’s blends their chocolate peanut butter ice cream with milk and Reese’s pieces.
The dreamy creation is poured into a jar rimmed with chocolate and topped with nutter butters, Reese’s candy, whipped cream, and crushed peanuts.
The milkshake fills your mouth with the creamy flavor of peanut butter, and as you continue to sip the thick drink chocolate hits your palate next.
Surprisingly enough, it was not until Harper’s featured their Shamrock Shake that the monster shakes took off. As you guessed, the popular dessert is only available during Savannah’s favorite holiday season.

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Harper’s Desserts does not just offer ice cream, they also have a wide assortment cakes and pies. New to the dessert menu is a Red Velvet Cake, which “has quickly become one of our most popular desserts in just a few weeks,” Chris says.

Instead of an entire cake or a slice, this speciality is individually portioned into your very own mini cake. Round airy layers of tasty red cake are smeared with luxurious satin cream cheese buttercream frosting.

Another beautiful dessert option is the Reese’s Pie — a creamy peanut butter center lays atop a crumbly chocolate crush for this slice. Creamy, crunchy, salty, sweet, this dessert has it all.

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Also extremely popular as a dessert offered at Harper’s is the Mississippi Mud Pie, which is “Robin’s recipe,” explains Chris.
Again featuring a chocolate crust, instead this pie has a chocolate mousse-like filling and is topped with a velvety chocolate ganache.
Harper’s also offered the classic beach side pie, Key Lime, and hopes to feature “a peach version of the pie, which we think will be a great summer dessert,” boasts Chris.
True to form for a beach town sweet shop, shaved ice is featured on their menu.
Let’s not forget the coffee, which is brewed from a Nescafé Milano System. You can order anything from lattes to americanos.
Chris loves the coffee and, as he explains the system to me, he says they have “an espresso roast with a deep coffee flavor…it is great on its own or as a base” for something else.
The cherry on top of this sundae is: If you eat next door at Flying Fish, Harper’s will hand deliver anything you order right to your table.
If you have yet to have the chance to sample the-out-of-this-world flavors of Harper’s, I suggest you get down there now. Although the store opened in December 2017, you can expect a grand opening party coming very soon.

Original article: here

Rhubarb Margaritas

Rhubarb Margaritas

The best holiday of the year is among us: Cinco de Mayo! Our neighbors to south may lack a bit of the passion that comes with our Americanized version of the holiday, but we make up for their loss.

The best (and truly the only way) to celebrate such a festive occasion is with a pitcher of margaritas you can share with you closest (or most fun) friends.

Cinco de Mayo is not the only thing that is in season; if you have been to the grocery store as of late you may have noticed the abundant supply of rhubarb. Personally, I have never tried to cook with it because in the small town where I am from, rhubarb wasn’t something you’d just find on the local grocery’s shelves.

Luckily, I spotted it at the grocery store here in Savannah last weekend and purchased all that I could. I was not quite ready to conquer baking with rhubarb, so a simpler recipe would have to do. At least to figure out if I truly like the stuff.

This recipe is simple and yields an entire pitcher of tart margaritas for your thirsty friends to drink. Be warned, the rhubarb flavor is subtle, but none the less the margaritas are delicious. You can make the simple syrup ahead and store it in the fridge for a day or two, and the same idea applies to your lime juice.

A special thanks goes to my friends who not only helped me drink these delicious margs but also acted as my hand models.

I hope you have the best Cinco de Mayo yet, and if not, at least please drink a margarita for me.

Rhubarb Simple Syrup

Ingredients:

  • 2 1/2 Cups of Water
  • 1 Cup of Sugar
  • 4 Cups of Rhubarb, diced

Directions:

  1. In a small saucepan, combine water, sugar, and rhubarb.
  2. Bring to a boil, then reduce to medium-low heat. Cook for 40 minutes.
  3. Let cool before straining out the rhubarb with a fine mesh colander.

Rhubarb Margaritas

Ingredients:

  • 2 1/2 Cup of Rhubarb Simple Syrup
  • 2 Cups of Tequila
  • 2 Cups of Fresh Lime Juice, approximately 10 limes

Directions

  1. In a pitcher, combine rhubarb simple syrup, tequila, and lime juice. Stir to mix.
  2. Pour over ice, and drink.

Review: Two Tides Brewery

Review: Two Tides Brewery

It is rare that a change in legislation results in an immediate visible effect, but Georgia Senate Bill 85 has done just that.

For those not brushed up on the law, Senate Bill 85 passed in 2017 and expanded breweries’ ability to sell their products directly to customers.

With the passage of such a monumental law, James and Liz Massey decided to follow his dream and open Savannah’s newest brewery, Two Tides Brewery.

As James puts it, the passage of the Bill made opening his own business “a much more feasible idea, as opposed to a million dollar operation” like some of the bigger breweries around town, he says.

Before embarking on his brave quest, James worked as a Certified Public Account, and Liz as a copywriter. Their roles quickly evolved when Two Tides opened its doors; James focuses on brewing his creations while Liz runs the taproom.

But James’ knowledge and skill as a brewmaster did not begin when he opened the doors. James brewed at home for about a decade prior to setting roots down in the Starland District.

To say this renaissance couple loves beer would be an understatement. Even their first date was in Savannah at World of Beer.

James’ infatuation with beer isn’t the only personality trait incorporated into the brew house. The name Two Tides originated with his love of the water growing up here.

He tells me, like many locals, his romance with the water began when he was growing up on Whitemarsh Island and having “his own boat… and…being a river rat.”

The brewery itself is giving back. Not only are they featuring local artists by hanging their work on the walls to sell, but the building itself was once part of the old Starland Dairy.

What was once a production space for milk movers is now where James creates his unique and flavorful drinks. James’ laboratory used to be the bottom floor of an old house located behind the original dairy.

As for the taproom upstairs, James told me that it “was the managers [of Starland Dairy] residence..and one of the owners back in the day lived upstairs.”

Featured year around at Two Tides include the Sixfoot IPA, the Currents IPA, the Chromatose sour, and Tan-Lines, a Pilsner. As for the breweries current seasonal offerings, they offer the Hydrus IPA and the up and coming Two Stroke IPA.

The coolest thing about being the new kid on the block is that they are running a pilot system, meaning they “are able to brew more beers than just our large batches, to kind of experiment with higher quality ingredients” Liz explains.

This gives the brewery the ability to let customers sample new creations without brewing an entire batch, and potentially wasting high quality ingredients.

James’ favorite beer the brewery currently offers is “the Hydrus, our double dry hop, double IPA,” because he is a huge fan of India Pale Ales.

But as you would expect any beer aficionado would, he specifies that he “particularly likes the new school juicy New England style IPA.”

To create this beer, James dry hops the beer once during the fermentation stage of brewing and once after the fermentation is complete. The flavor profile of this brew is a vibrant citrus flavor, with the kick of hops traditional to an India Pale Ale.

The New England style IPA offered at Two Tides is their flagship beer: the Sixfoot IPA. The New England-style IPA beer has become extremely popular and is different than most other IPAs due to its cloudy appearance.

The cloudiness of the beer gives it a smoother mouthfeel, making it taste “juicy” as James explained. For those who are on the fence about drinking an IPA, Two Tides’ Sixfoot is the perfect beer to turn that uncertainty into a love of IPAs.

Setting the Sixfoot IPA apart from the rest of the IPAs offered by Two Tides are its pine and citrus notes.

For an IPA you can drink all day, the Currents IPA is a great option. As a session IPA, it features the full flavor of a traditional India Pale Ale without all of the alcohol that comes with a high-gravity beer, hence the ability to drink as many as you like without leaving the party too soon.

Tan Lines, or ‘the khaki of beers” as James calls it, is a Two Tides’ beer you can pair with almost anything. If the name itself has not clued you in, this beer is perfect for day drinking while sitting on the beach or out in the boat.

James created “a classic German style Pilsner” but made it unique by hopping it  “exclusively one hundred percent with American cascade hops, so it has a rich Pilsner malt background, which is balanced by this floral citrusy, earthy hop presence.”

Departing from the style of both an IPA and a Pilsner, the Chromatose blackberry sour is sweet yet tart beer that should appeal to every beer drinker alike. Although Sours are traditionally tart, Two Tides is extremely balanced making the Chromatase beer you catch yourself drinking very quickly (and drinking five more).

The brewery has not forgotten about dark beer drinkers or lovers of Stouts. Just a few short weeks ago, they featured an American Stout that was loaded with smooth chocolate flavors.

Soon to come, the brewery will release a small batch of Imperial Stout that will be “aged in a Four Roses Bourbon barrel, and part of it will be un-barrel aged,” James explains.

To celebrate their quick success, Two Tides will have a Grand Opening block party on May 12, which should feature a new brew, live music, and they have even invited Big Bon Pizza to join.

Beyond that, the brewery plans on featuring live music, working with local food creators, and hosting more block parties.

The original can be found Here.

Korean Fried Chicken [KFC] Sammies

Korean Fried Chicken [KFC] Sammies

Asian cuisine may be the holy grail of all food. I am of the opinion that most Epicureans adore Asian fare because it is so balanced. Every dish is filled with salty, sweet, tangy, crunchy,  savory, and umami goodness.

Most people get their Asian fix through cheap takeout or delivery food, so many people are really missing out on the full pleasure of good Asian cuisine. Part of the problem is many towns do not have legitimate quality sit-down Asian restaurants, aside from the oh-so-common Japanese Steakhouse (which is delicious for its own reasons). As a lucky Savannahian, I am part of a sea port that has a variety of quality Asian restaurants to choose from.

An easy and great way to try higher quality Asian food is to make it at home. I assure you, replicating takeout food is not as difficult as it may seem. If you are a good Southerner that knows how to fry chicken, than you can conquer this dish. A few extra ingredients from the store (most of which you can find anywhere) and you are ready to cook.

For this recipe I used Hawaiian bread sandwich rolls, which adds just a touch of sweetness to this spicy sandwich. The pickles on top are the much needed addition to cut through the richness of the powerful chicken. Making things even easier, you can pair any side dish with this sandwich; sweet potato fries, chips, corn, slaw, etc. (It’s even okay to buy them pre-made if you want to cut a few corners.)

Korean Fried Chicken

Ingredients:

  • 4 Chicken Thighs, deboned
  • 1 Cup of Rice Wine Vinegar
  • 2 3/4 Cup of Water, divided
  • 3 Tablespoons of Salt
  • 1 Tablespoon of Sesame Oil
  • 1 Teaspoon of Garlic, minced
  • 1 Teaspoon of Fresh Ginger, grated
  • 3 Tablespoons of Sugar
  • 3 Tablespoons of Gochujang
  • 1 Cup of All Purpose Flour
  • 3 Tablespoons of Cornstarch
  • Vegetable Oil for Frying, about 2 Quarts

Directions:

  1. The night before or morning before you plan on cooking, combine one cup of water, rice wine vinegar, and salt in a sealable Tupperware container. Place chicken in the brine, and refrigerate until ready to cook.
  2. When ready to cook, remove chicken from Tupperware and dry with a paper towel. Set aside.
  3. Combine your sesame oil, garlic, and ginger in a small sauce pan, heat over medium until the ginger and garlic are fragrant. 2-3 minutes.
  4. Remove from heat and whisk in 1/4 cup of water, sugar, gochujang, and soy sauce until smooth. Set Aside.
  5. Heat vegetable oil in a large Dutch oven or large cast iron skillet over medium-high heat until at 350 degrees Fahrenheit.
  6. While your oil is heating, combine flour, con starch, and remaining 1 1/2 cups of water in a large bowl.
  7. Set wire rack on a baking sheet, and set aside.
  8. Dip your thighs into your flour mixture, allowing excess batter to drip into bowl before adding to your hot oil. Once all the chicken is in the oil, increase your heat to high to cook.
  9. Once coating is starting to lightly golden on each side, about 10 minutes, remove from heat and transfer to your prepared rack.
  10.  Let the chicken rest for 5 minutes. While the chicken is resting, turn the heat down on your oil to medium.
  11.  After 5 minutes, turn the oil back up to high and continue to cook the chicken until golden brown on each side. About another 10 minutes.
  12.  Once crisp remove from oil and return to wired rack to let stand for 2 minutes before tossing chicken in your sauce.

Pickled Vegetables

Ingredients

  • 1 Clove of Garlic
  • 2 Shallots, Sliced Thin
  • 1 Cup of Julienned Carrots
  • 1/2 Cup of Sliced Cauliflower
  • 1 Cup of Rice Wine Vinegar
  • 1 Cup of Water
  • 1 Tablespoon of Salt
  • 1 Tablespoon of Sugar

Directions:

  1. In a heat proof bowl, combine carrots, shallots, garlic, and cauliflower. Set aside.
  2. In a small sauce pan, combine water, vinegar, salt, and sugar. Heat to a low boil.
  3. Pour heated vinegar mixture over vegetables. Set aside until ready to use.

Asian Aioli

Ingredients:

  • 1/2 Cup of Mayonnaise
  • 1 Clove of Garlic, minced
  • 1/8 Teaspoon of Sesame Oil
  • Directions
  • In a small bowl, combine all ingredients and mix until fully combined. Set in fridge until ready to use.

KFC Sandwich

Directions:

  1. Using bread of choice, place your chicken onto each bun.
  2. Coat the top bun with a healthy helping of Sesame Mayonnaise
  3. Top chicken with pickled vegetables.
  4. Eat!

Review: Cow by Bear Pop Up

Review: Cow by Bear Pop Up

Have you ever had dinner served by a bear? For a few select locals the answer, odd as it may be, is yes.

But how is it possible that a bear serve you dinner, and five courses at that? Simply, Savannah’s newest and coolest pop-up restaurant: Cow by Bear.

And if you are not in the know about what it means to be a pop-up restaurant, let me explain.

Traditionally, a pop-up is a temporary restaurant in a secret location that serves food for a limited time period.

Savannah’s newest culinary comrade, Cow by Bear, is flipping the concept on its head by offering guests an experience like no other — all five courses are created and served by a bear: Chef Po Bear himself.

Savannah’s Cow by Bear is not the first location, and several other Chef Bears are hosting their own pop-ups in San Diego and Seattle. Chef Po Bear explains why Savannah was so lucky to be included in the Chef Bears’ dinners:

“Savannah had the right kind of acceptance and quirkiness that makes us feel at home. With the culinary scene continuously evolving, where better than here to start something different and new?”

As for Chef Po Bear’s menu, he explains that “growing up in the mountains of France, my family and I lived by the seasons. As I’ve grown into a chef, I’ve used the seasons as the place to start a foundation for a new dish.”

The Welcome Course, the Hawaii P-O, is “based on Chef Po’s trip to Hawaii…and a dish that was served with Spam,” our dinner host and mixologist, Michael Peterson, explains as the course is served.

Pork belly is the star of the dish, served sliced and so tender it barely stays on the fork. The nod to Spam came with the seasoning of the pork, which somehow Chef Po Bear imparts with a wink of classic salty Spam flavor without overpowering the entire dish, as the classic canned meat so often does.

Paired with the fragile pork is a complex yellow curry, vibrant pickled green apple, and invigorating fresh cilantro.

The drink pairing, a creation by Michael, was his take on the classic Silver Monk, a cucumber, mint, and yellow chartreuse libation. Inspired by the Powerpuff Girls villain Mojo Jojo, he adds tequila and lime which lends the drink a refreshing kick, and makes it a flawless introduction to the night ahead.

Paired with the first course, Ode to Spring, was a light Chardonnay to match the delicate flavor of the masterpiece. Featured was creamy fennel risotto topped with confit chicken, crispy new potatoes, and a herb salad.

The idea is to “dig for your potatoes like they are from the garden,” Michael said as he explained why the beautiful new potatoes were hidden beneath the bright green herb salad resting over the entire dish.

The showstopper of this course was truly the fennel risotto; the fennel brightened the velvety rice and a brown butter and chicken broth au jus enveloped every grain with the sumptuous taste of succulent briny chicken gravy.

The risotto is one of Chef Po Bear’s special recipes, he boasts, “I have been told I make a mean risotto, and it is one of my favorite ways to play around with new flavors.”

His confidence is justified because, though an extremely difficult dish for even the most seasoned chefs to cook properly, the risotto he created could be pictured in the dictionary next the definition.

Beauty and The Beets was served as the second course, and is the favorite of both Chef Po Bear and Michael. As he proudly placed down each plate, Michael explained the Chef “tried to take on an ugly vegetable and dress it up into the belle of the ball.”

Delicate hand folded tortelloni filled with a striking purple beet filling were presented wading in a shallow pool of lemon oil, and resting atop the al dente pasta was a sprinkling a poppy seeds, pea shoots, shaved candy striped beets, and pickled golden beets. The golden beets were most surprising, tricking the palate into thinking it was eating candy.

As for the filling, the tender beet stuffing was nutty, without even the slightest hint of what can be an overbearing earthy taste that beets can so often have.

A 21-day dry-aged ribeye cap, the Cow by Bear, was the pinnacle of the show. As the table sat and waited, drinking Chef Po Bear’s favorite rum, the sound of sizzling marbled steak drove everyone at the table crazy.

With a caramelized crust and warm red medium-rare center, the prized cut of meat had a developed beef flavor due to the long dry age. Roasted sunchokes rested elegantly next to the steak, and tasted reminiscent of a potato; perched on the hunk of beef came a nest of crispy carrots and onions.

To finish, the dessert, dubbed Milk and Honey, was that of a dream. It “features two of Chef Po Bear’s favorite flavors of all time,” Michael told the table, but it also featured almost every texture you could imagine.

Crunchy, creamy, gooey, sticky, sweet, salty, are just some of the things you can expect from the symphony made with two types of honeycomb, yogurt panna cotta, crispy sweet cream, chocolate ganache, dulce de leche, and bee pollen. It is rare to find a skillful chef that can create a balanced yet delicious dessert, many restaurants have both a pastry chef for the task.

Just like the seasons that Chef Po Bear so adores, the menu is set to change as seasonal ingredients change. He even plans to switch up the “Cow”, claiming “while it is still in rotation here, I’ll be mixing it up a bit and giving people a reason to come back and try something new every time.”

So how do you get a seat at the select 14 person table of Cow by Bear, especially considering the location is a secret and there is not a telephone number to call? A little digging online and a quick email can get you on the list.

Original article Here.

Leftover Muffin Bread Puddin’

Leftover Muffin Bread Puddin’

My husband absolutely refuses to eat leftovers…sometimes I swear I married a 12-year-old-boy!

As for me, leftovers were a huge part of my childhood. At the end of the week I looked forward to making a plate of all the leftover meals my mom cooked throughout the week. I dubbed it a hobo supper.

With the dilemma my husband has created in our home, I am constantly trying to think of ways to not waste uneaten food. It seems to be easier to repurpose sweet treats.

Last week we went on our annual trip to Myrtle Beach to take part in a celebrity and professional golfer golf tournament. We have such generous friends that take us with them for free, so bringing up a ton of snacks is a must. At the end of the weekend, we came home with an entire container of oversized muffins…don’t worry, we finished off an entire container of a different flavor. I am not one to refuse a fresh extra moist muffin.

I placed the leftover muffins in a display container on the counter in an attempt to tempt my husband to eat them throughout the week. Surprise! He ate one. I could not in good consciousness throw them out, so instead I skimmed my pantry for ingredients to bake something with.

I call the resulting creation Stoner Pudding. The end result of this attempt was a dish a stoner, while having the munchies, would create. A little of this…a little of that…the end result something completely unexpected yet delicious. Ingredients that kinda go together, working together to bombard your tongue with something completely new.

The bread pudding was made with leftover (pretty stale) cream cheese muffins. To create the custard, I added brown sugar and cinnamon to the mixture. The pudding needed texture, so a bit more cinnamon and some rice crispy cereal gave it the perfect crumble top. Bread pudding usually has a sauce, so I took the opportunity to use up a tiny bit of leftover marshmallows to create a pourable marshmallow cream.

As you can guess, I made rice crispy treats the other day and have leftover ingredients for that as well.

The use of stale muffins gave the bread pudding a soufflé like texture, completely different than any bread pudding I have ever had. The taste gave a slight wink cinnamon sugar cereal with milk, the milk being the marshmallow cream.

The marshmallow cream recipe below only serves about four people. Double it as needed.

Leftover Muffin Bread Pudding

Base Ingredients:

  • 5 Large Cream Cheese Muffins, stale
  • 1 Cup of Milk
  • 1 Cup of Heavy Cream
  • 2 Large Eggs
  • 1/3 Cup of Packed Brown Sugar
  • 1 Tablespoon of Cinnamon
  • 1 Teaspoon of Vanilla Extract
  • 1 Stick of Butter, melted
  • A Pinch of Salt

Crumble Ingredients:

  • 1 Stick of Butter, cold
  • 2 Cups of Rice Crispy Cereal
  • 1/3 Cup of All Purpose Flour
  • 1/3 Cup of Brown Sugar
  • 2 Tablespoons of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter a 12 inch baking dish and set aside.
  3. Cut the leftover muffins into one inch squares, place into buttered dish.
  4. In a large bowl, whisk together your milk, heavy cream, eggs, brown sugar, vanilla, cinnamon, and salt. Set aside.
  5. Pour your melted butter over your chopped muffins. Then pour over your custard mixture. Gently stir one time to fully coat each muffin.
  6. Cover with aluminum foil, bake for 20 minutes. Remove foil bake for another 10 minutes of just until custard is set.
  7. While bread pudding is baking, prepare your topping.
  8. In a small mixing bowl, work together your butter, flour, cinnamon, and sugar using your finger tips.
  9. Once fully combined and crumbly, gently mix in your rice cereal.
  10. Once baked, remove bread pudding from oven and evenly top with the crumble.
  11. Bake for another 10 minutes until crumble has set.

Marshmallow Cream

Ingredients:

  • 4 Ounces of Marshmallows
  • 4 Ounces of Heavy Cream

Directions:

  1. In a small saucepan, combine cream and marshmallows.
  2. Heat on medium, continually stirring until marshmallows have melted and combined with cream.
  3. Pour over sliced bread pudding as desired.