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.
On my long list of pet peeves, sitting comfortably between ’chewing with your mouth open“ and ’complaining about the weather“ is ’declaring yourself a chocolate lover and only liking Hershey‘s.“ (Note: there is a difference between someone who loves chocolate and a chocolate lover) Personally, I feel that if you‘re someone who simply loves chocolate, you‘re craving can be satisfied by a regular candy bar from the rack underneath the checkout counter at CVS. If you‘re a chocolate lover, however, the thought of sugary, gritty, poor quality chocolate makes you cringe. Seriously, how many times have you found yourself nauseous, shaking and crashing from your sugar-high after eating an entire bar? That‘s why when I eat chocolate, I make sure it‘s organic, there are no refined sugars — you know the drill.
NibMor, an organic, vegan, refined sugar-free and gluten free chocolate bar, has recently been added to my list of indulgences (I have a ton of lists). From the first bite of the Original bar, I was hooked. It‘s thicker than a classic chocolate bar — no skimping here — and smoother than the majority of bars deemed ’the best.“ The dark chocolate is rich with a bit of bitterness to it, but is sweet enough to have you coming back for the second, third and fourth bite (the fifth is just finishing the entire bar — I have no shame). And my favorite ingredient added to this wonderful mix of bliss, sea salt. The subtle hint of salt lingers on after all of the chocolate has, sadly, disappeared.
I had the pleasure of trying not one, but two types of NibMor chocolate bars. The Crispy bar, crisped with toasted brown rice, was flat out fantastic. Again, I was sucked in by the decadence of the chocolate, while the crackles of each bite had me finishing off an entire second bar. But hey, no sugar-high shakes here. It‘s hard to believe it‘s actually healthy; but if you don‘t believe me, feel free to check out their Health Beni‘s and Nib-tionaryfor everything you need to know about Agave, Cacao and weight loss benefits. Yeah, you heard me, weight loss.
I often find myself short for time. Always running at least 20 minutes late, I tend to forget things like my water bottle, my cell phone and, of course, my coffee — if I even have the time to make it. Coffee is just one of those things that I can make at home but it’s never as good as when I buy it — especially when it’s iced. Making iced coffee is such a long process that usually results in an underwhelming product. So here’s my question: How do I save time by skipping the coffee shop, but make sure I get to work with quality iced coffee? Problem solved; pre-brewed, bottled iced coffee. Second question (I’m high maintenance): Most bottled iced coffee has a calorie and fat count that goes through the roof. Second problem solved: Wolfgang Puck Iced Coffee.
For all of you too busy to fuss with coffee makers and stop at a local café, Wolfgang Puck has just released a new line of iced coffee that will save you time and energy, and keep you energized throughout the day! With each of the four flavors containing only 120 calories, this low-cal, low-fat beverage will keep you cool in the summer and quench your thirst for a decent cup of iced coffee. My personal favorite, Vanilla Fusion, was as refreshing as it was delicious, and had me tipping back the glass for more. The smooth coffee flavor was complemented by a subtle trace of milk and a slight hint of vanilla. The other flavors, Café au Lait, Double Blend Mocha and Crème Caramel, were all unique, delicious, sweet and smooth; everything you look for in an iced coffee.
As children, we’re told to dream. We’re told to imagine all the possibilities and reach for the stars. The typical question, “What do you want to be when you grow up?” is normally answered with, “Police officer,” “Firefighter,” or “A princess.” It isn’t every day that a child answers, “I want to be a chef.”
In Stir it Up, Ramin Ganeshram tells the story of a little girl with a dream. This sweet book is filled with stories about Anjali Krishnan, a Queens-born, Trinidadian-Indian girl who has love in her heart and food on her mind. The story follows Anjali through her journey to following her dreams with incredible once-in-a-lifetime culinary opportunities. Ganeshram takes readers through high points and low points with Anjali, leaving us constantly rooting for her and hopeful that she'll succeed.
Throughout the book, simple, yet mouthwatering, recipes are inserted alongside stories that describe the flavors, texture and meaning of each dish. My personal favorite, Coconut Dark Chocolate Chip Cookies, had me closing my eyes and dreaming about how good the cookies must taste. The recipes have an Indian and Trinidadian flare with ingredients that may not be sitting in your spice cabinet, but the directions are broken down and won’t alienate any aspiring chefs (or even those just learning how to use a knife). With dishes like Sweet Rice and Spicy Fried Channa, I’d say my future dinner lineup is going to be ethnic, filling and delicious.
Subscribe to our Feed >
Join Our Facebook Group >
Follow us on twitter >
View our Flickr Photostream >
