Top 5 Friday
August 16, 2013 | Posted in Around Town, Uncategorized | By Lisa Wilk
On my radar this week:
Droolius.com celebrates a birthday!
I wish @kokocooks was cooking this for me.
A gorgeous sunset can distract us from 115 degree heat index.
Shipyard Brew Pub Winter Park Closes.
Fork in the Road brick & mortar restaurant opening in Clermont soon.
Last Call For Shipyard Brew Pub In Winter Park
August 16, 2013 | Posted in Around Town, Uncategorized | By Lisa Wilk
Pumpkinhead Release Party flyer
Some had gathered for the publicized Pumpkinhead release party, others trickled in to confirm the announcement on local news the evening prior- Shipyard was closing. It was an unexpected and somewhat hasty last call for the brew pub located on Fairbanks Ave in Winter Park.
Shipyard’s Pumpkinhead (left) and Smashed Pumpkin (right) beers
Happy Hour drinks were poured, the Pumpkinhead and Smashed Pumpkin flowed as planned and thirsty customers lamented the closing of the brew pub. For the annual Pumpkinhead release party, Shipyard had roped off the front parking lot for added seating, music and an outdoor grilling station with special buffet. Chef Goody manned the grills outside for the better part of the night. For those that enjoyed items from Shipyard’s regular menu, orders were being taken and the staff did its best to accommodate the growing crowds.
Shipyard’s Happy Hour Oysters on the half shell
Shipyard’s Happy Hour baked Oysters. Plump Oysters topped with a Parmesan Artichoke mixture, then baked.
In recent years, Chef Goody developed quite a following as the popular and creative Chef at Oblivion Taproom, one of Orlando’s more prominent craft beer establishments. Goody concocted a unique food menu and left Oblivion’s kitchen earlier this spring to put his creative spin on the Shipyard menu. I asked Goody where he was landing next and if Shipyard’s sister operation, Sea Dog in Orlando, would be making room for him at their brew pub. Though Goody owns a home here in Orlando, he’ll be calling Clearwater his home soon. Goody will be heading up the Sea Dog Clearwater kitchens after wrapping up business for now defunct Winter Park brew pub. We can hope this is a temporary move and we’ll see Chef Goody’s creative culinary talents back in Orlando soon.
Cold Smoked Lobster Roll- served in a covered smoker box. The lid is removed table-side and the diner is treated to wafting smoke that imparts a subtle flavor to the sweet lobster meat.
Cooking Up A Storm Of Italian Favorites Part 1- Recipes
August 15, 2013 | Posted in Cooking | By Lisa Wilk
If you read my cooking up a storm post here, you may have wanted the recipes. Here they are, I hope you enjoy!
Lisa’s Super Easy Italian meatballs
This is my variation of an Italian mother’s recipe for meatballs. Everyone always loves them and you can adjust the seasonings to taste.
Ingredients:
1 lb lean ground beef (or ground turkey)
1/2 cup Italian bread crumbs
1/3 cup water (more or less)
1/4 cup grated Parmesan cheese
1/2 medium onion, finely diced
2 teaspoons Spice and Tea Exchange of Winter Park’s Italian Street Market Blend
1 minced garlic clove or garlic powder to taste
salt to taste
pepper to taste
Preparation:
Mix all ingredients together. Don’t add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart. Shape meatballs to desired size and place on a sheet pan lined with parchment (I wet my hands before shaping each meatball and roll them the size of golf balls.) Broil in oven until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Stovetop Variation, which I posted pictures of: Brown the meatballs on the stovetop in batches, add to sauce and simmer 40 minutes to several hours.
Slow cooker Variation, works great: Brown the meatballs on the stovetop in batches or the oven as directed in original recipe. Add to sauce in slow cooker and cook on low for 4-6 hours.
This recipe can be frozen uncooked- vacuumed sealed or zip locked. (Form meatballs on a sheet pan and freeze for 45 minutes prior to packaging. When you are ready to cook, partially defrost and brown the meatballs. (If you fully defrost, you will have to reshape the meatballs.) Cook the browned meatballs in the sauce for at least 40 minutes. Super quick mid-week dinner!
Homemade Italian Red Sauce (Quick version!)
This sauce is quick and easy, perfect when you have other flavors (meat) that you would like to shine.
Ingredients:
1- 28oz (large) can crushed tomatoes
1- 28oz (large) can diced tomatoes
1/2 sweet onion, diced
3 tbsp tomato paste
2 tsp EVOO
1/4 C pesto jarred or (my recipe here)
1 tbsp balsamic vinegar
2-3 tsp Spice and Tea Exchange of Winter Park’s Italian Street Market Blend, freshly ground
1 tsp salt, to taste
Preparation:
Pour EVOO in pan, add diced onions and saute over medium low heat until onions are translucent, about 5-7 minutes. Add tomato paste to cooked onions and continue to cook 5 minutes. Covering your pan will keep the mixture from drying out too much.
Add both large cans of tomatoes to pan, stirring in the remaining ingredients (pesto, balsamic vinegar, spices and salt) until incorporated. Add a bit of water if the sauce is to thick for your liking and cook for 20-30 minutes covered. Add in browned meatballs, browned sausage or cooked ground meat and simmer for 40 minutes to several hours to develop best favor.
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Mi Casa Tequila Tequeria
August 14, 2013 | Posted in Dining out | By Lisa Wilk
Mi Casa Tequila Tequeria is located within the Rosen Shingle Creek Resort, just steps from the expansive main lobby. I had the pleasure of sampling their new menu at a private Yelp event last week, what a treat! The evening started with butlered beverages and table-side guacamole. The freshly made guac had all the right flavors- creamy, zesty and a nice balance of ripe avocados, tomatoes, onions, lime and cilantro. If you wanted something a bit more decadent you could try the guacamole topped with lobster and crab, I did- and it was spectacular.
Freshly made guacamole, perfect with the warm and crisp house-made tortilla chips.
Hubby tucked into the Steak Fajita Quesadilla and raved about the tender steak, caramelized onions and sauteed peppers. This is an item we would drive through many tolls to enjoy again. I enjoyed the Vera Cruz Fish Tacos and Fried Cheese Gorditas, with the addition of some of the freshly made salsa. The tasty fish tacos were made with founder, marinated cabbage, pickled onions, queso fresco and topped with a sprinkling of fresh cilantro. There are so many items offered on Mi Casa Tequila Tequeria’s menu, that one could return here again and again and not get the same meal twice. Though, the items we tried were so tasty, I could see getting locked into some favorites pretty quickly.
Hubby’s hands-down favorite of the night, the Steak Fajita Quesadilla.
Along with the butlered beverages, the bartender was pouring hand crafted margaritas and tequila drinks made to order. Oh my, each drink I sampled was well balanced and tasty in its own way. If you like something sweeter, go for the Watermelon Margarita made with pureed fresh watermelon. If you enjoy a bit of excess, be bold and go for the Big Jefe- a king sized margarita topped with a Corona beer. I enjoyed Mi Casa’s regular house margaritas and found them to have a nice blend of tart and tequila.
The El Jefe margarita, one tasty beverage!
When we thought we couldn’t eat another bite, dessert was brought out. Mexican Wedding cookies were the best tasting cookie of their kind that I have ever tasted. Dusted with powdered sugar, the crisp exterior revealed a buttery and chewy inside with a slight hint of some heat at the end. Really something special, I would l-o-v-e the recipe, but I have a feeling it’s a closely guarded secret. The Flan and Churros were also stand outs. Special thanks to Orlando Yelp and The Rosen Shingle Creek for hosting such a tasty event.
Not just any cookie, the Mi Casa Tequila Tequeria created an amazing version of the classic Mexican Wedding Cookie.
Full disclaimer: I was a guest in connection with the Yelp.com private event hosted at Mi Casa Tequila Tequeria, within the Rosen Shingle Creek Resort. No other form of compensation was received and the opinions in this post are my own. Cheers!
Opa! Journey And Savor Wine Dinner- Enjoy Greek Wines While Helping Pet Rescue By Judy
August 12, 2013 | Posted in Dining out, Wine Tasting | By Lisa Wilk
Taverna Opa Orlando and Orlando Uncorked have joined forces with Boutari Wines to showcase Mediterranean wine & cuisine, while helping out Pet Rescue by Judy, a local non profit Orlando pet rescue.
The Journey and Savor wine dinner will be held at Taverna Opa which is located in Point Orlando, on Tuesday, August 20th from 6:30PM – 8:30PM. Tickets are $40. The 5 course menu will tantalize each guest with delicious Mediterranean specialties and paired Greek wines to compliment the fare. Follow @TavernaOpaOrl and @OrlandoUncorked on Twitter for wine and food details.
Tickets may be purchased through Taverna Opa by calling 407-351-8660 or emailing eatgreek@opaorlando.com. Opa!
Nagoya Sushi Winter Springs (Near Winter Park)
August 12, 2013 | Posted in Dining out | By Lisa Wilk
Orlando is the home to many great sushi restaurants and we are lucky to have some wonderful sushi within a few miles of our home. We regularly enjoy Sushi Pop (Oviedo), Yuki Hana (Oviedo/Winter Park), Seito Sushi Baldwin Park and Nagoya Sushi ( Winter Springs). Nagoya Sushi Winter Springs is located in the Publix shopping center at the corner of Red Bug Lake Rd and Tuskawilla Rd. As you are looking at the Publix, it’s a few doors to the left, towards the corner of the shopping center.
Hubby is somewhat new to sushi and he likes lots of saucy flavors, but not a ton of different fish contained in the same roll. So, I generally navigate (dine prior with friends to scope out) then order for Hubby and I when we head out for sushi at a new place. Our very first time at Nagoya, I went in cold. Armed with a Scott Joseph Dining Deal and my trusty Yelp.com app, we sat down at a cozy booth and perused the expansive sushi and roll menus. Quick Yelp.com note: This is when Yelp “tips” and “check in” comments are so very helpful. I was able to scroll through tips that helpful reviewers had named their favorite rolls. We ordered several of those rolls (based on our personal taste preferences) and were very happy with everything we tasted. We still order some of those recommended Yelp rolls to this day as evidenced by the picture above- the Spicy tuna hand rolls, the Volcano and Fish out of Water rolls. If you are checking out a place on Yelp, be sure to look for the tips for some fun and helpful input. If you are a reviewer on Yelp.com, please remember to include those menu highlights as people really to read them and thanks, as we have benefited quite a bit over the years!
Last night we popped into Nagoya for a sushi feast as a treat to mark my husbands last Saturday of the summer, before he headed back to teaching. We love the zippy heat in the spicy tuna hand roll, the flavorful Volcano roll with crunchy tempura flakes and we discovered a new favorite in the Grilled Lobster roll. The larger roll had tender cooked lobster chunks, avocado, cucumber, caviar, cream cheese and several sauces. (Pictured at bottom of platter). We enjoyed a super chilled glass of chardonnay, but have opted for beer and sake and been very happy as the menu offers a nice selection. If you prefer cooked entrees or fancier rolls, Nagoya has many options. If you like the crazy huge boat of sashimi, it’s here. The freshness, quality of the fish and the attention to detail and preparation is fantastic at Nagoya. Service is always attentive and friendly, sign up for their email list for Happy Hour specials and events.
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Cooking Up A Storm Of Italian Favorites Part 1
August 11, 2013 | Posted in Cooking | By Lisa Wilk
I tend to be a ‘throw it in the pan’ type of cook since I’m comfortable in the kitchen. I watched Julia Child on TV as a wee child, I then started reading and collecting cookbooks early in life. I learned at my mom’s knee and cooked with my Grandma on our visits, then cooked for the family as a teen which evolved into entertaining my friends in high school…sometimes garnering some amusing results in the process. (Overheated oil in the pan + dried chilies = homemade pepper spray. Oops. Great Kung Pao Chicken, though!) While I’m not Italian, I thank my mostly Irish Grandma Barb for being the best lasagna maker, and thereby, fueling my early enthusiasm for a good sauce.
Our nephew was in the area visiting this past weekend and as is sometimes the challenge with kidlets, he doesn’t eat everything that we eat. No prob, I gravitated to the classic comfort goodness of homemade Italian food. I regularly whip up batches of sauce and meatballs for the hubby so I thought this would be a great option for our nephew. For this batch I used 90% lean ground beef, though I make this recipe with turkey and they are just as tasty.
Best addition to my meatball and sauce ingredients and seasonings? The Spice & Tea Exchange of Winter Park’s Italian Street Market Blend. Smoked peppercorns and whole caraway seeds give so much flavor when freshly ground with this grinder!
I brown off my meatballs on the stove top, then assemble the sauce in the same pan to get some extra layers of flavors from the meatballs. After getting the sauce ingredients in the pan, I get the temperature back up and add the browned meatballs. Simmer covered on med to med-low heat for 45 minutes to several hours. The longer the better, as the flavors mingle and get happy.
Like most simmered sauces, it’s even better the second day. Freezes great, so I usually make a big batch and freeze smaller batches for future use. The meatballs and sauce are great with any pasta, perfect on toasted sub sandwiches and when I’m down to just a few lonely meatballs, they end up on pizzas.
For last nights dinner for hubby, I served the meatballs and sauce topped on whole wheat angle hair with some added sauteed julienne zucchini, which I’ll get into on a future post. Our nephew ate a full helping of pasta with sauce and meatballs and requested meatballs for lunch- so I made a 15 minute meal of meatball toasted subs with sauce on the side. Happy guys, happy cook in the kitchen due to an easy reheat. Mangia! Mangia!
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Self Professed Product Junkie Chats All Things Birchbox
August 10, 2013 | Posted in Home life | By Lisa Wilk
I am a product junkie- be it beauty, kitchen, home, cleaning, pet, garden…you get the point. I’ve been a member at www.birchbox.com for 2 years and still enjoy getting my monthly box of goodies. Here’s how it works: you subscribe for $10 a month (less if you sign up for an annual plan), fill out a beauty profile with your likes, dislikes and preferences and then the magic happens when a box of 4-6 assorted regular and deluxe sized samples arrives in your mailbox.
There have been a few moments out of my 24 subscribed months that I’ve had a “meh” reaction, but 90% of the time I’m loving the products and enjoy playing with the new items that have filled the box. Nice average and good return on ten bucks. In the box there is a good mix of ultra premium, premium, health food and drug store brands. I’ve received sample perfume, face lotions, face wash, toners, exfoliaters, makeup removers, BB creams, sunscreen, mascara, blush, bronzers, highlighers, eye liners, nail polish strips, nail polish, hair accessories, shampoo, conditioner, styling products, hair oils, body lotions, body wash, hand cream, foot cream, lip sticks, lip stains, lip glosses, lip balms, lip conditioners, tasty snacks, stationary, paper products, bonus accessory gifts, a magazine subscription and countless coupons and discounts. I know I haven’t listed everything.
Throughout my subscription I’ve freshened up my makeup routine, discovered many new brands, explored tons of new products and I now have a perfume wardrobe. Fancy, huh? I’ve noticed that since my explorations on www.birchbox.com, I’m making fewer of those “that looks pretty” beauty impulse purchases and actually using what I buy- because I know that I like that new product, when I purchase it for the first time. If you leave sampling feedback on your box items, you accrue points that translate to monetary discounts on the BirchBox online web store and many items ship for free.
From time to time, special theme boxes are offered- sometimes in lieu of the regular box and sometimes for an additional purchase. I went a bit crazy and you’ll see pictured the two CEW boxes that had a bevy of awesome award winning new treats in sample and full sizes. I’m happily working my way through the products and will post back with a few of my favorites. In the meantime, I’m renewing my subscription and will continue to enjoy my monthly BirchBox.
Yep, I bought it all. No Birthchox freebies here, just my two cents. Enjoy!
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Lunch At The Ravenous Pig 8.8.2013
August 8, 2013 | Posted in Dining out | By Lisa Wilk
I enjoyed lunch today with a friend at The Ravenous Pig located in Winter Park. I always enjoy the rotating menu and find many regular favorites of mine seem to be on the more casual lunch menu.
Now that beer production is in full swing at their sister restaurant, Cask & Larder, make it a point to peruse the Ravenous Pig’s craft beer menu for gems not currently on tap at Cask &Larder. The Cask & Larder Happy Camper Pale Ale was outstanding! Nice body, with a great balance of malt and hops. This tasty Pale Ale would have been perfect with my friend’s burger, yet it didn’t overpower my wonderful Grilled Shrimp salad. Onto that salad- I loved the balance of smokey char on the shrimp and the fresh citrusy zing of the grapefruit segments and dressed greens.
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Basil, Basil, Basil!
August 7, 2013 | Posted in Cooking | By Lisa Wilk
I enjoy growing herbs in the yard for cooking, it’s pretty rewarding to pop outside for a few minutes and return with a handful of something that you’d pay decent money for at the grocery store. Here in Florida, we are lucky to be able to grow plants year round and with herbs, you don’t need much space or patience. I’ve got some plants in pots, some plants in plots. Any time you want to chat growing and using culinary herbs, I’m your gal. Harry P Leu gardens has a wonderful group of people (The Central FL Herb Society) that meet monthly and can shed light on all things herbs. That is where I evolved from a dabbler to a yard farmer.
My large potted basil had flowered and gone to seed last month. I eventually trimmed the blooms and the plant rebounded nicely, as they do. I didn’t think a thing of it until hubby and I noted sprouted basil plants throughout our new raised bed directly beside the potted basil. Again, figured we’d get a few new keeper basil plants and go from there. Well, we did, specifically four feet by 6 feet of keeper organic basil. This brings me to last week, when I couldn’t put off dealing with the monstrous harvest any longer. Pictures don’t do the mammoth pile of 4 lbs of basil any justice. And not wanting to look a gift basil in the mouth, I was determined to use it in a few ways so my kitchen benefited for a few months.
My go to recipe for Basil Pesto is based on Ina Garten’s. I’ve included it below with a few others. My fridge and freezer are now fully stocked with several batches of each item. We’ve been eating basil with every meal, luckily, it’s summer time and the tomatoes are begging for the wonderful accompaniment. Enjoy and please let me know what your go-to basil recipes are. My plants are already throwing of wonderful new basil leaves and I’ll be plucking them again soon!
1/2 cup pine nuts
3-5 cloves of garlic
zest of 1/2 lemon
Juice of 1/2 lemon
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4- 1 1/2 cups good olive oil (I use EVOO)
1 cup freshly grated Parmesan (The better the cheese, the better the pesto- there good deal on Parmesan Reggiano at the new Fresh Market this week!)
Use pesto immediately or store the pesto in the refrigerator with a thin film of olive oil on top. Freeze portions in ice cube trays and store in freezer bag or can be frozen in a jar, with a thin film of olive oil on top. If you don’t cover with oil, the pesto will go from bright green to army green very quickly.
Ingredients
1 1/2 cups EVOO
3 cups basil leaves
1 clove garlic, chopped (optional)
Directions
Put all ingredients in the bowl of a food processor fitted with a steel blade. Pulse until the basil is finely chopped. I had mine on for about 30 seconds.Freeze portions in ice cube trays and store in freezer bag. Defrost to use in base of soups, salad dressings, dipping oils and sauces.
Ingredients
1 stick of unsalted butter
1 tsp salt
bunch of basil
Directions
Ingredients
1 Cup fine sugar
1 Cup filtered water
large bunch of basil, including flowers and/or stems
Directions