New Orleans 2025 Birthday: Where to eat, what to do

If you plan on going anytime soon to New Orleans here are my tips.

• Get a room off Bourbon a bit but still in the French Quarter especially if you're there during Marti Gras.
• Get room with a separate living room.  It allowed us to chill on the couch, relax, watch TV and regroup.  I’m not a fan of spending time in a room or a lot of money on a room because we don’t hang out in it however I do want a clean room in a nice location.  On vacation we are there to get in the sites, hang with the locals and have a great experience.  I can sit on my butt and relax at home, I love my quite home, that is not what I use vacations for.  I usually need a vacation from my vacation.
• Make reservations for the higher end restaurants before you leave home, some require months in advance like Commanders Palace in the Garden District or you may not get in.
• Can’t get into a restaurant, try the bar.

Favorite Restaurant Foods:

• Red Fish Grill:  EXCELLENT Flash fried oysters served with hot sauce (Crystal hot sauce, honey and butter), blue cheese sauce and blue cheese crumbles.  They were like boneless hot wings but better, 5Star👍🏻.  They were tender, maybe a bit mushy, but it was my first time trying oysters and that was OK, the sweet homemade sauce was just the right amount of sweet heat and I even loved the blue cheese crumbles in the blue cheese sauce.  I'm also not a blue cheese crumble fan but these were not too blue and my favorite appetizer of the week.  So much so we  had them at least 3-4 times, last day we doubled our order because during happy hour it is BOGO (buy 6 for $20 get 6 free).  Before this we didn’t eat oysters but I always want to try the local foods so we had to give them a try.  If I only remembered they were on happy hour I would have had them every day.  We also had dirty martinis (drinks in glasses are a thing for me, I don’t like plastic), alligator boudin balls also very good, I had the red fish over potatoes & butter sauce topped w blue crab & hubby had fried catfish over shrimp etouffee.  His was ok to me, not big on fried foods in general. Mine was better, it needed more butter sauce and a waiter who could time entrees but I'll return to bar for oysters, which we did 3-4 times.

• Mr. B’s:  Best lunch.  I had bacon wrapped shrimp with creamy grits.  I was told the secrete was mascarpone cheese.  Hubby had pasta jambalaya but with rice.  He later tried it as served with pasta but there is nothing to sop up all the thin gravy.  Serving it with rice allowed you to soak up all the good gravy.  Thanks to the bartender for the great tip!  The other benefit of eating an entrée at the bar was the $1.50 bloody mary’s or martinis you can order with an entrée purchase.

• Irene's:  Best dinner, best environment, great waiter, atmosphere fancy but I didn’t feel bad about how I was dressed.  I was dressed nice but I wear walking closed toed shoes in NO.  We started with dirty martinis with a free bruschetta appetizer with melted cheese then crab au gratin, Caesar salad perfectly tossed, hubby had the lasagna and I had the seafood fettuccine in a cream sauce.  All was to die for!

• GW Finns. It was very good but it would have been even better if I was more hungry😳We started with dirty martinis, I had Rare Yellowfin tuna, hubby had Scalibut (halibut compressed together with scallop slices) topped with shrimp & ended with Crème Brulee.

• Fives:  the raw oysters at Fives were on point for a first timer (2 Pretty Baby's & 2 Beau Soleil) , my Pimms Cup was great & hubby’s tequila old fashion is something I would try again.  It was much better than bourbon for me.

• Seawitch in the Garden District:  My lobster was good and I forgot to take a pix but I didn’t get my melted butter dipper instead it was sitting in a bit of flavored butter, not my favorite way to have it but it was still good.  In an attempt to get some veggies I ordered roasted brussels sprouts but didn’t realize they would be swimming in pepper jelly.  Way too sweet for me and so much for healthy.  We also had a Caesar salad which was good, hubby had a double bone pork chop & dirty rice. The pork chop was huge but a bit dry and I didn’t like the mint gremolata/sauce.  The dirty rice on the other hand was great.  I’d give them another chance.  It was my birthday so I had high expectations that were not met.  Not even an acknowledgement of my birthday beyond replying “you're an Aquarius, I’m on the cusp a Capricorn” nothing like turning the attention to yourself.

• Galatoires:  I had to try the shrimp remoulade in New Orleans.  This version was like a shrimp cocktail, good but was hoping for the white version which I believe is the French version.
• Lorettas Authentic Pralines:  Crab beignet & praline beignet, the praline was the best, the crab was ok so I wouldn’t try that again.  The crab got lost in the dough🧐

• Dicky Brendan's one of the two priciest dinners was just OK.  I was concerned if my dark black jeans and sweater with black tennis shoes would be ok😳but it was fine, some others were dressed much worse. The bbq shrimp was great since he removed the headed & shelled them, the Caesar salad was lame, skip it, it looked like a cigar with a couple of croutons and a fishy anchovy on top that I had to cut up myself.  I want it tossed so the dressing is evenly distributed.  My filet was not great, a bit chewy, not bloody but too red raw in spots making me have to cut it into baby bites so I wouldn’t choke, the potato au gratin was excellent even two days later, the baked potato was good and we were givin a free scoop of ice cream for my birthday.  The atmosphere could be better in the dining room, with the low ceiling with white acoustic ceiling tiles.  I prefer a dark wood steak house.  I would opt for the bar if I go back.  Also the hostess at the front desk was a bit rude when we walked in off the street to check availability.  She shrugged me off since she was unable to answer my question quickly and moved on to those who were just arriving.  She should have finished with me first or in a more professional manor.  I should have gotten the hint that this might not be the fancy place I was expecting.

• Napoleon house:  I wanted to try a Sazerac, hubby added the absinthe the more traditional version.  Bourbon didn’t fail me, still grouse.  My first taste of gumbo however was good, dispite how the pix's look (I often forget to take a pix until it's too late) and I wish I would have tried it again before we left.  It wasn’t slimy like I was afraid it would be because of the okra.  I also ended up liking the warm Muffaletta.  I didn’t think I would because I’m not crazy about olive salad but the melty cheese made if for me.  They are the only one who makes it warm.  If you would prefer it cold you should try the original at the Central grocery store by the outdoor market.   The jambalaya was OK but I like mine better.  The waiter wasn’t friendly or very helpful.  He didn’t know what he likes or was unwilling to share his advice.

The Bars:  I’m not a sweet drinker, sugary drinks give you a hangover so I stuck with my normal drinks (Stolie and soda or Martinis).  I also don’t like drinking from plastic.  Some places only serve in plastic and others switch to plastic when it gets crazy.

• Ryans Irish Bar:  Favorite Bar:  We ended our first night at Ryan's Irish bar with my favorite drink, Stolie blue and our 2 drinks were $13.  I was so happy that I could find Stolie let alone Stolie blueberry and the prices and bartender couldn’t be beat.  We stopped by this bar several times.
• Erin Rose for 2 drinks and we split a Beef Po boy with pickled veg.  This is a historical bar and if there is a seat at the bar grab it.  We were not able to get in on our first try.
•  Lafittes Blacksmith Shop:  Historical a must stop just.
• Hideout Bar:  Music with Dirty Martini & 3 Olives Citrus vodka with Muddled cucumbers
• Jimani: A true dive bar for a chicken Caesar wrap to end the night and then again later in the week.  I needed some greens and I loved it.  Hubby had a burger but the second visit was a tasty cheesy Philly

To Do:  Beyond eating and drinking which is the majority of what you do in New Orleans you can also do the following:

• First full day: Start your vacation with a 10:30 historical tour to try and get your bearings or learn about the city your visiting.  Check Groupon to see what is available.  Our tour was $15@
• Walk the Market:  Shop for some cheaper novelty gifts and souvenirs
• Music at Famous Door:  The band was great, the two girl singers had powerful voices
• Marti Gras Museum:  A must see, take the tour so you get the additional information incase you can just roam around on your own.  The float characters are   They have a free shuttle.
• Trolly over to the garden district, it’s only $1.25 but have exact change or get the day pass. 
• Take a Garden District tour to get the history.  We saw many beautiful houses including the American Horror Story house.
• Walked around and over to Frenchman but it was too early so we just saw a lot of homeless sleeping & we didn't go back at night.  We should have gone their at night to listen to music.
• Pay your respects at the memorial of those that were killed on Bourbon street was touching and so heart breaking🙏🏻
• Uptown:  skip or have a plan.  We walked Magazine street, not worth the street car ride all the way to the bend because we spent the day walking back looking for bars, restaurants and shops.  There were a few but they were far between.  Granted this was during the day and most things didn’t open till after 3 but we were looking to get away from the craziness not looking in peak in windows.  We stopped at the first open bar, LeBon Temps Roule dive bar for a drink they were not serving food, next NY pizza slice that we had to wait for awhile for them to make a slice, odd but it was a hot good thin cracker crust.  Then Bulldog for a drink but after the stinky bathroom I didn’t have an appetite, finally one more bar and then back on the trolly mid way.

We also ate or drank at these establishments: 

• Clydes for a burger, owner was from SF hence the SF burger where he use to work, chef gave him permission to use her recipe as long as he promised not to add tomatoes. I liked it more than the classic with bacon jam but it wasn’t my best burger.  The Classic burger was too sweet for me, Roy liked both. I was still full after 5-6 hours
• The Channel bar for 2, Stolie blueberry is everywhere 🎉, hubby had a frozen Irish coffee baileys chocolate, too sweet & brain freeze for me. We also had brown gravy beef cheese topped fries. Only OK.
• Pierre Maspero's for spinach dip & a drink cause Napoleon house had a line
• Saddlerack but no live music & empty.  You can ride a bucking chicken if that’s your thing.  I was expecting live country music.  They need to work on this.  It was during the day so maybe they have it at night but I was looking for a more Nashville experience here.
• Drinkery for local music.  Nice establishment but plastic glasses and hubby’s syrupy batch made strawberry lemon drink was way too sweet and lacking booze.

We Missed:

• Superior seafood uptown grilled oysters
• Acme oyster house

Pineapple Rum and Ginger Pineapple Refresher, with or without alcohol

Check out this recipe.  I updated it and added the Chicken Corn Chowder I make with the leftovers.

https://foodieagogo.blogspot.com/2020/01/new-slow-cooker-chicken-potato-recipe.html

This week I purchased a pineapple for a recipe but forgot what one, I do this often but instead of letting it go bad I made the following.   This time I made a half batch of Pineapple Rum in a 16 oz. mason jar using half a pineapple with 2 cups of white rum.  Below is the full recipe.  

I also made Ginger Pineapple Refresher for the non drinking days.  Here you use the peal and core.  It is a way to use all of the pineapple except the top green leaves.

PINEAPPLE INFUSED RUM

1 pineapple, very ripe, peeled, sliced, cubed

4 C. Bacardi light rum

Peel, slice and cube pineapple.  Add to a large jar.  Fill with rum.  Cover and place in a cool dark place.  Let sit 2 days, taste.  Strain pineapple and toss or puree and strain through a fine mesh sieve lined with coffee filter to remove any bits.

Notes:  The first time I made this I left it 5 days and it wasn’t as good, for some reason it was less sweet.  It seemed like the pineapple sucked the flavor back up.  The number of days depends on the ripeness of your pineapple so taste it after two days to see if it is sweet and sip-able.  If not let it sit another day and taste again, repeat until you like it but don’t wait to long because once it is tasty it starts to get less sweet.   The first batch the pineapple was almost too ripe to eat but the rum was excellent after just 2 days.  The second batch with a fresher pineapple took more like 5 days to get close to the same flavor.

GINGER PINEAPPLE REFRESHER

4 C. water

Peel & Core of 1 pineapple, washed

½ C. sugar

2 whole cloves

½ inch (1 t.) peeled, freshly grated ginger

Wash whole pineapple (outside skin).  Peel, core and dice pineapple.  Set aside diced pineapple for another use.  Bring a medium sauce pot of water to a boil.   Remove from heat.  Add pineapple skin, core, sugar, cloves, and ginger. Stir to combine. Cover and let stand at room temperature for 24 hours.

Strain through a fine wire mesh. Transfer to a glass picture and refrigerate.  Serve over ice. 

Variation:  Add a sprig of mint.

Day 71 Covid19: Social Distancing Picnic

Tried some new travel/picnic recipes on Memorial Day because of Covid 19 lockdown.  Wanted assembled wrapped items.  Currently we can socialize 6 ft. apart outside where there is ventilation so I made an easy picnic of the following things and it all started with #stevenKentRagbagRed sale.  Thank goodness I had a bottle at home because I'm not able to pick up more bottles until Thurs or Friday of this week.

FOCACCIA SANDWICHES
Freshly Baked Sourdough Rosemary Focaccia bread, cut in 1x3" squares
Mayo/Mustard mix
Omaha Steak Ham
Swiss Cheese slice
Fresh Grown Alfa Sprouts

Wrap in parchment.  Place in a paper boat along with salad in foil on other half of boat.

CHINESE RAMEN SALAD
Click here for that recipe.

Place a piece of foil over boat.  Put in a serving of salad.  Fold foil in half and fold edges to seal.

RAGBAG RED SANGRIA
750-ml. Steven Kent Ragbag Red
1 C. orange juice
1/2 C. brandy
1/4 C. granulated sugar try none or 1-2 T. simple syrup
Fruit:
1 orange, sliced
1 apple, cored, sliced
1 C. frozen blueberries
1 C. strawberries, sliced
Finish:
12-oz. soda water

In a large pitchers mix wine, oj, brandy and simple syrup.  Slice fruit and divide among 2 pitchers.  Pour wine over each and refrigerate overnight.  When ready to serve, take a piece of each fruit from one pitchers and place in glass.  I used an 8oz. Ball jelly jar.  Pour wine over fruit, saving room to top off with soda water and ice but if you want a lot of ice use a tall glass.

Godiva Chocolate Raspberry Jello Shots:  Tasty but they didn't set up.

Guest Appearance:  Lemon Loaf Cake

HAPPY 4TH OF JULY

Although we didn't plan anything till last minute and my food was a bit disjointed my real goal was to try some new recipes and I found all winners, no losers this time.  I haven't been able to cook because I fractured my wrist and not cooking is killing me.

I made the following:

• Blue Berry Vodka Jello shots
• Coconut Banana Cream Pudding Shots with Malibu Rum & Banana Rum
• Cherry Lime Simple Syrup for vodka spritzers, winner
• Rice Ball Cake
• Cheeseburger Tots 
• Sliced peppercorn marinated pork tenderloin

The rice ball cake was not holiday food but it was tasty and would be a great use of leftover rice and better with a marinara sauce.  Using a thermometer on the tenderloin allowed me to pay attention to friends and not the oven and the Cheeseburger Tots, which were 3 tots pressed into a mini muffin cup and filled with hamburger salad were the perfect bite size party food.

JELLO SHOTS
Chill:
½ C. cold water
½ C. vodka
Mix:
1 C. boiling water
3 oz. pkg. Jello
Serve:  20 (2 oz.) cups with lids

Mix cold water and vodka, refrigerate.  Bring 1 C. water to a boil  Add water to a 4 cup measure.  Add jello, stir to dissolve.  Add water vodka mix.  Stir.  Pour into 20 (2 oz.) cups with lids, lemon halves or molds.

Notes:  Use 2 C liquid with 3 oz jello.  No need to use an expensive vodka.   I use Kirkland brand from Costco when I have it.  Color them based on your party theme, should have made a red jello one for the red white and blue effect.  Pack in a small ice chest for travel and to keep from melting.

CHEESEBURGER TOT CUPS
1 bag (48)  tater tots
Cheeseburger:
1 lb. ground beef
1/2 red onion, chopped
2 T. mayonnaise
2 T. mustard
2 T. ketchup
1 T. dill pickle, chopped
1 T. sweet pickle, chopped
Special Sauce:
1/2 C. mayonnaise
2 T. sweet pickles
2 T. dill pickles, chopped
1 t. white wine vinegar
1 t. paprika
1 t. onion powder
1 t. garlic powder

Preheat oven to 425F. Fill each mini muffin cup with 3 frozen tots.  Bake 10 minutes.  Remove from oven and press into the cup to form a cup for the cheeseburger mixture.  Set aside until ready to bake.  Add ground beef and chopped onion.  Cook until beef it browned and onions are soft.  Drain grease if necessary.  Add remaining ingredients.  Stir.  Using a small ice cream scoop, fill tot cups.  Sprinkle with cheddar and bake for 10-15 minutes  Serve with a drizzle of special sauce and a pickle slice.

These were a great party appetizer and I always like a dish I can do most of it ahead of time.  The filling was like my Hamburger Salad recipe.  The tots were crispy and held together.  The burger blackened so I’ll take a look after 10 minutes next time.  Original recipe came from the web, unknown source.

Variation:  Fill with taco meat or your favorite filling instead.

RICE BALL CAKE
4 C. cooked brown rice
2 C. grated Parmesan cheese
3 eggs, lightly beaten
8 oz. ball mozzarella, cubed
1/2 t. Kosher salt
1/2 t. red pepper flakes
6 slices thick bacon
1 T. bacon greese

Preheat oven 350F.  Fry bacon in a 12” nonstick skillet, cool and chop.  Drain grease, saving 1 T for cake.  In a large bowl add rice, Parmesan and beaten eggs.  Fold in remaining ingredients.  Reheat bacon skillet, adding a drizzle of EVOO and heat till pan just begins to smoke.  Remove from heat.  Add rice mixture, pressing into pan.  Return pan to medium low heat for 12 minutes, the edge of the cake will bubble slightly.  Add to oven and bake for 20-25 minutes.  Let cool 10 minutes, loosen sides with a spatula and unmold onto a cutting board.  Slice like a pizza.

Although I forgot the peas and didn’t do the red sauce I still loved this cake even though it was a bit of an odd dish for this day, at least so I thought at first.  It was perfectly browned and inverted easily onto the cutting board, cheesy and tasty.  Original recipe was from the Dr. Oz show from Alex Guarnaschelli.

Variations:

• Add 1 1/2 C. peas
• Use 3/4 C. small cubes pancetta or ricotta.
• Serve with a hot tomato sauce
• Bake in a muffin tin

SUPERBOWL LII PARTY

I forgot to post this so even though it is late here it is.  I need to get more regular since I'm always trying new recipes or methods.  We had a few friends over for Superbowl, 8 of us in all so I'm not sure when it becomes a party, what number makes a party but now as I think about it any company is a party.

I kept is simple, well simpler than I typically do but there was plenty of food from what I made in addition to what others brought; meatballs, hummus & crackers, guacamole, salsa & chips, cucumber dill cups, rice crispy treats, chocolate chip cookies and chocolate chip spicy oat cookies.

Since it was Philadelphia Eagles against New England Patriots I made a couple of themed choices.  Philly Cheesesteaks for the Eagles.  There were 2 pieces left from one half.  The other half was dinner the following night.  It was great for a party but chopping the beef and veggies into smaller bites would be easier to eat, it didn't ring the philly bell for me, to much like a roast sandwich and I wish it was more cheesy  Original recipe was from Pinterest.   The other themed food was going to be Clam Chowder but with 70 weather that was scrapped and I renamed the BBQ Pork & Bean Chili to Boston Baked Pork & Beans.  I loved the pork, the 1" chunks shrank to soft bite size pieces.  Jeff Marros Chili was a different option.  The smokiness from the adobo and BBQ sauce stood out the most followed by the tender pork and sweetness of the BBQ sauce.  I will definitely try this again and also try adding pork cubes to my other slow cooker chili recipes.  The pork rind topping added another texture which I liked more than I thought I would.  Beware pork rinds stink when crumbled.   The Kitchen's Sandwich King, Jeff Marroe, I combined.  For snacks before half time I tried the Pepperoni Pizza dip again but this time it was much better.  I used frozen rolls and kept the dip separate from the rolls when baking worked better.

I was happy people bought desserts because the only dessert I made were Rum Chatta Coconut Pudding Shots along with Mai Tais with freshly squeezed tangerine juice and a full bar.  To top off a good party we were the fourth quarter bar pool winners, cha ching!  The Pudding shots I made were the naked version (no toppings) for our Superbowl LII party. I love making things in cups I can freeze ahead of time. To me these were a bit boozy but since Rumchatta is tasty it was very good but I can’t imagine ones with vodka. A friend said these were better straight from the freezer.

KICK OFF BOSTON BAKED PORK & BEANS

3 lb. boneless pork shoulder, fat trimmed, cut 1" cubes

2 T tomato paste

2 T vegetable oil 

2 T chili powder 

1 T ground cumin 

4 cloves garlic, minced 

2 onions, minced 

2 C chicken stock

1 T chipotle adobo sauce 

1 T kosher salt, plus more if needed

2  (15 oz.) cans great Northern beans, drained, rinsed 

1¼ C. smoky BBQ sauce (Bulls Eye), reserve ¼ C

Topping:

½ C sour cream 

⅛ teaspoon garlic powder 

2 C crushed pork rinds 

4 scallions, thinly sliced

Blue corn chips, for serving

In a medium glass microwave safe bowl, mix tomato paste, oil, chili powder, cumin, garlic and onions. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker. 

Cut the pork into 1" cubes, trim off any excess fat.  Add to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cover and cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary. 

In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce. 

Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top. 

OPEN FACED CROWD CHEESE STEAK

3 lb. chuck roast, cooked, shredded

8 oz. Guiness beer

1 C. beef broth

Toppings:

1 onion, carmelized, diced

1 bell pepper, diced

8 oz. mushrooms, sliced

1 chiabatta bread loaf (long thin oval or rectangle)

16 slices provalone

1 C. mozzarella

Brown roast on all sides then add to a slow cooker along with dark beer and beef broth.  Cook on high 8-10 hours, till roast is able to shred with a fork.  

Filling:  Slice onions into half moon slices along with pepper and mushrooms.  Carmelize onions till golden.  Sprinkle with salt and pepper.  Remove from pan.  Add sliced mushrooms, saute till golden brown.  Sprinkle with garlic salt.  Add diced bell pepper, saute till soft.  

Assemble Sandwich Slices:  Cut chiabatta loaf into two pieces, the top and bottom, to create one large roll, remove some of the bread from each half to create a boat for filling.  Dice meat and veggies and warm.  Place 4 slices of provalone on bread, topped with beef, bell peppers, onions, 4 more slices cheese, press down on cheese to flatten sandwich then and a sprinkle of mozzarella.  Preheat oven to 400°F oven and bake till cheese melts and center is warm.  Serves 8-16.

Note:  If you open lid add 15 minutes to cooking time.

RUMCHATTA COCONUT PUDDING SHOTS
3.4 oz. pkg. instant coconut cream pudding

1 C. Rumchatta
1 C. milk
8 oz. whipped topping (Cool Whip), thawed

Topping: Toasted coconut & whipped cream

Mix in a 4 C. measuring bowl or tranfer to something with a pour spout. later. Wisk milk and Rumchata. Add pudding mix. Wisk. Add thawed whipped topping. Wisk. Pour into 2 oz. plastic cups with lid, don't fill to the top the lid needs room. Freeze for at least 1 hour. Serve topped with whipped cream and toasted coconut

Variations:  
Serve in a larger cup with Not Your Dads Rootbeer poured over top.

Instead of Rumchata use Banana Schnaps.

Valentines Day 2018 dinner at home

This was our Valentines Day Pre fix dinner at home.  I made the menu and displayed it on my tablet which added to the vibe when hubby got home along with a "roaring fire", well a Duraflame and candle light along with eating at the dining room table which we never do.  Everything was great but I'll sprinkle the remaining crackers on top of the scallops for more of a crunchy top.  I only made 10 scallops so I reduced the sauce by half.  The French Kiss 75 was my favorite new recipe although it is a terrible iPhone pix when I make it again I'll take another but I wanted to include it anyways.  The infused gin was quick and flavorful.  I love a French 75 and this kicked it up a few notches.

BAKED RITZ SCALLOPS

1 lb. (approx. 20) dry sea scallops, rinsed

10 low fat Ritz crackers, crushed

⅛ t. black pepper

½ t. garlic powder

1 T. butter, melted

1 T. lemon juice

¼ C. dry white wine

-Parmesan cheese

-Parsley, for garnish

Preheat oven to 350°F. In the microwave, melt a sliver of butter in an 8x8 inch pan. Crush crackers into fine crumbs, in a pie plate using your hands and the back of a spoon. Add pepper and garlic powder. Remove muscle from scallop, discard. Rinse and pat dry. Press scallops into crumbs to evenly coat. Place in buttered pan. Top with remaining crushed crackers. Melt butter, lemon, wine and drizzle on top. Bake 15 minutes. Garnish with parsley. To brown place under broiler for a few minutes.

Make Ahead: You can assemble them, minus the wine butter sauce and refrigerate until ready. Pour sauce over and bake.

FRENCH KISS 75

Hibiscus Infused Gin:

1 lg. bag Tazo Iced Passion cold brew hibiscus tea

16 oz. gin

Drink:

1 .33 oz. strawberry pop rocks

4 oz. gin

1 oz. lemon juice

1 oz. simple syrup

-Champagne

In a 16 oz. mason jar add 2 cups of gin and one tea bag. Steep for 3-4 hours. Remove bag and set aside. To make a drink, to a shaker filled with ice add 4 oz. infused gin, lemon juice and simple syrup. Shake, Rub rims of two martini glasses with lemon, roll in pop rocks, split shaker contents between the two glasses. Top off with dry brut champagne

A New Area to Explore, Wine Tasting in Lodi

The rain finally left us for now so it was time to get out in the sunshine.  Saturday was a beautiful day so we started with breakfast at Bills and then it was off to Lodi for a day of wine tasting.  Now that I know I can get there in the same amount of time it takes to get to Napa we will go often.  I wasn't sure what to expect, didn't know anything about this area and flooded roads was not on my radar even though CA is drowning.  Once we made it off of the freeway and through some flooded roads we hit our first winery, Durst.  There was an event going on this weekend but we decided to just do some tasting on our own.  Lodi is what Napa use to be, more like Livermore.  The tasting we did were $5 each and free with a purchase.  The service was personable and laid back, not touristy.  This is what all wineries should be.  I understand the days of free tastings are over but when a bottle is purchased your fee should be waived and when wineries charge you over $25 what is the point of a tasting if the bottle is $50.  The wines were also reasonable, about $25 per bottle.  We ended up with 6 bottles from 3 wineries.  We only went to one winery we didn't buy a bottle.  They were OK but more pricy and not as good as the other three we went to so we didn't do a guilt purchase.

So this is the start of our review of ALL Lodi wineries.  I can't wait to continue this adventure.

• Durst:  R4.5.  We were greeted by the wine maker who was chock full of stories, very passionate about wine making and extremely attentive.  She even said if it wasn't the event she would sit with us outside and talk to us for several hours.  We started with the whites which are normally not my favorite but the nose was scrumptious, the flavors light and crisp, not too sweet so that was purchase number one and for that we chose Sauvignon Blanc 2016 which wasn't even on the list and then we tried the reds and found another purchase, Amada Mia Red 2014 (pix from here). 
• Bokisch:  R5:  Loved ALL the reds, purchased Gracianio and Tempranillo), the view, the server, the chairs around an unlit fire pit (only because it was so nice heat wasn't needed) and the beautiful views of the oat trees and vines.  These were Spanish grapes which I don't know a lot about but I am willing to learn.
• Harney Lane:  R3:  We didn't purchase wines here because we didn't find a stand out when comparing them to the previously two wineries and we were now in the thick of the event so the place was very crowded so they couldn't be as personable.  Because of this we will return another day to make sure we made the right call.
• D'Art Wines:  R4:  This was our final stop and two more bottles were purchased (Dog Day Red and Zinfandal 2012). 

UPDATE:  Visited 4 more wineries and not a looser in the bunch, some better than others, loving Lodi Wine Country.  Macchia: R4, Klinker Brick: R4, Woodbridge: R3.5, Heritage Oak: R3.5  We purchased 1-2 bottles per winery at $20-25 each.  Another successful winery trip.  The final nail will be once we try what we brought home.  Once drank the rating may go up or down.

New Recipes: Spiced Chips and Orange Marmalade Rosemary cocktails

This weekend was my weekend to do nothing but laundry since this week is my first normal week in a month.  It is nice when routines go back to normal.

I tried two new recipes out of my Cuisine at Home magazine, chips and dip along with a cocktail from the newspaper.  Since I used a bag of Ruffles and staples I had at home this was an easy recipe that made bagged chips feel more homemade or special.  They are like my Spicy Pretzel method.  I liked adding a homemade touch to a processed food if I am going to eat one.  With the second half of the bag I added the onion and chili powder.  It was a nice snack with drinks.  Original recipe came from my Cuisine at Home, April 2015, pg. 55 magazine.

My herb garden includes thyme so I like when I can use it since I normally forget.  This uses about 5 sprigs to get to the 2 t.  Make a double batch if you use more than 7 oz. of chips because it is just enough.  This simple dip went well with the Spiced Potato Chips but the original recipe called for lemon zest and since the chips had cumin the second time I used lime zest which had a stronger flavor.  Both were good.  I also used Greek yogurt since I always have that on hand and it is better for you.

The drink I tried made me even happier because I was able to use one of the many many jars of jelly or in this case Orange Marmalade, that I made awhile back and the Rosemary Simple Syrup I had on hand from another cocktail recipe.  I don't tend to eat a lot of jam but I like canning so I need more recipes to use it in vs simply on toast.  Two ounces of the simple syrup was a bit rosemary strong so next time I'll try only 1 oz. and try topping it off with soda water to lighten up the sweetness.  This is a very sweet drink so I was one and done.  Can’t wait to try other jam combinations.  Original recipe came from USA Weekend, Dec 12-14, 2014.

SPICED POTATO CHIPS
7 oz. ridged potato chips
1 ½  t. ground cumin
½ t. smoked paprika
⅛ t. coarse black pepper

Preheat oven to 400°F.  Line a large baking sheet with parchment paper.  Place a layer of chips on top and bake 5 minutes to warm chips.  Mix spices in a small bowl.  Remove chips from baking sheet and place in a paper sandwich bag.  Sprinkle spices over top and shake to distribute spices over chips.

Variation:  Add ½ t. onion powder and ½ t. chili powder to spice mixture.

LEMON THYME DIP
½ C. Greek yogurt
2 t. lime zest
2 t. fresh thyme
1 clove garlic, grated
⅛ t. coarse black pepper

Mix all ingredients in a small bowl.  Refrigerate for at least 30 minutes to blend flavors.  Serve with Spiced Potato Chips.

ORANGE ROSEMARY COCKTAIL
2 oz. gin
1 oz. rosemary syrup
2 T. orange marmalade
1 oz. fresh lemon juice

Combine all ingredients in a cocktail shaker.  Fill with ice.  Shake for 20 seconds.  Pour into a collins glass with ice or a stemless wine glass and make two cocktails.

Note:  If your marmalade is too thick, heat it for 10-30 seconds in the microwave to loosen it up, then add it to the shaker.

Variation:  Top it off with some soda water to lighten it up.

Drink Week continues

This was a long week and I think it is because Thursday is the day we to out for drinks but this week I have been experimenting at home so every morning it feels like it should be Friday.

After Sunday's Cucumber Fizz I tried the following.

Lemon Drops are not new but I was given some Meyer Lemons so I wanted to see if there was much difference.  Don't know that there was much difference but they were as good as usually.  What I did do was, before I juiced them I used my ribbon zester to get the peel off and for a final attempt to try and make Meyer Lemon Vodka.  The first time I tried this I ended up throwing it out because I thought it was a bit bitter and perfumy.  Maybe I had too much pith or maybe Meyers don't work.  I'll let you know.  The leftover skins looked so beautiful they were be good as cups, maybe filled with jello or something.  So I ended up using the juice, the pith and I could have used the cups.  I use to think that Triple Sec was just as good but after a side by side test in this type of drink go for the Cointreau, for a Long Island Iced Tea or other fruity mixed drink Triple Sec is fine.

HAPS LEMON DROP
3 shots Stolie Vodka
½ shot Cointreau
½ shot fresh lemon juice (juice from ½ lemon)
½ shot simple syrup

Add to shaker filled with ice, in order given.  Shake.  Serve up in a martini glass.  Garnish with a lemon or orange rind.

Since I had leftover pink grapefruit juice in the fridge I modified my Mango Mule.  Ginger beer is a bit sweet for me so I will try half ginger beer and half soda water next time.

GRAPEFRUIT MULE
1 -1.5 oz. vodka
4 oz. Ginger beer
Splash pink grapefruit juice
Squeeze of lemon (½ oz.)

Add vodka to a tall glass filled with ice.  Top off with ginger beer, grapefruit juice and a squeeze of lemon.

This was the best new drink of the three which surprised me because I'm not a fan of mint.  This gave my Strawberry Basil martini some stiff competition but best of all since my Spearmint plant survived the winter I now have a use for this herb.

STRAWBERRY MINT TINI
2 lg. strawberry, diced
10 mint leaves
6 oz. Stolie vodka
1 oz. fresh lemon juice
1 oz. simple syrup

To a large shaker add diced strawberry and mint leaves, muddle.  Add remaining ingredients and ice. Shake.  Strain into 2 martini glasses.

This week I also made two Jalapeno & Cucumber liqueurs (tequila and vodka).  They are both always winners.

Now today is Thursday so we will head out to the local pub for our standard cocktails.  I should give my liver a break next week but I'll have to at least try my new infusions.  CHEERS!

Sunday Sipper: Cucumber Ginger Fizz

Today's drink is what I'm calling a Cucumber Ginger Fizz.  Awhile back I bought some of the Dry Cucumber Soda's for a drink but since I couldn't remember what I was going to make with them I made these.  They were crisp, light, slightly sweet and very refreshing.

CUCUMBER GINGER FIZZ
4 oz. Absolute Citron vodka
2 oz. simple syrup, flavored
-4 cucumber slices, diced
-5 slices fresh ginger
1 bottle Dry Cucumber Soda

In a shaker muddle diced cucumber and sliced ginger with simple syrup.  Let sit.  Add ice and shake vigorously.  To a tall glass filled with ice, add 2 oz. vodka, 1 oz. of the flavored simple syrup and top off with the cucumber soda (1/2 the bottle).  Makes 2 drinks.

Been Awhile

It has been awhile since I did my last post.  A lot going on with the holidays and my kitchen remodel.  I'm also having an issue with this tool not being compatible with the latest IE so I decided to try something else for recipes.  I've been posting them to my Facebook Foodie A Go Go page.  Check it out and see what I've been making since I got my kitchen back up and running.

Breweries in Northern California

Although I am not a beer drinker all of my friends are so after some research I have started to put together a list of breweries to visit.  Some offer tours, others offer food, some just beer.  As we check them out I will give you the opinion of the beer drinkers and if a fruity or hoppy beer appears that I like (or at least doesn't give me the "face") I will note that for those not so much of a beer drinker.  The list came about after trying one morning to find something to do in Napa Valley besides drink wine.

Lagunitas:  This one started it all.  Plan was to visit this one today.  Two friends had heard about it and want to check it out.  They have live music on certain days so check their calendar.

Stumptown Brewery:  15045 River Rd, Guerneville, CA (707) 869-0705.  This one got added to the list because of the outside bar area pix's.

Heritage Public House:  1901 Mendocino Avenue Santa Rosa,  707-540-0395.  Check calendar for music schedule.

Carneros Brewery:  22985 Burndale Road, Sonoma,  (707) 938-1880.  Self guided tour.

Get your watermelons now, it is that season again!

I wanted to get a watermelon for this weekend, July 4th to test out some new drink recipes but I realized I still had a bag of frozen pureed watermelon cubes in the freezer.  Before I would allow myself to  purchase a fresh watermelon I had to get rid of what was in the freezer so last night we made Watermelon Martini's.  The reason I froze the puree last year was to make these throughout the winter but I never did and luckily they were not freezer burned and tasted great. 

I changed up my original recipe a bit to try using my Jalapeno Vodka.  They were sweet and spicy, a wonderful flavor combination.  Now I need to head to the store and purchase a new watermelon.

 

WATERMELON MARTINI
1 C. (9 frozen cubes) seedless watermelon puree
½ C. Absolute Citron vodka
1 T. Cointreau
3 ice cubes

Remove rind from watermelon. To a blender, add watermelon chunks and puree. Remove pureed fruit and pour into a pitcher and keep very cold, even a little frozen to make it icy.

To make two drinks, add above amount of ingredients to blender. Puree. Makes 2 martinis.

Garnish: Pieces of watermelon or lime wedges.

Leftovers:

• Save the rind and make Watermelon pickles, they taste just like Bread and Butter pickles.
• Freeze any leftover puree in ice cube trays for future use.

Although I haven't tried this yet I did read that it is an option so it is on my list to try.

• Save the watermelon rind, puree in blender with a touch of citrus juice and if you like add vodka.