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Cocktail Hour: 5 Classic Cocktails

Martini There are martinis and then there is THE MARTINI. Whether you like it dirty, shaken or stirred, with gin or vodka, olives or an onion (or lemon peel), this iconic classic is timeless for a reason. Here at Throomers, we consider ourselves purists with a preference for gin. Try the recipe below for a classic martini that’ll satisfy any martini lover. 4 ounces gin/vodka ¾ ounce vermouth (we prefer a dry vermouth) 1 lemon olives A good martini should be ice cold. Fill a mixing cup or a shaker with ice. Add liquid ingredients and shake/stir until the outside of the mixer/shaker is frosted over. Pour into the martini glass and twist a strip of lemon peel to express the oils and then rub over the rim of the glass. garnish with olives and enjoy. Mint Julep The mint julep is a classic bourbon based cocktail that is particularly enjoyed by southerners during the Kentucky Derby. 1 teaspoon simple syrup 2 oz. Bourbon whiskey 4 Mint leaves plus extra for garnish ice Muddle mint leaves with simple syrup in

Sweet Treats: Decadent Brownies

Brownies…the ultimate baked chocolate dessert to satisfy those chocolate cravings. They can be fudgy or cakey, dotted with chocolate chunks and nuts or swirled with caramel, but there is no denying the decadence of biting into a luscious chocolatey brownie. A perfect brownie is the ultimate comfort food that soothes your soul and satisfies your tastebuds. My absolute favorite brownie recipe is outlined below. It’s bursting with chocolatey goodness from the batter to the half melted chocolate chunks baked into the batter. It’s best served warm or at room temperature with an ice-cold glass of milk. The Ultimate Brownie Recipe 1 and 1/3 cups all purpose flour 1/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 12 tbsp unsalted butter 12 ounces chocolate (chunks, chips or baking chocolate) 4 eggs 1 and 1/2 cups of brown sugar 2 tsp vanilla essence 1 tsp coffee essence (or 2 tsp instant coffee powder) 2 cups of chocolate chips/chunks Method Preheat oven to 350 degrees Grease or line a large baking dish (15″ x 10″) Use a saucepan to melt butter

Take A Bite Out Of New Orleans

10 MUST-TRY RESTAURANTS (& WHAT TO ORDER) New Orleans has serious soul. Its rich heritage and distinct culture are discernable with all five senses. There’s music everywhere! And not just classic New Orleans jazz. Ten-piece brass bands congregate on street corners, and talented, solo rappers spit beats (the city gave us Lil Wayne, after all). I can’t imagine a quiet New Orleans. There’s a celebration for everything, and the city goes all out. New Orleans remains alive 24 hours a day, partially because the nightlife rolls straight into the morning. Beads aren’t just prominent around Mardi Gras: If you look up, you’ll likely find a few strapped in the trees and balconies year-round. La Nouvelle, as it once was called, is dressed in history; the diverse architecture reflects the city’s unique past. Its earliest roots were with the French (1718), overlain by the Spanish and personalized by residents from the Caribbean Isles. By the time Americans took over in 1803, each culture had left its distinctive mark. You’ll notice brightly painted Creole cottages in the French Quarter, and the most

Kingsford SteakAger: Steakhouse Quality at Home

Now you can really have it your way —the finest dry aged beef made right in your kitchen. Peter Luger’s … Pappas Brothers … Bern’s … Gibson’s … CUT, each and every one a worthy destination for those searching for the very best in steak. What if you could duplicate these iconic restaurants in your own home for a fraction of the price?  Not Possible?  Think again… A Superior Steak One of the most universal myths about the finest steakhouses in America is that the unique flavor and textures of their steaks come from some special grades of meat that are only available to restaurants.  In actuality, the secret to great steak is dry aging.  Steakhouses have known about this for decades, and it’s one of the many reasons why people simply give up when trying to duplicate it at home. Dry aging is a process by which large cuts of beef are refrigerated with consistent air circulation taking anywhere from several weeks to several months, resulting in a much more flavorful and tender steak.  And now you can age your steaks,

Steven Raichlen: Ultimate Pit Boss

Back to School  “I spent a lot of time attending school in my younger days.  After graduating high school, I went to college for four years, graduating from Hofstra University on Long Island.  As if that wasn’t enough, I attended Brooklyn Law School for another three years after that! Honestly, after those experiences, I never wanted to see another school again and was ready to start my career.  But now, around 40 years later, I’m ready to go back to school!  Yes, I’ve re-acquired “the bug” to go back to school. “Barbecue University, here I come!”  Barbecue University?  Seriously? Yes, as a matter of fact, Steven Raichlen, the world’s foremost authority on live-fire cooking, is the professor at this esteemed university. Mastering His Fiery Craft A passion for primal flavor in food cooked over a live fire ignites a backyard grill mania. Known as the man who reinvented modern barbecue, Steven Raichlen is an accomplished author, journalist, cooking instructor, and TV host. As inspiration for his books, he has traveled the world in search of all things barbecue and considers cooking

Carl Sobocinski: Serial Restauranteur

Architect realizes his passion lies in hospitality and then builds a food empire. Traveling and eating are two of my favorite pastimes. I enjoy visiting new places, exploring local culture, and dining in what are some of the best local restaurants.  More often than not, I am pleasantly surprised. One of my favorite cities in America is Greenville, South Carolina, which you may have found in just about every article listing the most charming downtowns in America. In fact, I have enjoyed this city so much, I have returned on multiple occasions. Apparently, I am not alone in my assessment. As a matter of fact, the United States Census Bureau announced Greenville as one of the five fastest growing cities in America. In addition to a one-of-a-kind “floating” suspension bridge steps from Main Street, Greenville has a terrific array of restaurants, boutiques, art shops, and museums. On each of the three occasions I have visited the city, I’ve enjoyed the street fairs that are well-attended by visitors and locals alike. There’s the regular Thursday evening live music get-together near the

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry