Nanoosh Hummus

The Food Network’s recent “Top 10 Snack Trends” report reveals that hummus with falafel chips or pretzel crisps are increasingly edging out the traditional chip-and-dip duo. People want their dips spicier, healthier, and served up hot.

Apparently, this trend has also been impacting regular entrees as well in a big way. Nanoosh, a NYC restaurant chain selling healthy Mediterranean fast food has been growing in leaps and bounds with hummus being the main ingredient in many dishes. In fact, Nanoosh’s approach has proven so popular that they recently opened a fourth location this summer and plan to roll out nationally next year.

Founder David Kostman does his homework carefully studying emerging trends in the food industry and finds that people want more healthy natural snacking options that are quick yet can be easily prepared at home. Hummus is not only one of the world’s oldest foods, it’s natural and easy to incorporate in any diet.

Chickpeas, the main ingredient in hummus, are an excellent source of fiber that digest slowly and keep blood sugar levels from rising too rapidly. They also naturally raise serotonin, a hormone that regulates mood and are rich in iron and manganese helping to detoxify the body. Best of all, chickpeas are low fat even when combined with olive oil during hummus preparation since it contains monounsaturated (good) fat.

So it is in this spirit that Kostman shares some of the recipes fueling Nanoosh’s success:

Hummus (approximately 2lb)

3/4 lb raw organic chickpea

1/3 lb tahini

1/4 cup lemon juice

1/2 cup water

Salt

1. Soak the chickpea in water a day ahead.

2. Cook the chickpea in boiling water for approximately 2 hours. Strain and chill

the chickpea.

3. Place the chickpea in a food processor and mix with tahini, lemon juice, salt

and water. Process until smooth.

4. Taste and adjust to taste by adding lemon juice, water and/or salt.

Hummus Chicken (serves 6)

2 all natural chicken breasts

Lemon juice from 1 organic lemon

A drizzle of extra virgin olive oil

1 branch cilantro, finely chopped

2 clove garlic, finely chopped

1 teaspoon cumin

Black pepper and salt

1 tablespoon of XV olive oil

1/2 sliced organic onion

Organic hummus

1. Mix the lemon juice, 1 tablespoon olive oil, cilantro, garlic, cumin, salt and pepper in a large bowl.

2. Cut the chicken to small pieces and let it marinate in the bowl for 1 hour in the refrigerator.

3. Heat in sautéed pan and add a drizzle of olive oil and the sliced onion and cook for 5 minutes. Add the chicken and cook over high heat until the chicken is cooked thoroughly.

4. Spread 5 tablespoons of hummus in a plate, put 2 tablespoons of the chicken and serve.

Hummus Wrap (Serves 1)

1 whole wheat wrap

1 handful of organic greens

2 to 3 tablespoons of organic hummus

1 tablespoon of tahini sauce*

2 to 3 tablespoons of diced organic tomato and cucumber mix

1 teaspoon of diced organic onion

A drizzle of extra virgin olive oil

1. Lay the wrap down.

2. With a spoon spread the hummus on the wrap.

3. Add the mixed greens.

4. Add the tomato and cucumber mix and onion on top of mixed greens.

5. Add the tahini sauce.

6. Drizzle the olive oil on top.

7. Roll the wrap.

*Chef’s Note: to make your own tahini sauce: mix together equal part of raw tahini and water. Add lemon juice, garlic and salt.

photo courtesy of Nanoosh

Activia Strawberry Cheesecake

I’m usually not a fan of synthesized foods but like it or not, they are a part of our daily diets. If you’re diabetic or need to limit your blood sugar levels for any reason, you most likely rely on aspartame for sweetness. If you’re lactose intolerant, Lactaid allows you to enjoy fresh milk without suffering the consequences. And even if your dietary restrictions aren’t life threatening, synthesized foods enable you to perform better and fit activities you otherwise wouldn’t have time for in your busy schedule.

Most days for lunch, I eat a Meta Rx Big 100 Meal Replacement Bar. Is it as tasty as left over lasagna from the night before or a fresh made sandwich? Probably not but it frees me from the confines of yet another chair at break time so I can do some power walking instead. I’m getting all my essential nutrients and 57% of my daily protein. People can point out deficiencies like the sugar and saturated fat count but my reasoning is that it contains no more of this bad stuff than a typical bag of chips or an ice cream sandwich that you would eat as a dessert or snack. Plus I’m burning off the calories upon ingesting them. My heart and circulatory system thanks me and I feel better in the face of an otherwise highly sedentary lifestyle.

So it wasn’t with much hesitation that I tried out Activia, a probiotic yogurt. Made by Dannon, Activia has a live culture called Bifidus Regularis® that is believed to help moderate your digestive system. According to Dannon’s website, several clinical studies determined that Activia’s culture survived passage through the digestive system in enough quantities to positively impact slow intestinal movement. I had their strawberry cheesecake flavor and found it to be rich and creamy…a great taste even for somebody who isn’t a cheesecake fanatic. I didn’t eat it long enough to experience its digestive effects but I can say with certainty that even if you eat Activia only for the benefit of ingesting live cultures, it will feel like more of an indulgence instead of a health regimen.  For a limited time, Activia is offering $1 off any purchase so now is the time to give it a try!

photo courtesy of Dannon Yogurt

Assorted Berries

Only a decadent liquor steeped in a rich tradition will come close to matching such a blessed bounty of nature. That’s where Old New Orleans Rum comes into the mix. Made by Celebration Distillation, the oldest premium rum distillery in the United States located on Frenchmen Street in New Orleans, Old New Orleans Rum comes from only the finest Louisiana blackstrap molasses that’s been harvested from sugar cane grown in the Mississippi Delta’s fine soil since the 1700’s.

My favorite of their several rum varietals is their Cajun Spice, a blend

Old New Orleans Rums

combined with a kick of cayenne and cinnamon, and hints of nutmeg, ginger, and cloves. But only their light bodied Crystal white rum balances the sweet molasses, vanilla, & caramel undertones giving your languishing berries the respect they deserve in this recipe courtesy of Old New Orleans Rum:

Berry Interesting

1/3 cup each sliced strawberries, blueberries, and raspberries

8 large fresh basil leaves

2 Tb. Sugar

½ cup Club Soda

½ cup Old New Orleans Crystal Rum

1. Place basil and sugar in a glass. Mash until mostly combined

2. Add strawberries, blueberries, & raspberries and continue mashing until blended

3. Pour into a shaker, add rum and ice to the mixture, and shake well

4. Pour back into the glass and add club soda on top

photos courtesy of Steve Mirsky and Celebration Distillation

Mirassou Merlot

It happened like this…I had almost finished my glass of Mirassou Merlot and it was time for dessert. I was poised to gulp the rest of it down and clear my palate for the farm made chocolate – chocolate chip ice cream I had waiting in the freezer. The coffee was brewing but I felt like bucking convention and being a culinary rebel. Room temperature wine paired with a mouth numbing deep chocolate iciness…wait, maybe I was already talking myself into why this wasn’t so crazy.

Isn’t it in fact common practice to drizzle warm fruit sauces over ice cream? Is not wine made of fruit? OK, I was sold. I let the coffee

Chocolate-chocolate chip ice cream

wait awhile and picked up the wine…I would be properly enjoying the remainder of this glass. With a couple spoonfuls of my favorite vice in a bowl, I dug in, had a mouthful, and let the ice cream slowly melt on my tongue. Strong dairy with rich chocolate permeated my taste buds and now just as I was swallowing the last bit, I tipped my glass, the Merlot’s severe complexity at first seemingly didn’t know how to react. Then the grapes’ tart sugars found their match with the ice cream’s silky overtones and quickly popped into a broad spectrum burst of sweet creamy tang. And then in a split second it was over.

It was addictive, I wanted to try it again…and again…until my glass was empty. So pairing wine with ice cream really isn’t as far fetched as I thought. Just make sure you don’t take a swig with your mouth still filled with ice cream. Then you have a disjointed gloppy sundae on your hands…something akin to maple walnut ice cream mounded with gummy worms and chocolate chips. Next up for me is a Gewürztraminer paired with freshly made peach ice cream!

photos courtesy of Steve Mirsky and Mirassou Merlot

Acai Black Currant Superfruit Syrup by Sonoma Syrup Company

If you’re looking to add some extra flavorful fruity kick to your cocktails that even fresh seasonal fruits in a blender can’t produce, I suggest you turn to the Sonoma Syrup Company based in California Wine Country. It all began when owner Karen Campion began making infused simple syrups with whole fruit puree in her backyard garden sharing them with neighbors. From there, promotion spoke for itself building her passion into a bustling enterprise.

Campion continually experiments with new varietal flavors of botanical syrups and extracts like Vanilla Bean Crush which includes vanilla bean seeds for a distinct and enhanced flavor. Artisan methods and small batch production ensure this vanilla is like no other you’ve tasted using pure vanilla extract from the best Madagascar Bourbon and Tahitian vine ripened beans available.

My personal favorite that I’ve been using over the last few months is their Acai Black Currant, one of their super fruit syrups. The unassuming little acai (ash-sigh-ee) berry and the black currant are two of the most nutritious and powerfully antioxidizing fruits in the world. Acai is a high-energy berry of a special Amazon palm tree harvested in the rainforests of Brazil that tastes like a blend of berries and chocolate. I take comfort in the notion that this syrup counteracts some of the negative effects of the liquor I’m imbibing. A gentle splash into your favorite drink such as a strawberry margarita gives the flavor a whole new dimension.

Simple and tasty drink recipes, the kind for which you don’t have to hunt to the ends of the earth to find exotic ingredients, are posted on their site to get you started.

photo courtesy of Sonoma Syrup Company

Olive Oil Fresh from the Source

Two events recently led me to write up this post on olive oil. One was doing research for my last post covering Madhouse Munchies from Vermont who uses canola to fry their chips. Although a different type of oil, it got me to thinking about distinctions between oils and what makes some better than others. But the clincher was when I personally ran out of olive oil. A pricier extra virgin bottle that I coveted in the pantry was replaced by a more common bottle from the supermarket out of convenience. I immediately noticed the difference in color, taste, and as far as using it as a substitute for shortening, the purity was unmistakable. That got me to asking myself, “What really creates the distinctions between olive oils and why do some cost so much more?” Here’s what I discovered:

Like wine, olive oil flavor and appearance can vary dramatically depending on the source, variety of olive, soil conditions, and weather. Some olive oils are even single-estate, meaning they come from a single variety of olive grown in the same region. Others, like most Italian oils, are blends from different types of olives and countries.

Extra Virgin

Olive oil is pressed from ripe olives soon after they are harvested. Oil from the first pressing is classified as virgin. Extra virgin simply means oil resulting from the first cold pressing that is particularly low in acid (less than 1%). It’s considered the finest oil, and is likely to have the fruitiest and most pronounced flavor. Just remember that although “extra virgin” is on the label doesn’t necessarily guarantee that this particular oil’s quality and taste are superior.

Virgin

Virgin olive oil is made from olives that are a bit more ripe than olives used for making extra-virgin oil. Although it is produced using the same cold press method, it’s still lower quality since it may contain as much as 4% acid.

Pure

Olive oil that’s simply labeled without distinction or as “pure” is considered commercial grade. After the olives have been pressed for extra virgin or virgin olive oil, the olive mash left behind receives a second cold press resulting in pure olive oil. This type often has a lighter color shade and a bland flavor. The only reason it is “pure” is because there are no other oil types mixed in.

Refined

The only type of oil that you absolutely want to stay away from is refined olive oil. It’s an extremely poor quality tasteless oil with an unpleasant odor that is neither good for cooking or eating straight.

So is it really worth spending $25 on a bottle when a $10 generic can be had? The answer depends on how you plan on using it. Extra virgin is excellent with salads, marinades, serving with bread, and other uncooked uses since it’s so flavorful. A good-quality pure olive oil is perfect for frying or baking since it won’t overpower the other ingredients and resulting dish. So it can really be worth springing for that pricey bottle if you want to savor the oil’s flavor.

photo courtesy of http://topnews.in/health

Madhouse Munchies Sea Salt Chips...Pure and Unadulterated

Straight from the Green Mountain State of Vermont, Madhouse Munchies focuses on only one thing, potato chips that are actually healthy for you made from hand sliced New England potatoes. Unlike the big boys in the chip world, Madhouse is a microchip production…no not as in what’s made out of silicon…but think micro-brews…small batches made on site with the finest ingredients.

Their “production line” began with a borrowed French-fry cooker from a restaurant. After experimenting with different oils, potatoes, and seasonings, they settled on North American potatoes cooked in 100 % pure high-monounsaturated canola oil and topped with only all natural spices, herbs and sea salt. Nothing artificial ever.

So you may be wondering, what’s the big deal about the type of oil that’s used to fry potato chips…as long as it isn’t lard or some kind of animal fat….right? Well, check out the table below courtesy of Madhouse Munchies and decide for yourself:

Madhouse uses only pure canola oil rich in omega-3 and omega- 6 monounsaturated fat which boosts high density HDL (good cholesterol) lowering LDL (bad cholesterol) levels. And best of all, this oil in combination with fresh regionally grown potatoes makes the chips extra flavorful. If you’re not already seeing them on the shelf of your favorite supermarket, health food store, or sandwich shop, ask them to reconsider. The little extra cost is worth it for not only guilt free snacking but the superior flavor alone!

photo courtesy of Madhouse Munchies

Junior Johnson's Moonshine

It all started in the 1930’s when gear heads got together amping up stock cars into speed demons. Sure it was all for the thrills but most of all, hootch was behind it. Don’t forget this was during Prohibition and enjoying alcohol went hand-in-hand with its viability. If you wanted a couple pulls, you had to do more than hit the corner liquor store. Anyone caught carrying liquor in those days was automatically a criminal facing jail time.

The only way to get around the strong arm of the law was fast cars and quick minds…in the days before chop shops, aftermarket parts, and a customized modification at your finger tips. Average coupes were streamlined, fenders chopped off, and engines pumped way up with tons more horsepower.

One place to put these modified stock cars to the test was wide open Blue Ridge Mountain roads in North Carolina full of white knuckle corners and jagged cliffs below assuring gulped-air vigilence from countless kids tall enough to touch the gas pedal. Now there was moonshine upping the ante! Suddenly all this adrenaline and teen angst was the driving force behind spreading what for generations had been a carefully crafted tradition suddenly declared enemy of the State.

Jazzing up the atmosphere an extra notch was a hungry market, not only for locals but for the newly urbanized who suddenly had a bit extra to spend and nary a safe outlet nearby to purchase it.  To feed the market and grab some handsome profits, these kids had to be certain they could evade the law. Fast cars were their ticket and those who mastered the smart moves became champions. Junior Johnson was one such whipper snapper to take up the challenge achieving glory beyond his wildest dreams. His initial driving expertise and “outlaw” image anointed him as creator of the “bootleg turn”, where a driver escapes a pursuer by sharply putting a speeding car into a 180-degree turn on the highway and then zooming off in the opposite direction before his pursuer can turn around. Johnson was also known to buy and use police lights and sirens to fool officers who set up roadblocks.

Johnson gave up couriering moonshine in 1955 for the increasingly lucrative and legal career of being a NASCAR driver. He was easily able to translate his moonshiner driving skills to the highly-pitched professional race tracks. He won five races in his first season finishing sixth in the 1955 NASCAR Grand National.

Enter Joe Michalek in 1995, a big city east coast marketing manager who is now founder of Piedmont Distillers. At the time, his job

Midnight Moon Lemonade

gave him the opportunity to travel throughout the South checking out music festivals and NASCAR races. One evening, Joe found himself in a cabin in the woods listening to a jam session by local blues legends, when someone handed him a jar of peach moonshine. At first, Joe was thinking twice about taking a sip. After all, he didn’t know where it came from or who made it but he did not hesitate long. He took a sip of that cup and was surprised that it was so flavorful and smooth.

Over the next several years, moonshine became Joe’s passion. He read books, tasted all sorts of recipes, watched documentaries and eventually earned the trust of local moonshiners. These old-timers shared their recipes, distilling techniques and general tricks of the trade. Once he had learned as much as he could, Joe decided it was time to share North Carolina moonshine with the rest of the world. Piedmont Distillers opened their doors in 2005 featuring Midnight Moon Carolina Moonshine.

Through a meeting of the minds, Michalek and racing legend Junior Johnson became co-owners of Piedmont Distillers in May 2007 putting Junior Johnson’s Midnight Moon on the market. Based on the original generations-old Johnson family moonshine recipe, this liquor is made in a copper still from corn crafted in small triple distilled batches. Sipping it is a little sweet with a hint of spice but otherwise purer tasting than many premium vodkas.

With summer’s sultry temperatures upon us, Lightning Lemonade which is essentially Midnight Moon infused with lemon tasting just like lemonade is a popular twist on the old classic. Best enjoyed over ice with a splash of water or tonic, it can also be mixed with sweet tea or lemon-lime soda.

photos courtesy of Piedmont Distillers

Gran Sierpe Pisco Punch

First made in the 16th century by invading Spanish conquistadors in Lima Peru, Pisco, a distilled wine similar to brandy, is now celebrated the world over. Introduced in the States during the San Francisco gold rush, the Pisco Punch cocktail, a mix of pineapple juice, lime, sugar, and distilled water achieved epic popularity. By the early 1900’s, many Pisco Houses opened up across San Francisco until prohibition snuffed them out. Only recently has Pisco, particularly that produced by Gran Sierpe, made inroads back into U.S. liquor cabinets and bars.

In order for Pisco to be authentic, it must meet stringent production guidelines. Grape vines are selected ahead of time in August and then carefully tended until the February harvest. Within moments after the grapes are taken off the vine, they are crushed and the juice is collected and distilled in copper “alambique” stills. The grape juice is then stored in stainless steel tanks and fermented anywhere from 12 to 20 days achieving just the right combination of sugar and alcohol. Now wine, it is distilled using the antique alembic process which allows some impurities to remain enhancing the final aroma and bouquet that makes Pisco so unique. The finished product is a translucent 42% alcohol (84 proof) stored for 3-9 months in purified drums to preserve flavor.

The best part is that Gran Sierpe runs some festive promotions like the Pisco Bus, a 50-person air conditioned school bus touring Miami hot spots where you get to jump off and imbibe complementary custom-made Pisco cocktails. Cocktails are subject to change per mixologists’ whims, but are likely to include the Snake Eyes with fresh passion fruit, mango, lime juice, and a dash of jalapeño; Pisco Punch, infused for three days with honeydew, watermelon, grapes, pineapple, and cantaloupe; and the classic Pisco Sour, which meticulously blends the base liquor with fresh lemon or lime, frothed egg whites, and simple syrup. Stay tuned for their latest events.

photo courtesy of Gran Sierpe Pisco

Monte Carlo Hotel

Sticking to the on site restaurants within your hotel does not always make for a wise dining itinerary.  Chances are the price point is set for unwitting tourists and the food may not represent the region’s best offerings.  I recently joined a blogger group on a sponsored visit to Vegas’ Monte Carlo Hotel resolved to challenge this conventional bit of wisdom.  After all, the hotel wasn’t overselling their restaurants as “best on the strip” but simply presented the venues and let you decide.  I was impressed by the sheer range of options and tasty surprises…all the way from McDonald’s Happy Meals to top-chef prepared French dishes at Andre’s featuring North America’s largest cognac selection.  Here are my favorites:

Diablo’s Cantina

First and foremost, Diablo’s is party central right on the strip so be prepared for a boisterous ambiance with drink specials changing by the hour. A play list peppered with rock and hip hop pumps through the sound system and it’s only a matter of time before folks at a nearby table  burst into an all out sing along. When I was here, it was Queen’s Bohemian Rhapsody, falsetto verses included!

Diablo's Cantina Grilled Chicken

It’s no wonder because besides being in Vegas, there’s plenty to celebrate here with over 32 different varieties of tequila, a diverse array of signature drinks, and a full menu of some super tasty entrees. I had the wood grilled half chicken, double garlic sour cream smashed potatoes, asparagus, and ancho chili sauce paired with their Agave Margarita. Chili flecks rim the glass instead of salt giving it just the right kick without worrying about spiking your blood pressure.  You simply can’t pass up their warm fresh baked nachos lightly dusted with lime essence. Others at my table raved about the ultra crisp Box of Angry Calamari served with dipping sauces.

BRAND Steakhouse

As we sat waiting to place our order, all of us couldn’t get over how hushed and relaxing the atmosphere was even though BRAND openly overlooks the flashy gaming floor just steps away.  Must be the result of highly planned acoustics. A whimsical twist to the décor wasn’t readily apparent until I looked up…cow patterns subtly dot the ceiling.

BRAND Steakhouse Sirloin on the Rocks

Now to the food…we started out with thinly sliced raw pieces of marinated sirloin served alongside a super hot rock. Place a strip on top for just 3 seconds on each side and you get perfectly done morsels…a taste of what was next up…a wood grilled 10 oz NY sirloin all seasoned and seared with just the right amount of fat!  And what could be better than pairing this with a glass of their house Merlot.  We passed around sides like crisp lightly sautéed green beans, wood grilled asparagus in truffle fondue sauce, and wild mushrooms simmered in white wine, shallots, and fresh herbs.  One item on the menu caught our eye…the 120 oz. Ultimate Steak for $250…enough for 6 people but if you can eat it all by yourself in one sitting is absolutely free!  Many of us were curious, “Did anybody actually do it?” “Two people,” replied the waiter.  “A large college football player and a man as thin as a rail, methodically chewing each piece thoroughly until it was done.”  It was hard to imagine since none of us even had room for dessert.

Andre’s Restaurant

I didn’t eat here but walked past and spur of the moment took a personally escorted tour by General Manager David Borowik. From the entrance up to the cozy dimly lit cigar lounge, this place oozed refined taste and expense account heaven! Once inside, you’re guaranteed to forget that you’re anywhere near a casino never mind Vegas…more like a serene chateau in the hills of France.  Upstairs guests can relax in three different private dining rooms. In the main dining room, romantic candlelit tables dressed in white

Andre's Cognac Collection

linen, fine sterling silver, Raynaud Limoges china by Alberto Pinto, and delicate stemware complete the setting.

Here are some standouts that will ensure my return here once I either hit it big or my rich uncle kicks the bucket.  Head Chef Andre Rochat personally attends to each dish that leaves the kitchen, their wine cellar boasts more than 1,000  vintages along with an attentive sommelier to assist with the best pairing, their savory chocolate and Grand Marnier soufflé, and the largest cognac collection on the continent with some servings reaching $300 apiece.  More like a museum display showcasing cognacs produced throughout the last century, one bottle sticks in my mind, a 1917 vintage distilled in France entirely by women during World War I when all the men were called to duty.  The flavor was described as more delicate and flavorful than other years due to the extra attention it received.  Now I want a sip of that before it’s lost to antiquity!

photos courtesy of Monte Carlo Hotel and Steve Mirsky