When awards season starts up, the best thing to have on hand is a unique snack, guaranteed to win over your taste buds (and any party crashing friends). Instead of the usual beer-friendly cocktail weenies, reach for some crunchy, savory, yet sweet Red Carpet Corn created by Flex Mussels Executive Pastry Chef Zac Young.
Already known for his tasty pop-up doughnut shop in Grand Central Station, Young has gone above & beyond to create a phenomenal recipe (for those of you into that whole "bacon trend"...which I am) for a caramel saturated munchable that is star worthy.
Starting with brown sugar & working into the mix cashews, peanuts, bacon fat & bacon pieces, one can't help but enjoy each chewy, crunchy bite. And, if you're like me, you'll probably be stashing some extra (if there is any) in your desk drawer for some discreet office indulgence after the fact.
Tip: Make sure when you're pouring the caramel over the popcorn to watch the heck out because it is H-O-T hot hot hot! Wait for it all to cool down before consuming, it'll be worth it!
Donuts and mussels. You'd never think that a man who knows his seafood would be into pastry but bam, Chef Zac Young of Flex Mussels really understands his dough!
Starting October 26th, Chef Young brings his doughnut prowess to Grand Central Station. Flex Donuts is popping up to ease the hearts of weary (and hungry) travelers until the new year, with amazing flavors such as Pumpkin Spice with Maple Glaze, Mulled Cider & Blueberry with Chocolate Frosting. Traditional doughnuts retail for about $2.00, while more exotic frosted doughnuts can be purchased for $3.50.
Stop by the Zocalo take out section of Grand Central from 11:30am-7:00pm for freshly made, seasonal munchies. If you can't make it to the pop-up shop, stop by Flex Mussels on West 13th Street and receive 50% off Chef Young's signature donut sampler with the purchase of any entree.
Take advantage of this great taste of New York City and head to Flex Donuts before those seasonal bites are history!
Very few liquors impress me. I was amused by chipotle flavored vodka, rum soaked with cranberries and tequila that tasted faintly of dried, smoked wood but I was truly tickled pink by Bakon Vodka. Not your dad's sipping drink, this gem of a liquor smells, tastes, but does not look like the pork product itself. While a Bloody Mary would compliment this clear booze to a B, I vastly prefer the almost sweet, but death-defyingly delicious, Elvis Presley. No matter what the occasion, the King of Rock & Roll does not disappoint with a smoky flavor, hint of sweet and the desire to keep consuming until the cows come home.
The Elvis Presley
1 oz Bakon Vodka
1/2 oz Hazelnut Liqueur
1/2 oz Banana Liqueur
Splash of Cream
Shake with ice and serve like a martini or strained into a shot glass.
Just like the man himself, smothered in bacon and bananas, this succulent sipper will have you wishing for a pair of blue suede shoes to rock out in (all while enjoying your cocktail!)
Trick: Substitute the Hazelnut Liqueur for a little dark chocolate syrup for a super sweet kick!
It's not every day that you get to take happy hour on the road, and what better way to do it than with some killer frozen treats courtesy of Grey Goose? These sweet, sour and tart temptations will delight your taste buds with just one lick. At Behind the Burner, we tend to like our cocktails on a stick, not stirred. Here's our favorite:
Grey Goose L'Orange Frozen Summer
4.5 oz Grey Goose L'Orange
1.5 ox Licor 43
24 oz orange juice (fresh squeezed would be delicious!)
Combine chilled ingredients in order listed. Stir vigorously with whisk for 8 seconds. Pour liquid into molds and place in freezer for 18-24 hours. Re-whisk before pouring.
Tip: Substitute your orange juice with orange seltzer or fanta for a fizzy, frozen happy hour.
These were originally created in a mold by Grey Goose, but if you do not have those molds you can use doubleshot glasses, ice cube trays, and more to create these cooled down cocktails. Nothing says the end of summer like a refreshing lick of your favorite Grey Goose concoction.
If you’re not a chocolate lover, I would suggest you stop reading this right now. Actually, keep reading because this might just change your mind. To me, chocolate is the one food group (yeah, I said it—food group) that, the second it touches the tongue, turns me into an addict. Once separated, the swirly, sugary, melty, crunchy, sweet, salty world of cocoa has me licking tables, napkins and even a hand or two for just one more crumb. But the problem is, sugar and I are just not friends. We fight all the time; I leave and say I’ll never be back; I come back, and in return, I get fat. It’s quite the relationship; let me tell you.
The concept of “life changing food” is something I’ve encountered only a few times in my life. And the day I come in contact with a life changing food is, as I’m sure you can imagine, a great day. Well, today is a great day, as I’ve recently discovered; a term that has probably never crossed the lips of any nutritionist, doctor or trainer—healthy chocolate. Gnosis Chocolate prides itself on being the World’s most nutritious chocolate. You heard me, nutritious. Gnosis uses entirely organic, raw cacao, raw superfoods, low-glycemic sweeteners, fruits and herbs from every corner of the world. And let me tell you, it’s fantastic. Each ingredient is specially picked, paired and put into Gnosis’ Cacao bars, OrigiNib bars and truffles, ensuring that every bite is full of health-benefiting herbs and flavor-packed superfoods. With out-of-this-world ingredients like blue-green algae, Siberian ginseng and Burdock root—to name a few, each bar has a specific function, ranging from enhancing cognitive function to aiding digestion to protecting your body from free-radicals and literally everything in between.
I was incredibly lucky to be able to try a variety of flavors; flavors that made my taste buds hop from one cloud of smile-inducing chocolate to the next. My first venture into one of Gnosis’ creations was the Coconut Almond cacao bar. I broke the silence of a quiet room with, “Oh my gosh,” prompting jealous heads to look up and stare at me as I closed my eyes, smiled and I think even danced a little. The sweet, distinct taste of the coconut was reminiscent of my trips to the Caribbean—minus me shaking from a sugar overload—and the almond added a crunch and homey feel that blended insanely well with the smooth chocolate. Each bar is rich and creamy, but somehow light and airy all at once. The quality of the chocolate could be tasted in the first bite, immediately putting anything made with sugar and in a factory on my “never again” list. I made my way through Aphrodisia, Fleur de Sel, SuperChoc and Pomegranate Açai, literally giggling to myself about how good the chocolate was, attracting resentful chocolate lovers to eye me down. But I wasn’t done. The Bali, Grenada and Madagascar OrigiNibs were each special and spectacular, bursting with so many detectable flavors I wasn’t exactly sure what to do except continue giggling with chocolate smeared all over my face like a four-year-old. And good news, the chocolate is finally off my face, I’ve stopped receiving dirty looks, I feel smarter and more energized, and I’ve officially become a chocolate snob. I told you it was a great day.
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