January 18, 2011
Posted by culinarypirate under Drinks
| Tags: alcohol
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While thumbing through an in flight magazine on the red-eye to San Antonio a few years ago, I stumbled across this fabulous cocktail recipe — the Hooville Martini. Whoever thought of using Yoo-Hoo as a mixer is a genius.
The Hooville was created for the bar menu at the trendy Ketchup restaurant in L.A., which features classic comfort food dishes with a gourmet twist. Their drink list also features other memorable kid beverages, like Sunny D and Kool-Aid, updated into playful and creative cocktails. “The Hooville takes on the creamy and chocolatey Yoo-Hoo, but with added almond flavor, since what goes better with chocolate than almond? It’s a nutty, rich tasting cocktail that makes a really good after-dinner drink,” says Ketchup’s bar manager, Darius Karsas.
I also think this would make a great breakfast or brunch drink, like an adult chocolate milk with a little ‘hair of the dog’.
Recipe after the break:
For a fun flavor variations, why not use Kahlua or your favorite flavored liqueur in place of the amaretto? Or try it caffeinated by using espresso-flavored vodka, thus giving it a mocha-like taste.
January 4, 2011
Here’s an oldie but a goodie from my recipe arsenal that I created a few years ago (and please excuse the bad pic, as it was before I knew anything about food photography). These bacon-dark chocolate cupcakes with peanut butter frosting are one of my most requested recipes, so here it is. It’s also one of the recipes I made during one of my regular cooking spots on Studio 10 (watch the video here titled “A Birthday Treat with a Twist”).
I will confess that I cheated a bit on this one — I used cake mix from a box. (Gasp!) Baking cakes and pastries completely from scratch has not always been my forte (actually, my worst subject in school). They’re so fussy to make and easy to screw up, and I hate measuring out ingredients. I take the Rachael Ray approach to cooking: a palmful of this, a pinch of that, etc. Bottom line: you can’t mess up with cake mix and I had my reputation relying on these — no room for error. At least I made the peanut butter frosting from scratch, thus redeeming my honor.
The rich chocolate and smoky bacon marry beautifully and are enhanced even more by the sweet and salty peanut butter frosting. This is definitely a ‘must try’, whether it be in cupcake, cookie, or bar form. And if you don’t eat bacon, your loss.
July 13, 2009
Posted by culinarypirate under Food News
| Tags: alder wood smoked salt
, applewood bacon
, bacon explosion
, bacon vodka
, chocolate bacon bar
, chocolate bacon cupcakes
, food porn
, Katie Machol
, mo's bacon bar
, Whole Foods Market
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What is it about bacon that we love? It seems the food world has had an obsession with it lately, from bacon vodka, to Bacon Salt, to the infamous Bacon Explosion. But have you ever thought of pairing bacon with something on the sweeter side? What about bacon in candy?
I dared to go there when I purchased the Mo’s Bacon Bar. I had read about it before on the trusty food porn sites that I peruse and salivate over daily, but had never seen it in stores. “Bacon and chocolate?”, I thought, “What a great combination!” I love the pairing of sweet and salty in food – like SnoCaps and popcorn at the movie theater – and I am a bacon fanatic. This was also the item that spawned the idea for my Chocolate Bacon Cupcakes. I was bound and determined to find this candy bar.