Butcher Block Co. Loves Hard Maple, Also Used To Make Bowling Lanes and Pins!

Butcher Block Co. Loves Hard Maple, Also Used To Make Bowling Lanes and Pins!

National Bowling Day is celebrated this week, with most activities held on the second Saturday of August, which is August 12th this year.

If you’re in the know, you likely know that we all owe a debt of gratitude to the Egyptians alive circa 3200 BC for inventing the pastime. They employed “balls” made of the husks of grains bound together with strands of various ancient plants, and later balls made of porcelain.

Fast forward to the 1880s. That’s when Brunswick Corporation began making bowling balls, pins, and wooden lanes and selling them to local tavern owners seeking ways to entice patrons to spend more time onsite. But it wasn’t until the 1950s that the Golden Age of Ten-Pin Bowling hit full stride and professional bowlers earned incomes rivaling those of other sports professionals.

Bowling Lanes Are Made of Soft Pine and Hard Maple

Why, you might wonder, does any of this interest Butcher Block Co. and its loyal followers? Here’s why. Not only are bowling lanes constructed of hard rock maple – one of our favorite North American hardwoods and the most popular of them all – so too are bowling pins.

Think about it: bowling lanes are subjected to repeated physical abuse, day in and day out. Consider the fact that the typical bowling ball – made of polyurethane and an outer layer of resin that reduces bounce and allows the ball to roll smoothly – weighs as much as 16 pounds and is hurtled through the air and onto the lane from heights as high as five feet. It’s only natural to wonder, what type of material can possibly endure such abuse?

While some bowling alleys are made of synthetic materials, authentic lanes are comprised of wood – typically pine and maple. Pine, a softwood, is used for much of the lane – the section between the ball landing zone and the pin deck. The approach, landing zone and pin deck are made of maple, however. Maple is used at the front and back of the bowling lanes simply because it’s so durable (hard and dense). Maple is better able to withstand the force of heavy balls dropped on it, as well as the stress on the far end from heavy wooden pins being flung against it.

Bowling Pins Are Made of Hard Maple, Too!

See bowling pins as well, are crafted out of rugged maple blocks that are turned on lathes to be transformed into the classic, iconic bowling-pin shape before being coated with plastic and finished with a high-gloss lacquer paint.

So What Should You Do to Celebrate National Bowling Day?

Obviously, get out and bowl a game or two, preferably with others, since some among us look askance at solo bowlers, sometimes disparagingly called “sowlers.” Better yet, get the whole gang together and try some “rock and roll” bowling or midnight bowling. There’s no better way to honor the sport and friends at the same time. If you have not bowled lately, you will be amazed at what a modern bowling alley has to offer…large screen TVs everywhere, music videos, sports channels, colorful lights, automated scoring, and more!

Custom Butcher Block Projects from Happy Customers

Custom Butcher Block Projects from Happy Customers

I get to work on most of our custom butcher block projects, so when we get pictures back from happy customers, it really makes my day! Remember the speed bag platform made from a butcher block table top? I’m not sure we’ll ever top the uniqueness of that one, but I’d sure love to see you try! Even in traditional applications, I’m always stunned by the amazing work our customers do, and I love that you all appreciate the beauty, warmth, and function that butcher block can bring into the home.

Recently, we received photos of three beautiful uses for custom butcher block.

Jerry in Georgia upgraded his workspace with these gorgeous desks made from John Boos Walnut custom butcher block with custom commercial grade stainless steel bases. These bases usually come with commercial grade Maple tops, but we had Boos put together this custom design and it looks so sharp! Since he is using these as desks, Jerry elected to go with the Varnique semi-gloss finish, for a smooth, maintenance-free surface.

Custom Butcher Block

 

Over in Arkansas, Tom and his wife built their own table base and used a custom butcher block for the table top. This John Boos Blended Maple top also has the Varnique semi-gloss finish, perfect for easy clean-up on a dining table. Isn’t this fantastic? I love the base and I’m so glad we could get the perfect size top for them.

Custom Butcher Block

Now let’s head way down south to Key West, where James has crowned his island with a stunning Butcher Block Co. Walnut Plank Style custom butcher block top. He asked for a “showstopper,” and boy did he get one! The plank style allows for wider sections of wood, which really show off the beautiful grain pattern and natural color variation of the Walnut. I think everyone should have one of these!

Custom Butcher Block

If you would like to explore the idea of adding custom butcher block to your home, give us a call or shoot over an email. We love working on these projects and seeing your creative ideas!

Food Processor Favorite – Olive Tapenade Recipe

Food Processor Favorite – Olive Tapenade Recipe

Are you a food processor aficionado? You should be! This versatile kitchen gadget, while large, makes short work of many tasks and will earn its keep every time you entertain. Sarah is here to share some of her favorite ways to use the food processor, along with a simple and versatile recipe for Olive Tapenade that is sure to please your palate. Alright, Sarah, get us all mixed up in this food processor world!

Greetings, entertainers. Let’s talk tech! I love kitchen gadgets, and when I was thinking around my kitchen for a favorite, one immediately sprang to mind. Not only is this gadget versatile, but it is easy to use, pretty noisy, and for me has some stress-relieving benefits.

I am, of course, speaking of none other than the food processor!

Why is a food processor so great? First, I never had one growing up, Food Processor so it went in the class of kitchen gadgets I thought of in my head as “super crazy technical and awesome” (along with the mandoline). I only ever saw them being used on cooking shows, and seeing professional chefs use them for everything made me want one pretty badly.

Fast forward a few years to when I finally put one in my own kitchen, and I’m a pretty happy camper. Do you want fresh salsa? Toss in a mango, some chiles in adobo sauce, and some fresh tomatoes. Run out of hummus halfway through the party? Never again. This thing is the king of dips, and as an added bonus, puts you in the front row to watch things being pulverized.

One of my favorite things to make with a food processor is tapenade. I usually have all the necessary ingredients in my kitchen, which mostly speaks to my love of olives (and anything salty). So let’s get down to it—how do we make this treat for your guests?

Ingredients

  • Olives. I like to use a combination of olives from the olive bar at my grocery store, but if you have a favorite, that works, too. Kalamata olives make great tapenade that turns out a pretty purple color. The key here is no pits.
  • Olive oil. Seems unnecessary, right? Wrong. Just a drizzle is absolutely necessary to getting your tapenade a smoother consistency.
  • Capers. Just a few!
  • Lemon juice. Salt loves acid. Enough said.

Food Processor

Directions

Assemble your food processor. For me, this means choosing the correct-size bowl, and determining which blade to use. I chose a smallish 4-cup bowl to keep my ingredients close together, and the standard chop blade that came with my machine. Some food processors offer doodads that julienne and add all kinds of awesome knifework to your ingredients. Olives are so small that it’s not necessary here.

Add olives! I chose a mix of dried black olives, red pepper Spanish queens, and kalamata. I used enough to almost cover the bottom of my food processor, but for a party, you’ll want closer to 2 cups.

Now capers. I used a heavy hand because I know I like the pungency. I wouldn’t use more than a teaspoon-full for guests.

I squeezed half a lemon using another favorite gadget—a citrus juicer. Pro tip—put your citrus in flat side down so that the squeeze turns the lemon inside-out.

Turn your food processor on low to blend your ingredients. I let it go about twenty seconds, or until the food stops moving around the bowl.

Once your olives are all stuck to the sides of your bowl, turn the processor off, remove the lid, and scrape the sides. Now, the magic. Add a little bit of olive oil, and turn it back on low. I’d recommend about a tablespoon, or enough to keep the pulverized bits moving around the bowl as the machine goes.

Do the check, scrape, add olive oil thing until your tapenade is the consistency you like, and then serve with pita chips or pita bread (I’m a sucker for pita bread with tapenade!). If you want to make it extra fancy, toast your pita in a pan on the stove first with a little butter.

So what are your favorite kitchen gadgets? Any that were a childhood dream realized as an adult (I know I’m a huge nerd)? Happy entertaining, hosts!

 

Cozy Christmas Drinks to Put You in the Holiday Spirit

Cozy Christmas Drinks to Put You in the Holiday Spirit

Get into the cozy Christmas mood with these festive cocktails from Claire (you know how we love a seasonal drink!). Whether you are spending a quiet night in or hosting a holiday party, Claire has you covered in the cocktail department! Let’s get mixing, Claire!

This year seems to have gone by in record time, which is good, because 2016 has been a real stinker and I’m not going to miss it when it’s done. Usually in December, all I want to do is get cozy and Christmassy, but this year I’ve been having a tougher time than I normally do getting festive. Luckily, I have devised a brilliant, alcohol-fueled plan to grease my Christmas spirit wheels, and it all starts today, as I trim my tree.

A cozy Christmas cocktail is the perfect way to fire up the holiday spirit!

As a child of a mixed-religious union, I grew up celebrating both Christmas and Chanukah, though with so many fun activities involved, Christmas always won out as the bigger deal of the two. Our family tradition was to spend Christmas day at our Grandma’s house, so we didn’t always have a tree in our house. Well, I am a strong believer in creating your own holiday traditions, so now that I have my own house, I always have a Christmas tree, no matter where I’ll be on Christmas day. The week after Thanksgiving, Pier and I go out to the tree lot, we pick out a tree, and then he helps me set it up so I can decorate it. Well, this year, Pier has had to work late all week so I went to the tree lot by myself. I tied the tree to my car by myself and then unloaded and stood it up by myself. I knew I was going to need some powerful holiday magic to get me through decorating by myself. What better than hot cocoa? I used to always make Mexican hot chocolate from scratch whenever I got a craving for cocoa, but I found that I actually wanted cocoa more often than I was willing to put the effort into the process. Since then, I have gotten smarter and/or lazier, and I have adapted my own recipe for an instant mix from Alton Brown’s own recipe (so you know it must be good).

Mix together one and a half to two cups of powdered sugar, one cup of unsweetened cocoa powder, two and a half cups of dry milk powder, two teaspoons of cornstarch, and one teaspoon of salt. Add cinnamon and cayenne pepper to suit your taste. I like a lot of heat in mine, so I go a little heavier on the cayenne. Just add hot water, et voilà, you’re in cocoa heaven. This mix can keep for a whole year in an air-tight container, but I doubt it will last longer than a month, especially if you prepare it the way I like it best. Put two spoonfuls of cocoa mix into your mug. Add some coffee if you have some made, or a little bit of instant espresso if you don’t. Pour in hot water, leaving about an inch of space at the top. Stir until everything is dissolved, then fill the space to the top with Irish cream. Top it with marshmallows (obviously) and you are ready to get cozy while you untangle your lights!

Cozy Christmas

Cocoa is nice while I enjoy the Fireplace for Your Home on Netflix, but it can be a little rich for everyday drinking. For something equally warming, I recommend mulled cider. Mulling spices make some of the best smells on the planet, and they go great with the piney smell of the Christmas tree. This will make your home smell like a cozy Christmas cabin. To make mulled cider, just pour some good apple juice or cider into a saucepan. Add a tangerine, either pierced with cloves, or sliced. Also add a couple of whole star anise, a good tablespoon or so of allspice berries, and two or three cinnamon sticks, cracked. I like to add some ginger to my cider as well, because I like the kick. Add a little wine, if you like, and bring the whole pot to a gentle boil. Simmer for 15 minutes, and strain. If you need an extra pick-me-up, bourbon, rum or brandy will all blend beautifully with your cider.

Cozy Christmas

Of course, the Christmas season isn’t just about cuddling. December has only just started, and I already have three parties on my calendar. Hot cider works nicely at a quiet dinner party or a bonfire, but for a traditional Christmas soiree, I’d say that punch is best. It can be made in large batches, so the host doesn’t have to tend bar, and it makes a festive and stylish centerpiece. There are a lot of ways you can go with your punch, but I think it’s nice to keep it simple. For this one, simply pour a whole bottle of sparking white wine (Prosecco, Champagne, whatever!) into your punch bowl. Add a cup of cranberry juice cocktail, half a cup of vodka, and a squeeze of lemon or orange juice to taste. I like to freeze a bag of cranberries and throw them into the bowl, too. They help keep the punch cold, and they add a festive flair. I also recommend setting your punch bowl on top of a bowl of ice or some freezer packs wrapped in a napkin or towel to keep it chilled.

Cozy Christmas

Whatever you’re drinking this holiday season, I hope you are with people who love you, or at least a cat that doesn’t mind sharing the room with you. Happy holidays to you and yours.

How to Stress Less this Thanksgiving

How to Stress Less this Thanksgiving

Stress less this Thanksgiving with some great tips from Claire. My mom and brothers do pretty much everything for Thanksgiving in my family, so I couldn’t really stress less even if I tried. For those of you who take a more active role, keep these tips in mind to help yourself get through the day. Tell us what to do, Claire!

The world hasn’t ended quite yet, which means that Thanksgiving is still going to be just next week, if you can believe it. If you’re like me, you have been so worried about an uncertain future that you have all but forgotten about the upcoming holiday. In my case, that says a lot, because the holidays where I get to cook for people are kind of my favorite. In such a time, I think we can all use a little bit of help pulling together a successful Thanksgiving party.

After a week of hand-wringing, this is what I’ve come up with to help us all stress less.

  1. Put away the Halloween decorations that are still sitting around on your front porch. I know you’ve been distracted this week, but the skeleton is sending the wrong message to your guests, who are expecting your home to be a safe space. The corn stalks and decorative pumpkins can stay because they are generically autumnal and more harvest-oriented than the rubber rats and giant spider.
  1. Speaking of decorative pumpkins, now is the time to pick up some additional seasonal gourds. The few remaining pumpkin patches might even have some on sale. They make great centerpieces and look lovely and festive artfully arranged in a bowl on the front hall table. If you are making centerpieces for your table, though, keep them on the smaller side. You want to leave lots of space on the table for dishes, and you also don’t want to block anyone’s view across the table.

stress less

  1. Pick up the tablecloth from the dry-cleaners. Remember when you dropped it off there like 3 months ago? The cleaners don’t charge storage fees, but maybe they should.
  1. Invite friends and people you love. We can’t all be with our families at the holidays, and maybe we don’t all want to be. If you are hosting Thanksgiving, why not cast a net for friends who don’t have a nearby or welcoming family? This year especially, many people will be looking for something for which to be thankful, and a warm and welcoming table is a good start.
  1. Make mulled cider. If you start it in the morning, your house will smell like heaven all day. Aside from that, if you are preparing a Thanksgiving feast, you have a long day on your feet ahead of you. You definitely want to stay sober until you sit down at the table. Sipping on cider will help you stress less; it is satisfying and warming, but not alcoholic enough to incapacitate you before dinner starts.
  1. Pick out all of your serving dishes ahead of time. Make sure you haven’t accidentally double-booked your purple ceramic casserole dish like last year and then you don’t know what you’re going to serve the stuffing in. Hypothetically speaking, obviously.

Stress less

  1. You are going to be hecka busy with that bird and that gravy and that stuffing and those beans and potatoes. Allow yourself to stress less by finding a couple of people who are willing to wash dishes as you go , tend bar, and make an emergency last-minute run to the grocery store (don’t act like you’re not going to need one).
  1. You’re not kidding anyone with that green salad. No one will have room left on their plates for vegetables that haven’t been cooked in bacon fat or cream of mushroom soup, and you’re probably going to need the roughage the next day, so you might as well save yourself the time on Thursday.
  1. Empty out your fridge this weekend so you don’t have to sort through it after work on Tuesday to make room. Order a fresh bird today so you aren’t stuck next Thursday morning with a frozen bird that will never thaw in time. Figure out what you can make ahead of time, and get it done early.
  1. If you’re attending as a guest, ask your host what you can bring or do to help. If they don’t give you any direction, just bring a bottle of wine and start doing dishes. If you are bringing a side dish, also bring something attractive to serve it in.

I think a small amount of stress is pretty normal for hosting any kind of social gathering, but hosting this event should be fun. My way to stress less is to micro-manage and juggle the entire meal by myself, but maybe yours is to have a pot-luck! The worst reason to do a thing is because that’s the way your parents did it, so make your own traditions! And hold your loved ones close. Despite global warming, this is going to be a cold winter. Happy Thanksgiving.

California Wine Harvest Celebration

California Wine Harvest Celebration

As if the beautiful weather, colorful trees, and pumpkin recipes weren’t enough to make us love Fall, it is also wine harvest season! Claire gets in on the wine harvest celebration every year, and she’s here to tell us all about it. Grab a glass and join us as Claire takes us on a little wine tasting!

It can be difficult to remember sometimes that nearly everything on our tables comes from a farm somewhere. Most of us buy our groceries from supermarkets, far away from their farms of origin. In a post-agrarian culture like ours which mercifully makes hamburgers possible, but which disconnects us from the rhythm of growing seasons, we can sometimes forget that autumn is also the harvest season. The symbolic cornucopia that graces our Thanksgiving greeting cards has lost its significance for most of us, but for those few who still tend the field or the flock, this is one of the busiest times of year. Agriculture is California’s biggest industry, and though we are the country’s leading producer of fruits and vegetables, I am personally most fond of the vineyards.

Wine

I grew up in a family of alcohol-appreciators, especially when it came to wine.

My parents aren’t exactly snobs, but they’re not too far off. Wine I remember visiting my aunt and uncle in San Francisco with my parents once when I was a kid, and they took us up the Sonoma Valley to taste at Ravenswood and Gundlach Bundschu. I was too young to drink, but I still remember the trip quite clearly. Fast forward something like 20 years, and naturally, the first time my mom came out to visit my home in California, my then-boyfriend and I took her wine tasting. At her request, we visited the Sextant Wines tasting room. An hour later, my boyfriend and I were slightly tipsy, packing up a case of wine and signing our first wine club membership. Being a wine club member affords us some privileges, like discounts on bottles and free tastings, and best of all, discounted tickets to winery events. We joined Sextant in the spring. That fall, we got married at city hall and we celebrated with our closest friends at the annual Sextant lobster boil. Since then, Pier and I have gone to the event for our anniversary dinner every year.

Every October, right in the middle of harvest, the hard working crew at Sextant changes pace for one week. They clean up their working area and turn it into a beautiful outdoor escape, lit with café lights and surrounded by working wine barrels. They invite their members to join in their harvest celebration with fresh lobster and prawns, and they open bottle after bottle of their fall releases to pour for us. We look forward to this event every year, and it never disappoints. I absolutely love lobster, but I love lobster and Chardonnay even more. And I love lobster and Cabernet Sauvignon the most!

We are indeed privileged to be so close to the Wine vineyards here and to have access to the incredible wines that are coming out of this region, but the world is getting smaller and smaller every day. Only 40 years ago, the rest of the world scoffed at the idea of Californians becoming vintners, but now the Sonoma and Napa Valleys are some of the most respected wine regions in the world. What I’m getting at here is that quality wines can come from anywhere, and anyone; even those of us who stock our wine racks at the supermarket can have access to really excellent bottles of wine at nearly any price point. There are hundreds of tasting guides out there, and though I am an enthusiastic drinker of wine, I don’t flatter myself that I can offer any fresh insights that the experts may have missed. All I need to know is that my meal is merrier with a bottle of wine on the table. So what do you look for in a bottle of wine?

Oktoberfest Food – Beer Cheese Recipe

Oktoberfest Food – Beer Cheese Recipe

I am always ready for some delicious Oktoberfest food and beer! It’s too bad Oktoberfest doesn’t last all year. But if you’ve got a simple and delicious recipe, you can have Oktoberfest at home any time you want! Claire is here to share just such a recipe, and I can’t wait to try it. Cheese us, Claire!

Oktoberfest is just around the corner, and though I’ll be far away from the Bavarian tents, I am still on the edge of my American seat to partake of this year’s batch of Oktoberfest food and beer offerings. The official Oktoberfest in Munich is the largest beer festival in the world, and is in its 186th year! And what better way to get into the spirit of the fest than a party? I’ve been invited to just such a party this year by a very close friend, and unlike Labor Day BBQs with strangers, a German beer festival with friends is something I can fully get behind. This one is going to be potluck style, and this friend actually lived in Germany for a couple of years, so I worry that any Oktoberfest food I bring to the table will be judged pretty carefully. With this in mind, I spent a good couple of days combing over the German foods I could think up off the top of my head trying to decide what to make.

My first thought was fresh pretzels, but honestly, even if I cheated with a bread machine for the kneading process, who really has the time to deal with the dough rise and the baking soda bath and everything else? But thinking of pretzels led me right to beer cheese. Pretzels and cheese is one of my favorite snacks, and if the cheese is good enough, I think we can excuse some store-bought pretzels. After a quick Google, I found a few recipes for Obatzda and headed to Trader Joe’s with a short list. I was also lucky enough while I was there to find some tiny Bavarian-style bratwurst, along with some apparently very traditional pumpernickel pretzels, if the cartoon German on the front of the bag is anything to go by.

This recipe is as simple as it is delicious. To make it, you will need:

  • 1 pound of Camembert, rind mostly removed
  • 3 ounces of cream cheese
  • 2 ounces of butter
  • 1teaspoon of paprika
  • Half of a small onion, minced or grated
  • Pinch of salt and pepper
  • Up to 3 oz German Weizenbock or Hefeweizen
  • Chives for garnish

Let the cheese and butter come to room temperature. With a potato masher or a hand mixer, work the brie until it forms a pretty consistent blob. Add in the cream cheese, butter, onions, and paprika. Gradually add the beer until the mixture is your desired flavor and consistency. If you like a drier cheese spread, you can leave the beer out entirely, though you’ll certainly want to chill that beer and drink it heartily while you eat delicious cheese spread on pretzels or potatoes or maybe even slathered all over a traditional Bavarian bratwurst. I scooped my Obatzda into a little wooden bowl, garnished it with some chives from my front yard, and surrounded it with pretzels and celery (for color, mostly… no one is going to actually choose celery over pretzels, obviously). I am fully ready to drop this platter on a long table with some sausages, sauerkraut, and other Oktoberfest food, and raise a glass of liquid gold to friends and ‘fest!

Oktoberfest food

La Croix – A Refreshing Drink Alternative

La Croix – A Refreshing Drink Alternative

Like seemingly everyone else in the U.S., I have become fairly obsessed with La Croix, a delightful sparkling water that comes in a variety of flavors. I’ve had to cut myself off recently, as the shame of burning through two flats of it in one week was a bit more than I could handle. So of course Claire is writing about La Croix this week. It’s fine; I can handle a little temptation (no I can’t). I can’t talk about this anymore. I’ll be stocking up at the grocery store if you need me. Claire, refresh us with your sparkling wit (and water)!

When Labor Day was first conceived, the idea of labor unions was still a relatively fresh one, and somewhat controversial. Celebrating the American worker, taking time to remember that the nation runs on the backs of hard working men and women was a revelation. Like most holidays, I think a lot of the original sentiment has disappeared in our remembrance today. What’s left of the holiday is a day off from work, the reason for which that most people aren’t completely sure they understand, but the weather is nice, so what the heck, it’s a three-day weekend. I have to work on Saturday and get my week’s errands done on Sunday, so for me, Labor Day mostly means that I will be sitting through another backyard BBQ with some of my husband’s work friends that I may have met once or twice a few years back. You might assume that I would prefer to drink my way through an event like that, but in fact just the opposite is true. I’m planning to remain fully sober so I can hop into my car and skedaddle as soon as it doesn’t seem impolite.

If I’m not drinking beer or cocktails, I will need to substitute in an alternative beverage. In the face of a hot afternoon among strangers, I am not interested in drinking something sugary and dehydrating like juice or soda. If I stick to water, I’m afraid my boredom will be too obvious to my hosts and someone will try to pour me a drink. I need something fun and refreshing and light in calories to make up for the three hot dogs I plan on inhaling. I need to feel like I’m back in Michigan, floating around the lake on that giant unicorn with a cold drink in my hand.

I need La Croix.

La Croix

As a Midwestern girl, I have been delighted to see several of my favorite regional beverages hit the national market, including Vernors Ginger Soda, which I love for nostalgic reasons and because I am not a traitor to my home state, but secretly, Vernors will never be my favorite ginger soda. Faygo brand sodas were a staple of my terrible diet in high school, but their reputation has since been tainted by the fanatical devotion of the Insane Clown Posse, so who even cares about Faygo anymore. La Croix’s emergence into America’s consciousness over the last decade has been the most delightful to witness by far. These lightly flavored sparkling waters have fizzed their way into the hearts and homes of consumers across the country, and there is nothing in my California grocery store that thrills me more. Though most stores don’t stock all of the brand’s twenty flavors, the three most important flavors have become fairly available in most grocery stores, and those flavors are of course lime, pamplemousse (grapefruit), and most wondrous of all, coconut, and I’ll fight anyone who says different.

These sparkling waters are perfect La Croix on their own, but they also make fabulous mixers. I have been extending the life of a delicious but too-sweet pineapple Jarritos by adding just a small pour to a tall glass of coconut La Croix. The lime flavored is so gentle and versatile, it’s great for basically all cocktails, but I also like to add just some fresh or frozen fruit to make a pleasant warm-day beverage. The grapefruit flavor is a little more tart than the lime, and it is actually perfect with just a little bit of mint and a splash of gin, but of course, I’m leaving the gin at home this weekend. Honestly, my favorite way to drink La Croix is any flavor poured over ice, and then I like to chew on the little ice bits at the end. I haven’t decided which flavor I’ll bring with me to the BBQ, but no matter which I choose, it will be sublime, because each can I open sends me right back to the lake, where I know I truly belong.

Chef’s Recipe – Mexican Style Shrimp Cocktail

Chef’s Recipe – Mexican Style Shrimp Cocktail

Shrimp Cocktail is one of my most favorite appetizers, and I am fortunate enough to have easy access to the best one I’ve ever eaten. My younger brother, Garrison Whiting, is the supremely talented chef at Counter Intuitive in Scottsdale, AZ. The menu at CI changes up every few months with the start of a new “episode.” The current episode is “Agua Caliente Racetrack,” which pulls inspiration from the famed horse racing track that opened in Tijuana in 1929 when drinking and gambling were still illegal in the states. The track catered to celebrities, and the spectacular menu at Counter Intuitive reflects that opulence in both food and drink.

Back to the shrimp cocktail. Chef Garrison has concocted a delicious variation on a classic, and I would eat it every day if I could (I have almost two quarts of it in my fridge at the moment, so I will be living that dream for the next several days). This isn’t your standard “dip shrimp in sauce” shrimp cocktail; this is more of the Mexican style that you eat with a spoon. Crunchy bites of cucumber and onion combine with the richness of avocado and bits of shrimp, all brought together by a spiced tomato cocktail reminiscent of a Bloody Mary.

This Shrimp Cocktail is the best I’ve ever had, and you should definitely add it to your no-cook meal recipe arsenal.

We’ve been talking about no-cook Shrimp Cocktail meals this week on Facebook, Pinterest, and Twitter, and this shrimp cocktail fits the bill if you use pre-cooked shrimp; even if you use fresh, though, it only takes a minute (literally) to cook them. The recipe below is in restaurant quantity (about 16 servings), but it is easily halved or even quartered if you’re not serving a crowd. I cut it in half and ended up with about two quarts. I always have shrimp in the freezer, so I’ve just been boiling up a handful every day and adding them into my individual serving in order to keep things fresh (I’m weird about seafood, okay?).

Chef Garrison’s Mexican Style Shrimp Cocktail

  • 1 64 oz. bottle original Clamato
  • 1 6 oz. can El Pato tomato sauce
  • 2 oz. Worcestershire sauce
  • 1 oz. honey (or to taste)
  • 1 Tbs kosher salt
  • 2 tsp smoked Spanish paprika
  • 1-2 tsp finely ground black pepper
  • 1/4 tsp celery salt
  • 1 Tbs extra hot horseradish
  • Juice of 1 lemon
  • 2 cups medium-diced Roma tomatoes
  • 2 cups medium-diced red onion
  • 2 cups medium-diced English cucumber
  • 2 cups medium-diced avocado
  • 2 lbs. large raw, peeled, and deveined shrimp (or pre-cooked)

Makes approximately one gallon/16 servings

Shrimp Cocktail

Stir together all liquids and spices, then add veggies and let sit refrigerated overnight.

In a large sauce pot bring 5-6 qts. of water to a boil with a handful of salt and a splash of white vinegar. Remove from heat and add the shrimp until they are just cooked (about 1 minute). Pour the shrimp into a colander and immediately transfer to a sheet pan to cool. Do not use an ice bath to cool the shrimp.

To serve, cut up about 3/4ths of the shrimp into halves or thirds and place portions into large margarita/martini glasses. Ladle the cocktail sauce over the pieces and garnish with diced avocado, a lime wedge, and 1 whole shrimp. Serve with Saltine crackers.

Printer-friendly recipe: Mexican Style Shrimp Cocktail

Campfire Pies for Outdoor Fun

Campfire Pies for Outdoor Fun

I’m predicting this summer’s food trend is going to be campfire pies. I really want this to be true, at least… Campfire pies are so beautifully simple and remind me of childhood. I had completely forgotten the magic of campfire pies when Sarah mentioned them a while back, but now she has me on a mission. This is going to be the best summer. You should get on the campfire pie train, too. I promise they will make all your outdoor fun even better, and with Memorial Day coming up, you’ve only got a little time left to get your supplies. Sarah is here with all the details to get us started. Let’s make some pies!

Oh, Memorial Day weekend. That extra day off of work that feels desperately needed as you gear up for summer, the chance to get away for a weekend, the cookouts. The cookouts. My favorite thing about the holiday weekend is naturally food-inspired.

For the past ten years, my husband and his friends have been going to a cabin in a nearby state park to celebrate Memorial Day weekend. Due to us being a number of people spread out over the state, we have a Google Drive spreadsheet that goes back several years, listing who brings what. This, guys, is an excellent idea.  The cabin trip is the best kind of tradition – over the years we’ve rented boats, hiked, gone swimming, played games, played putt-putt, and gotten ice cream. Every year we add new things to do, but a few mainstays never change. One of these is the cooking out.

The firepit outside our cabin gets heavy use year after year. The first night of our trip is always dedicated to campfire pies. Consider the grilled cheese sandwich. Buttered bread, hot skillet, melty cheese. Yes? Now add the satisfaction of cooking those suckers outside on the coals of your bonfire and a fun gadget (I love fun gadgets). To make campfire pies, you will need a pie iron. I recommend having two for maximum production efficiency. You have a few options based on how you like your sandwiches. If you don’t like crust, go for one of the round pie irons, but be warned! These result in smaller pies, and you can’t stuff them as full. For bigger pies that include crust, go with this guy. Your campfire will need to have some decent coals – I recommend waiting at least half an hour after starting your fire to begin cooking.

Campfire pies are endlessly customizable and the perfect addition to your outdoor fun!

You can basically make any kind of sandwich or sweet pie with these babies. I’ve gone grilled cheese, hot ham and cheese, any kind of dessert pie you can think of, and even ooey gooey brownies (oh yes!). Sandwiches are pretty easy – some element of sauce and/or cheese is necessary to hold your pie together and give it a lot of flavor. Dessert is pretty much anything your heart desires that fits between two pieces of bread. Pie filling of any kind, pudding if you’re feeling a chocolate pie. The best dessert I’ve had is the aforementioned ooey gooey brownie, which is brownie batter poured straight into the pie iron, no bread required. Cooked correctly, you’ll open your pie iron to a molten chocolate mess that is absolutely delicious (add marshmallows for a s’mores-ey kick). Today, we’ll be making pizza pies with cherry pies for dessert.

Ingredients:

  • Stick of butter
  • Bread (go white bread, here)
  • Pizza sauce
  • Mozzerella cheese
  • Pepperoni
  • Cherry pie filling

-Preheat your pie irons. Once your bonfire has some coals, position your (closed) pie iron against them to get the metal hot. It doesn’t need to be screamin’ hot, but a little preheat will help your buttering game.

-Butter! This is what gives your campfire pies that delicious sear. There are two opinions on buttering- butter your bread, or butter the pie irons. I find you use less butter (and can therefore make more pies!) when you butter the pie irons. So unwrap the end of a stick of butter and rub it on each pan of your open pie iron. Enjoy the sizzle.

-Position your bread, being careful not to burn yourself. Add pizza sauce, a good handful of mozzarella cheese, and some pepperonis. You can load up both sides of your bead if you like, but while that results in mega-flavor, it can also make your pies burst open like a hot pizza roll when you bite into it. One side of toppings is sufficient.

Campfire pies

-Close your pie iron. Many come with latches, but they can be difficult to open when your pie is done if you’re not keen on burning yourself or your food. Make sure your pie iron closes completely, or you’ll be picking ash out of your food.

-Position your pie iron on your coals. This cooktime is tricky, because it depends on how hot your coals are. After 5-8 minutes, pull your iron out of the flame, find a decent light source, and, while holding your pie iron parallel to the ground, open one side to check the doneness. You want to lift the side of the iron that has been sitting on the coals, since that is the part that has been cooking. If you have a nice grilled cheese sandwich-style sear, close your iron, and put it back on the coals on the other side.

-Once your pie is done, things get slightly tricky. Have a plate ready on a flat surface. Hold your pie iron over the plate, and open both sides slowly to pop out your sandwich.

Campfire Pies

-When it’s dessert time, butter your pie iron.

-Position your bread, then add a few spoonfuls of pie filling.

-The cooktime is about the same, maybe a little less. Be sure to check it often and flip halfway through.

-Enjoy your dessert!

Campfire Pies

One safety note: Be very, very, very careful where you place your pie irons while they are still hot but not in use! Campfires generally take place in the dark, and pie irons unfortunately do not glow in the dark or light up. My group of friends has resorted to a designated pie iron area, where all pie irons live if they are not on the fire being used. Trust me, you do not want to add a hospital visit to your fun holiday weekend because someone burned themselves badly. And it should go without saying that children should be very carefully supervised while using pie irons. To be safe, the wooden handles are the only portion of the pie iron that should be considered safe to touch.

Do you have any Memorial Day weekend traditions? What kind of campfire pie are you most excited to try first?