Wednesday, January 19, 2011

Homemade Bacon Vodka

When I first heard about Homemade Bacon Vodka....I thought to myself "WHHAAAAAAAAATTTTT?!". At first, I felt a little nauseated. Then, I became intrigued. Anyone who knows me can tell you that I'm a firm believer that bacon makes everything taste better. So, is it really that weird to make several batches of bacon flavoured vodka?

For starters, you might ask - what does one do with said vodka? Well, for years, I have been making Caesars with either plain (gasp) or pepper / Chile flavoured vodka. I've even been known on more than one occasion to spice things up by throwing a couple of spoonfuls of horseradish or wasabi into glass (which is delightful, although looks pretty nasty).

This would also be the perfect accompaniment to our annual Wine and Swine event. I awesome would it be to go to a party and receive a Bacon flavoured Caesar garnished with a strip of crispy bacon (Sorry pickled asparagus / spicy green bean / have been replaced), and then proceed to the main event - a whole Chinese style roasted pig. OMG! I think I have died and gone to food heaven!

But now, onto the recipe. Special thanks go to McAuliflower at Brownie Points Blog for the easy to follow recipe.

Pictures will have wait. I'm too busy wiping drool off my keyboard....

Monday, January 3, 2011

NOtaBLE - New Years Eve Party

Alright, so I admit that I haven't been too great at updating this blog. Truth is that I've been very busy stuffing my noggin' with good eats at NOtaBLE. So it wasn't such a big surprise to everyone who knows us that that's exactly where we ended up going for New Years' Eve.

Unlike years past where we have been to restaurants that made things a touch easier on themselves by doing a set course menu (aka prix fixe)...NOtaBLE did two seatings of à la carte. TWO!! Now, for those who do not know, à la carte (pronouced  /ælæˈkɑrt/) is french meaning "according to the menu". Or in layman's is a reference to a menu of items which are priced and ordered separately.

You can view the whole delectable New Year's Eve menu here.

Confit of Brome Lake Duck, Alpindon cheese gratin, roasted pear salad

Lobster and leek risotto, butter poached loster claw, Asiago cheese

1/2 dozen Pristine Oysters - On the half shell, Thai mango relish
(These were so good that I had another order all to myself)

From the Rotisserie - Prime Rib of 28 day-aged beef, oxtail and celery root pave

Double baked warm chocolate cake, chocolate sorbetto

Our entertainment for the evening was provided by Los Morenos. Their sound is a cross of many styles such as rumba, flamenco, jazz, and funk with an infectious dance beat that kept the dance floor packed all evening. I would love to see them play again in a heartbeat.

Of course, it has to be said that Chef spoiled us all by making homemade S'mores for us to all nosh on after we all rang in the New Year. I'm going to be honest here and say that I have never in the past been a fan of S'mores (I know....what's wrong with me?! I think it's the camping aspect of it that turned me off of them) but I'm a convert after eating these ones. You can just taste the LOVE...and look, you can see chef in action making them on the rotisserie! Also love the fact that everything is made from scratch. 'Nuf said.

Homemade S'mores