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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/true-concessions-our-movie-snacking-behaviors-ex/

True Concessions: Our Movie-Snacking Behaviors, Ex...

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[Illustrations: Vivian Kong]

Serious Eats staffers work very closely together, if not always in the same room—but, as in all healthy long-term relationships, we somehow still manage to surprise each other, in good ways, bad ways, and purely head-scratching ways. A very long and aggrieved Slack thread unspooled once we discovered some potentially embarrassing gaps in each other’s eating histories: Until recently, Stella had never eaten a classic NYC bacon, egg, and cheese, and Niki was unclear on the proper use of a Panera-style bread bowl. The revelation that, despite repeated admonishments on this very site, only a few of us actually owned a mortar and pestle prompted similar outrage (from Kenji, at least).

One of the latest rabbit holes of confession and mock shaming we threw ourselves down revolved around our respective movie snacks of choice—not just the specific items we like to munch on in the theater, but where we get those snacks from, and whether we even snack at all. If that doesn’t sound like something to get all worked up about—well, it isn’t, but that’s never stopped us before. It turns out that we, and perhaps all moviegoers, divide pretty neatly into four distinct camps, with very little crossover: those who buy the typical popcorn, boxed candy, and big sodas at the theater’s concession stand; those who don’t eat at the movies, period (really!); those who sneak in their own modest, easily hidden snacks; and those who make a point of smuggling in the biggest or messiest or otherwise most outlandish spreads they can muster. (Of course, “outlandish” is a relative term—one of us seemed surprised to learn that a bottle of Champagne qualified.) Since it’s Oscar season, a time when lots of us try to cram in as many theater outings as possible, we figured we’d take the opportunity to share the shocking results of our internal survey.

The Sushi Smuggler

Growing up, I thought the phrase “dinner and a movie” was actually “dinner at the movies.” Sure, we’d occasionally sneak in traditional snacks, like cheesy popcorn and cans of soda, but if the movie happened to coincide with a mealtime, we packed accordingly. My family’s go-to movie theater dinner was sushi—something I didn’t contemplate much at the time, but I now see it as a stroke of unparalleled genius on my parents’ part. A prepackaged roll combo is, without doubt, the Platonic ideal of a stealthy movie theater meal.

Before you roll (no pun intended) your eyes, consider the following: It’s compact, and thus easy to hide at the bottom of a purse; it’s sufficiently odorless to avoid attracting attention or offending your neighbors’ sensibilities; it is, if properly selected, devoid of any crunch, making it a virtually silent, interruption-free dining experience; the pieces are bite-size and therefore can be eaten with your hands, minimizing the potential mess of eating, say, noodles, in the dark; and it’s a cinch to clean up and dispose of without attracting notice as you exit the theater. (I should add that I’ve also been known to bring along a cleverly concealed bottle of wine to wash things down.) My husband finds the whole sushi/sneaking-in-food thing gross and embarrassing, so these days we tend to go to theaters that actually serve all sorts of fancy food and alcoholic beverages above board. But, as the saying goes, when the cat’s away, the mouse goes to the movies and stuffs her face with sushi. —Niki Achitoff-Gray, executive managing editor

The Cherry Picker

The rest of the Serious Eats team judged me pretty harshly on my pick, but I stand by it: fresh sweet cherries. Sure, they’re messier than other snacks, you have to have somewhere (that isn’t the theater floor) to spit out the pits, and they’re not what one would consider an indulgent snack, but I’m hooked. A, they’re delicious. B, the act of eating them takes some time, so they last longer than the popcorn you mindlessly shovel into your mouth. C, they’re good for you! —Vicky Wasik, visual director

The Traditionalists

I’m not an avid movie theater–goer, but every so often, I will indulge in a little weekday-afternoon alone time in a near-empty, darkened room illuminated by brightly colored, flashing images, accompanied only by a bucket of ultra-fake-buttered and salted popcorn on one side and, on the other, a Coke in a giant plastic vessel that could fit a bathing infant. The expense I gladly eat, literally and financially, for the illicit thrill invoked by residual school-age guilt for “playing hooky” and doing something so luxurious and truant. Everyone’s gotta get their kicks somehow, right? —Marissa Chen, office manager

I have to start by saying that I’m a pretty fast movie-snack eater—so much so that when I was little, my dad would ration my popcorn by putting a handful in my lap at a time. Otherwise, it would be gone a few minutes after the previews. That said, as an adult, I am 100% dedicated to Milk Duds, and, while I hate paying for them, I do anyway. I know my colleagues may look upon my choices with disdain, but alas: I buy my Milk Duds at the concession stand, like a total sucker. Then I eat them all before the movie even starts. —Ariel Kanter, marketing director

I believe the majority of the fun of going to the movies is to hit up the concession stand. I’m that person who arrives 30 minutes early to stock up on overpriced cardboard boxes of Mike and Ike and Sour Patch Kids—because I’m convinced they taste better out of a box. I’ve broken up with boyfriends solely because they took the thrifty route and chose to buy snacks at the bodega across the street instead. However, I’m a strict non-eater once the movie actually starts—the snacks are all about the pregame, to nosh on while watching the previews and side eye–ing anyone who tries to snag the seats in front of me. —Sohla El-Waylly, assistant culinary editor

I love movies, but more than that, I love the experience of going to the theater. It’s not just that it offers me an excuse to opt out of social media and email for a few hours, nor is it really about the superior picture and sound (even a basic theater is better than my garage-turned-den). It’s not just the excitement of seeing a brand-new release, and it’s definitely not about sitting with fellow theater-goers (thanks, guy sitting next to me during Black Panther who felt compelled to read every single piece of on-screen text out loud). It’s about one thing, or rather, one greasy bag of many things: movie theater popcorn. I’m attracted to the smell of diacetyl and coconut fat—the secret combination of artificial flavorings that produces that distinct movie theater aroma—like my daughter, Alicia, is attracted to the dogs’ water bowl. I can make all the promises to myself I want about saving room for dinner, but those promises go out the window as soon as I step through those doors. My feet start heading for the concession stand, and the rest of my body has no choice but to follow.

This is not a secret. Movie theater popcorn is my go-to comfort food. That I get to watch a film every time I eat it is just the icing on the cake (or the diacetyl on the kernels, perhaps). —J. Kenji López-Alt, chief culinary consultant

The Cheapskates

Listen. Just last night, I didn’t prepare before going to the movies. I am now out $13.95 for a medium popcorn and a bottle of water. This is the polar opposite of my M.O., which is to shamelessly sneak my own bag of popcorn and seltzer into the theater. My usual strategy is to pick a theater near a Trader Joe’s, so I can stop in and get a bag of cheddar cheese popcorn, or their insanely delicious Cornbread Crisps, and a Cranberry Clementine seltzer. And those crisps make a bomb vehicle for transporting your homemade chili to your mouth. Trust me. No local TJ’s? A bag of Buncha Crunch and a Sprite from the drugstore will do. —Kristina Bornholtz, social media editor

Like all right-thinking Americans, I was raised to believe that sneaking food into the movies is as natural and healthy as a long walk in the sunshine, and that buying concessions at the theater is for chumps. It helps that I’m not wild about popcorn and instead gravitate toward Junior Mints, Combos, and Raisinets, all of which are conveniently available at the Dollar Tree that’s a stone’s throw from our default movie theater in Atlanta (and you know that location isn’t an accident). And, while I’ve never ventured to smuggle anything more elaborate than a deli sandwich into an indoor cinema, no rules of restraint apply when we visit the Starlight Six Drive-In, a blessed local relic from another time, where summertime patrons regularly tote in full coolers of beer and Weber grills for a tailgate/movie night hybrid. —Miranda Kaplan, editor

You will rarely find me in a concession line: I’m too cheap for those overpriced goods, and too paranoid about candy-induced sugar highs. Not the biggest fan of popcorn, either; my junk food needs an edge. My ideal movie date involves a quick bodega trip beforehand, where I procure seltzer and—wait for it—pretzel M&M’s. That is my junk-food staple. I tell myself they aren’t as bad as regular M&M’s, and they hit my requirement for a savory/sweet combo. The seltzer is key, too—like clockwork, a pending movie stirs a deep thirst in me for carbonated water. Sitting through a movie whilst thirsty and hungry is my personal version of a horror film. —Natalie Holt, video producer

I’ve discovered that using your kid as a candy mule is the white lie of retail economy. I wasn’t always like this. I used to be an honest, upstanding citizen, like you. For most of my adult life, I either purchased popcorn or, more often, didn’t eat at all. But, once we got married, my wife started sneaking candy into the theaters to quell her sweet tooth and—well, I’m not turning down Twizzlers. Who would?

When we first started bringing our daughter to the movies, we’d casually present the goods after the previews. Now that she’s older, she’s part of the scam/effort. We have a perfect record of sneaking in candy because, really, is the high school kid ripping stubs while he checks out Instagram going to stop a seven-year-old and poke her coat? I load up on a package of some chocolate-covered nut, my wife keeps it classic with M&M’s, and my daughter’s the wild card—sometimes it’s gummy bears, or it could be Reese’s Pieces. —Sal Vaglica, equipment editor

If it were just me, I wouldn’t be eating anything. I’m too cheap to even glance at the outrageously priced concession stand items, and too lazy and bagless to smuggle snacks in. My significant other is often not bagless, however, so when we go together, we sneak all kinds of things in. My favorite is the massive, Costco-sized bag of M&M’s: easy, clean, delicious. The most memorable snack we’ve ever brought was a full bag of Hurricane popcorn, which technically we smuggled all the way from Hawaii. The Li Hing–flavored version is vibrantly red, and we did not bring napkins, which made for a messy-fingered second half of the movie. Totally worth it, but word of advice: No matter what you bring, prep for the mess. —Tim Aikens, front-end developer

The Takeout Taker-Inner

When we were—well, I won’t say kids, since I was old enough to drive, but…younger than we are today, my brother and I were notorious for sneaking Chinese takeout into the movie theater. I’m talking pot stickers, egg rolls, spicy noodles, kung pao tofu, scallion pancakes, the works. We’d just stuff all the containers inside this gargantuan yellow puffer coat he had (ah, the ’90s), using it like an insulated pizza-delivery bag. As it turns out, those iconic Chinese takeout containers are just the right size to nestle down into a movie theater cup holder, so we’d set up a little buffet using four consecutive arm rests. Chopsticks made it easy to eat in the dark, and we’d pass the containers between us during brightly lit scenes.

In warmer weather, lacking the proper outerwear for smuggling, we’d stick to popcorn (extra “butter,” please) and Milk Duds. —Stella Parks, pastry wizard

The Killjoys

If I could ban all eating in movie theaters, I would. I don’t want to hear some sloppy-ass mofo smacking on popcorn in my ear when I’m trying to watch a movie. I’d give up all snacks for silence. All you movie-theater eaters can BURN IN HELL. (I have issues.) —Daniel Gritzer, managing culinary director

I’m cheap. I also don’t like candy. I’m not a big fan of popcorn, either. I smuggle in a water bottle, but then I drink from it only if I’m terribly, terribly parched, because the one thing I hate more than watching a movie in a packed theater is having to get up to go to the bathroom in a packed movie theater. Sometimes I’ll bring with me a small, smooth stone, which I will suck on from time to time, and sometimes swallow, if the movie is going long and I’m really bored. I’ve had that stone for 10 years now. —Sho Spaeth, features editor

I’m almost always on the do-not-eat team—I’d rather spend my $20 on better food before or after the movie (I see you, Battery Park Shake Shack!). But occasionally, I succumb and buy popcorn and a Coca-Cola Classic. Ideally, this happens at a theater with self-service “butter,” and, even more ideally, I’ll get a cardboard tray to help me shift the popcorn around, so I can properly spread said butter to the deepest reaches of the bag. —Paul Cline, developer

I only snack on chips and anything crunchy, but the sound of me munching distracts me from the movie. So, no snacks. —Vivian Kong, product designer

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/slow-cooker-honey-bourbon-chicken-noodle-bowls/

Slow Cooker Honey Bourbon Chicken Noodle Bowls

Slow Cooker Honey Bourbon Chicken Noodle Bowls–tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant.

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Slow Cooker Honey Bourbon Chicken Noodle Bowls

Ok so I just have to say that this chicken was spot on. We only wished that we would have made more! I’ve seen recipes around for honey bourbon chicken and I always assumed that they would have bourbon in them. Nope! The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after. This is good because I don’t use alcohol in my recipes.

I love the bourbon chicken that you can order at the food court in the mall, although it has been many years since I’ve eaten at the food court in the mall! Do malls even exist anymore???

I chose to serve my chicken over ramen-style noodles and stir fry vegetables. You can serve this chicken over rice instead, if you prefer. I loved the pop of color that the vegetables gave the dish and the texture of the crunchy snap peas with the soft noodles and tender bites of chicken. You can grab a bag of frozen stir fry vegetables to make it easy on yourself or you can grab whatever veggies you have in your fridge and use them. I grabbed spinach, a red pepper, snap peas and carrots. It didn’t take me long to cut the vegetables and I just stir fried them on the stove in a few minutes. I suppose you could stir the vegetables into the slow cooker after the chicken has finished cooking but I didn’t try that method so I can’t say for sure how that would turn out.

All in all this was a delicious balanced meal that we all loved at my house. I think you’ll really like these slow cooker honey bourbon chicken noodle bowls! Try it for dinner this week!

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More slow cooker recipes you’ll love

Slow Cooker Sweet and Sour Country Ribs

Slow Cooker Butter Chicken

Slow Cooker Thai Coconut Soup

Slow Cooker Teriyaki Chicken from The Daring Gourmet

Slow Cooker Thai Turkey Noodle Bowls from Foxes Love Lemons

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What Slow Cooker Did You Use?

To make Slow Cooker Honey Bourbon Chicken Noodle Bowls I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.

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Slow Cooker Honey Bourbon Chicken Noodle Bowls

Description

Tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant. The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after.

Ingredients

For the chicken:

1 Tbsp vegetable oil

1 yellow onion, diced

3 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into bite size pieces (I cut mine up when they were partially frozen, it’s easier that way)

1/4 cup honey

1/2 cup low sodium soy sauce

1/4 cup ketchup

2 garlic cloves

1/2 tsp crushed red pepper

Cornstarch, optional

For the vegetables:

1 bag of frozen stir fry vegetables OR a variety of vegetables such as carrots, red peppers, snap peas, spinach, cut and prepared for a stir fry

2 tsp vegetable oil

For the noodles

2 packages of ramen noodles (bouillon flavoring discarded)

Instructions

Heat a pan on the stove. Add in the oil. Saute the onion for about 4-5 minutes. Add the onion to the slow cooker.

Add in the chicken, honey, soy sauce, ketchup, garlic cloves and crushed red pepper. Stir, until the sauce is combined and the chicken is coated with the sauce.

Cover the slow cooker. Cook on low for 4-6 hours.

Remove the lid. Stir.

If you want to thicken the sauce you can with a cornstarch slurry. Turn the slow cooker to high. In a small bowl combine 2 Tbsp of cornstarch with 3 Tbsp of water and stir until smooth. Stir the mixture into the pot. The sauce will thicken in about 10 minutes.

Stir fry your vegetables on the stove in vegetable oil. I like to heat my oil up first and then add in the carrots. Stir fry for 2 minutes. Then add in remaining vegetables, besides spinach. Stir fry for another 2 minutes. Finally add in spinach and stir fry just until wilted. Set the vegetables aside.

Boil the ramen noodles according to package directions (except don’t add in the bouillon flavoring package). Drain the noodles.

Construct your noodle bowls. Noodles, vegetables, chicken and sauce. If you want you can sprinkle a few sesame seeds on top. Enjoy!

Notes

I used my 6 quart oval Kitchenaid slow cooker.*

To get the authentic taste of chicken that you’d order at a restaurant you’ll want to use the chicken thighs. But I know many of you don’t cook with chicken thighs or can’t readily find them at the store (I like to buy mine in a big bag at Costco). If you want you can use chicken breasts. Follow the directions above but only cook for 3-5 hours instead of 4-6 hours.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/en-mis-manos/

en mis manos

Posted by Elisa G. P. on 2007-10-10 20:57:17

Tagged: , elipo , elisa , garcía , paleo , boh

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/edward-griffiths-to-step-down-from-fu/

Edward Griffiths to step down from fu...

Edward Griffiths is to step down as an executive director of foodservice group WSH and chairman of two of the company’s brands, Searcys and Portico.

Having joined WSH three years ago, he will remain with the company as a non-executive director, while developing other non-executive directorships and consultancy work in the wider hospitality industry.

Griffiths said he has been very committed to focusing on service at WSH and this is the work he wished to now expand on within other areas of the sector. “As more and more companies recognise the value of quality service to their businesses, there are more opportunities in which I will be able to help them,” he said.

Prior to joining WSH, Griffiths spent 14 years as deputy master of the Royal Household after an earlier career as managing director of Roux Restaurants.

Griffiths, who is a board member of the Royal Academy of Culinary Arts, a fellow of the Institute of Hospitality and a patron of the University of West London, will continue with his work as a trustee and chairman of the judges of the Gold Service Scholarship, which he helped to launch in 2013.

As well as Searcys and Portico, WSH is also the parent company for BaxterStorey, Benugo, Holyroyd Howe, Searcys, Hix and two independent restaurants: the Woodspeen, near Newbury, Berkshire, and Mere in London.

Rosewood London’s Michael Staub wins 2018 Gold Service Scholarship >>

Golden girl: we meet Gold Service Scholarship 2017 winner Stephanie Beresforde >>

Edward Griffiths departs Royal Household for seat on WSH board >>

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/the-best-skinny-ranch-slender-kitchen/

The Best Skinny Ranch - Slender Kitchen

The Best Skinny Ranch will make all your ranch dressing dreams come true without the guilt. This healthier, homemade ranch has just 36 calories (1 Weight Watchers SmartPoints) with ingredients that are natural and good for you.

I have a little bit of a love hate relationship with ranch. Sometimes I love it and can’t get enough and sometimes, depending on the brand, I hate it and find it too sweet and fake tasting. And light and diet ranch – I pretty much never like them. That was until I came across a basic ranch recipe, made a few minor tweeks, and found a skinny ranch I LOVE. Full of fresh herbs and lemon, it tastes great and is perfect for just about anything. The dressing is not as thick as typical ranch, which I actually like. If you want it a little thicker, substitute 1/4 cup light mayo for 1/4 cup of the buttermilk and you will get a thicker dressing.

You can serve this in all the traditional ways. Toss it with your favorite salad, dip in some fresh cut crudite, or make some buffalo chicken and douse it with this skinny ranch. It tastes good on everything. Personally, I love having a container ready in the fridge. I find I always eat more veggies when its around.

This healthier ranch is on the thinner side and perfect for drizzling. However if you want a thicker ranch, you can substitute light mayo, light sour cream, or more Greek yogurt for some of the buttermilk.

Depending on your dietary needs, you can make a richer version by using full fat yogurt and sour cream.

If the garlic flavor is too strong with the raw garlic, use either roasted garlic or garlic powder instead. You can also add in some onion powder for extra flavor.

For a spicy version, add in some chipotle peppers in adobo or Sriracha. You can also make a buffalo version by adding in some buffalo sauce.

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/whole-30-hacks/

WHOLE 30 HACKS

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Want to know some hacks for the WHOLE 30 DIET!? Well I’m here to show you simple ways to stay on the best diet I’ve ever done! Hope you love this! Please thumbs up and subscribe if you do!

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/amari-101-your-guide-to-italys-essential-bitters/

Amari 101: Your Guide to Italy’s Essential Bitters...

An array of amari at New York’s Amor y Amargo [Photographs: Vicky Wasik]

The most exciting thing about amari can often also be the most frustrating—the style’s incredible range and diversity makes it nearly impossible to define. Though the word amaro translates literally to “bitter,” the term is applied loosely to the entire family of bittersweet Italian liqueurs, and, more recently, any bittersweet, herbal liqueur. Once left to gather dust on the bottom shelf, these days the incredibly complex liqueurs are getting their long-overdue time in the spotlight.

At the most basic level, an amaro is made by resting some combination of macerated flowers, herbs, roots, and other natural bittering agents in a neutral spirit to yield a high-proof infusion, which is then sweetened to taste. (There’s an entire book that will teach you how to make your own.) But what best defines the amaro family as a whole isn’t any particular set of ingredients, which can range from wormwood and gentian bark to cardamom and mint. Rather, it’s the centuries’ worth of traditional drinking culture steeped in every bottle.

“There’s a romantic quality to amaro,” says Sother Teague, an erstwhile chef heading up the beverage program at the bitters-centric New York cocktail bar Amor y Amargo. “They not only stimulate your appetite, they stimulate conversation and mental activity. It’s about what’s happening outside of the glass as much as in the glass.”

For the purposes of this beginner’s guide, we’ll stick with time-honored varieties from Italy, though similar products—both new and old—are made in France, Germany, and even the US. It was the Italians who invented the art of the amaro, and have been imbibing the stuff since the 1800s, originally for medicinal reasons, and, in modern times, as pre-meal aperitifs and post-meal digestifs.

As Teague explains, the aperitif hour, which typically takes place a little earlier than the American happy hour, is a drinking experience that involves a completely different mentality from the “get-drunk, bang-for-your-buck version” of the States. Even when served straight, as is commonplace in Italy, amari are poured conservatively and sipped leisurely. And effervescent, amaro-based cocktails—often served with olives, toasts, or other tapas-like nibbles—are typically low in ABV, featuring combinations of amari and club soda or sparkling wine. Teague suggests that aperitifs help trigger your appetite while digestifs speed up the digestive process.

So how do you choose, and use, an amaro? As with the production of amari, there are no rules about where to start. Some of you reading might already be familiar with the likes of popular bottlings like Aperol, of spritz fame; Campari, one pillar of the Negroni; and even Montenegro, a mellow sipper that Teague considers to be his gateway amaro, along with Nonino. Others, like Sfumato, may be tough to find and even tougher to acquire a taste for, with in-your-face bitterness and overwhelming aromatics. But regardless of which bottle you start with, Teague recommends drinking it by itself. “Every amaro is an entire cocktail on its own,” says the barman. “Take Montenegro: It’s made from 40 herbs and spices. That’s a 40-ingredient cocktail. You should get to know these flavors on their own, with just an ice cube or soda, before you start trying to mix with them.”

Ready to get started? From bright-red and citrusy to dark and herbal, here are 12 excellent bottles of amaro to grab off the bottom shelf today (and dozens of recipes to make them most of them once you’re well acquainted).

Averna

Averna’s slogan is “the full taste of life,” and to that end, the delightfully herbaceous Sicilian tonic offers a deep, rich flavor, caramelly sweetness, and a full-bodied texture. First crafted by the Benedictine monks of Abbazia di Santo Spirito, the recipe was given to a 19th-century merchant named Salvatore Averna, who then left it to his son, Francesco. It’s since been passed down from generation to generation, and has, according to the company, remained relatively unchanged. Many of the ingredients remain undisclosed, but the list includes pomegranate and the oils of bitter orange and lemon, yielding notes of orange and licorice tempered by myrtle, juniper berries, rosemary, and sage. Enjoy it as a digestif or in the Black Manhattan, which swaps sweet vermouth for Averna.

Find Averol online here, or get our favorite Averna cocktail recipes right this way»

Aperol

The Aperol Spritz must be one of the most evocative cocktails of all time. The pure essence of summer in a glass, it has a backbone of bright, red-orange Aperol—a mildly bitter concoction of orange, gentian, rhubarb, and cinchona, among other ingredients. First produced in 1919, Aperol gained immense popularity after World War II and can now be found at any cocktail bar worth its salt. With a low 11% alcohol content, mellow flavor, and pleasant woody notes, it’s perfect for session-able cocktailing or sipping with soda.

Find Aperol online here, or get our favorite Aperol cocktail recipes right this way»

Braulio

When you take a sip of Braulio, close your eyes and imagine the cool air and crisp, piney scent of the Italian Alps. This storied amaro is produced in Bormio, Valtellina, near the Swiss border, and screams “alpine” with minty, juniper-forward notes. Made by aging 20 aromatic herbs and botanicals in sessile oak barrels, it nods to the history of amari as medicinal potions—the recipe was created in 1875 by chemist Francesco Peloni as a digestive aid.

Find Braulio online here, or get our favorite Braulio cocktail recipe right this way»

Campari

Vibrant-red Campari is perhaps the most famous of the bunch, and an essential for any well-stocked bar. The infusion of bitter herbs, aromatics, and citrus fruits (such as chinotto oranges) may look similar to Aperol, but it packs a higher alcohol content and notes of orange rind and and sweet red fruit. Its harmonoious balance of cinnamon-y spice, herbal bitterness, and fruity sweetness make it a versatile player in traditional recipes like the Negroni and the Americano, as well as modern classics like Giuseppe Gonzalez’s beloved Jungle Bird. Campari hails from northwest Italy, where it was first created in 1860, and in fact, Campari Group now owns half the other bottles on this list.

Find Campari online here or get our favorite Campari cocktail recipes right this way»

Cynar

Artichoke might not be the first thing that comes to mind when you’re hankering for a cocktail, but that’s only if you’ve never had Cynar (pronounced “chee-NAHR”). To be fair, the vegetable joins 12 other herbs and plants in creating the beloved dark-brown digestivo, which doesn’t actually taste like artichoke. Known for hitting extremes of both sweet and bitter, it’s perfect on ice with a splash of soda and citrus juice, or subbed for Campari in a Negroni variation. Angelo Dalle Molle, a Venetian businessman, created the original, 33-proof recipe in the 1950s; a 70-proof version was released in 2015.

Find Cynar online here or get our favorite Cynar cocktail recipes right this way»

Amaro CioCiaro

Once you’ve gotten accustomed to the sweeter, lighter amari, CioCiaro is a nice middle-of-the-road next step before taking on some of the more aggressively bitter varieties. With a gentian base, this dark-hued amaro bursts with floral notes and baking spices alongside hints of cola and lemon. Production of this bottle, the brainchild of Vincenzo Paolucci, has stayed in the Paolucci family since 1873. Try it in the Blue Collar cocktail, created at the legendary, now-shuttered Milk & Honey: rye, sweet vermouth, CioCiaro, maraschino liqueur, and Angostura and Regan’s bitters.

Find CioCiaro online here »

Fernet-Branca

A class of its own within the larger amaro family, Fernet is known as the “bartender’s handshake”—what bartenders order when visiting a comrade who’s working behind the stick. Milan’s Fernet-Branca, founded in 1845 and by far the most well-known producer of the style, is distinguished by its heady zing of black licorice and green herbaceousness from a secret blend of ingredients known to include myrrh, saffron, chamomile, and gentian. Mixing with Fernet can be tricky, as it requires complementary ingredients that aren’t easily overpowered. It’s popularly sipped on ice, with soda, or even Cola.

Find Fernet-Branca online here or get our favorite Fernet cocktail recipes right this way»

Amaro Lucano

Hailing from the southern Italian town of Pisticci, this dessert amaro is a pleasant sipper before or after a meal. It was created by pastry chef Pasquale Vena in 1894, and the fourth generation of the Vena family still oversees production today. Lucano is made with wormwood, clary sage, and holy thistle, but like most amari, the full recipe is cloaked in secret. The profile blends citrusy and floral notes to achieve an excellent balance in both flavor and mouthfeel. Drink the stuff on ice or splash it with sparkling wine or soda, and you’re set.

Find Amaro Lucano online here or get our favorite Lucano cocktail recipe right this way»

Amaro Montenegro

Ah, the gateway amaro: pleasantly sweet, not too bitter, with perfect velvety richness. Teague says he’s never poured a shot of Montenegro that wasn’t well received. A whopping 40 botanicals—sweet and bitter oranges, coriander seeds, marjoram, cloves, and artemisia, among others—come together to produce a wonderfully complex yet approachable sipper that’s at once bitter, herbaceous, fruity, sweet, and fresh. Dubbed the “liqueur of virtues,” it’s the most popular amaro in Italy for good reason.

Find Amaro Montenegro online here or get our favorite Montenegro cocktail recipe right this way»

Amaro Nonino Quintessentia

Another alpine amaro, Nonino employs a base distillate of grappa that’s steeped with mountain botanicals—ranging from standard gentian and saffron to licorice, rhubarb, and tamarind—then aged in oak barrels for five years. A bit sweeter and mild on bitterness, the light-red liqueur makes for a nice stand-alone pour and can even be used as a substitute for Cointreau or triple sec. Produced using a family recipe since 1897, Nonino is another great entry-level bottle for newcomers to the style.

Find Amaro Nonino Quintessentia online here »

Ramazzotti

Created by Ausano Ramazzotti in Milan in 1815, this funky, bitter amaro has become fairly popular in the US. Star anise, cinchona, and gentian are a few of the 33 herbs and roots that give this bottling its distinct vanilla root beer–esque quality. More often consumed after than before a meal, Ramazzotti can come across a little strong at first, but it’s easy to love.

Find online here or get our favorite cocktail recipes right this way»

Sfumato

No, Sfumato doesn’t make it into many beginner’s guides to amari. The assertive, bracingly smoky amaro, produced by the renowned Cappelletti family, isn’t so approachable, but it’s gaining traction among bartenders for the significant impact even a small amount can have on a cocktail. An exemplar of the rabarbaro, or rhubarb, style of amaro, it features prominent spice and earth tones thanks to the use of Chinese rhubarb grown near the border of Italy and Austria, complemented by alpine herbs and berries.

Find Sfumato online here »

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haleeskitchen-blog · 6 years

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New Post has been published on http://haleeskitchen.com/black-bean-and-corn-salsa/

Black Bean and Corn Salsa

Black Bean and Corn Salsa is about to become your new favorite party treat! Quick to make and perfect for topping tacos, bowls or even for dipping chips!

So I could pretty much just take the entire bowl of this Black Bean and Corn Salsa and eat it with a spoon. But, better yet would be if you wanted to use it as a dip for your favorite tortilla chips or as a topping to your favorite tacos. Either way, it’s so each and quick to make, you’ll want it for every party you host or bring a treat to share and it’s pretty much guaranteed you’ll be the star of the show every time!

We actually served this on tacos during the recent gathering put together by Amy from Beautifully Broken Journey. The perfect simple combo because just heap on the delicious Slow Cooker Cilantro Lime Chicken and this salsa and that’s pretty much all you need.

I’m thinking you should be coming up with a reason really soon to make this amazing side/dip/topping.

Reasons to make Black Bean and Corn Salsa

game day party

TGIF

work potluck

girls night in

dinner!

Black Bean and Corn Salsa

Black Bean and Corn Salsa is about to become your new favorite party treat! Quick to make and perfect for topping tacos, bowls or even for dipping chips!

Servings: 7 (1/2 cup servings)

Calories: 92 kcal

Author: Slow Cooker Gourmet

Ingredients

2 cups frozen sweet corn thawed

1 can black beans drained and rinsed

1/4 cup red onion diced

1 cup grape tomatoes sliced

1/2 jalapeno seeded and diced

1 avocado diced

1 teaspoon dried cilantro

Fresh lime juice from 1/2 lime

Instructions

Add all ingredients to a large bowl and toss

Cover tightly and refrigerate until ready to serve (if not serving immediately, wait to add avocado)

Nutrition Facts

Black Bean and Corn Salsa

Amount Per Serving

Calories 92 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 4mg 0%

Potassium 285mg 8%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 2g

Protein 2g 4%

Vitamin A 6.9%

Vitamin C 11.4%

Calcium 0.6%

Iron 2.3%

* Percent Daily Values are based on a 2000 calorie diet.

Related Recipes include:

Slow Cooker Cilantro Lime Chicken

2. Healthy Mexican Cauliflower Rice

Time to call your friends and start the party now that you have this deliciously easy menu!!

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