It’s Passport Week here on Confessions of an Ex-Foodie!

For our Sweet TnT Post of the day today, we take you (and your Louisiana passport) on a tour around the city to find authentic Cajun and Creole cuisine. And, if you can believe it, we found a restaurant for ALL FIVE BOROUGHS!! (Well…technically, we got Mount Vernon. But that’s pretty damn close to the Bronx. We’ll take it this time.) At any rate, come and go on the journey with us, as we continue our Passport – Louisiana Week…

Manhattan
The Delta Grill
700 9th Avenue, (between 47th and 48th Streets)
212.956.0934
www.deltagrill.com

If you’re looking for the perfect blend of Cajun cuisine and sensual Creole, look no further than the Delta Grill, a Louisiana inspired grill on the outskirts of the bustling Times Square. From Delta Grill’s take on Creole Muffuletta sandwiches, a classic New Orleans sandwich filled with rich meats, olive spread, and the most decadent of cheeses, to the Cajun Crawfish Pie, creamy rich bites of tender crawfish seasoned with cayenne and peppers, wrapped in a flaky crust, to their fusion inspired Duck Lady Salad with Raspberry Sauce, Delta Grill is sure to satisfy your taste for New Orleans.

Brooklyn
NoNo Kitchen
293 7th Avenue, (between 7th Street and 8th Streets)
718.369.8348

The great thing about NoNo Kitchen is that it is genuine Cajun and Creole eats that is nice to your wallet. For a treat, try their Smoked Duck and Cracklin Gumbo, served by the cup or the bowl. Feeling adventurous? Wanna really get the true N’awlins experience? Give their Roasted Alligator Sausage, with veggies and a touch of pork, a try. For an entrée, their Blackened Catfish Lafitte with sautéed andouille sausage, crawfish and succotash is a flavorful dish, as is their Honey and Cane Syrup Slow Roasted Pork Tender Loin.

Queens
Bourbon Street Café
40-12 Bell Boulevard, (at 40th Avenue)
718.224.2200
www.bourbonstreetcafe.com

Step inside Bourbon Street Café and step into Mardi Gras inspired elegance. The iconic New Orleans celebration is reflected in the decorations, in the vibe, and, most importantly, in the food. Bourbon Street Café’s interpretation of Cajun and Creole cuisine makes it an ideal place in the heart of Bayside to go and have a good time. Try their Catfish Named Desire, a lightly breaded catfish, pan-fried and topped with crawfish and mushrooms. Be sure to give their desserts a shot, too.

Staten Island
Bayou Restaurant
1072 Bay Street, (off of Hylan Boulevard)
718.273.4383

Leave it to the team at K. Parris to find a taste of Louisiana in Staten Island, the ‘forgotten’ borough! (No worries, Staten Island. We love you. Really.) Now we are absolutely down to take a trip across the Verrazano to try out these alligator burgers that are Bayou’s specialty! Users on New York’s Citysearch RAVED about them. We’re gonna have to go try them for ourselves. You should, too.

Mount Vernon (Bronx)
Tha Bayou Restaurant and Grill
580 Gramatan Avenue
914.668.2634
www.bayourestaurant.com

Ok, so we know…it’s not the Bronx. It’s Mount Vernon. But after we got a chance to experience this place, we decided that it was a MUST that it go on this list. The atmosphere is decidedly the most authentic of all of the other boroughs combined, and true to the spirit of Acadia. Between their Zydeco Salad, chicken and shrimp over bell peppers and mixed greens with a creamy garlic dressing , their Crawfish Etouffee, and their Alligator Sausage with Dirty Rice, Tha Bayou strives to give you good, flavorful Cajun cuisine at good prices. Want the full experience? Be sure to come for dinner, when they host the best jazz and zydeco (the classic fast paced, accordion tinged music indicative of New Orleans) bands in the Northeast.

Want to know more about these restaurants? Check out their websites, or view them on Citysearch! And don’t toss your passports yet…we still have some more history for you, as well as some recipes!

Tags: authentic, Bourbon Street Cafe, Cajun, Creole, cuisine, Delta Grill, jazz, Louisiana, NoNo's Kitchen, The Bayou Restaurant, zydeco

This week’s posts are inspired by a good friend of mine who passed away entirely too soon for all of us. As today would’ve been her 29th birthday, we would be remiss if we didn’t take the time to acknowledge a sweet person who wasn’t always understood, but managed to make her mark on the K. Parris world. Rest in peace C. Enjoy.

Today marks the first month we do a Passport Week! Every 3rd week of the month, we will throw a pin at the map and talk a little bit about what we find behind the pin! In the spirit of our good friend, we thought we’d start by talking a little bit about New Orleans for our usual Cooking Tip Mondays! (And, ironically enough, when we threw the pin, it hit Louisiana. No lie. Strangest thing ever.)

When you think of Louisiana, you think of New Orleans. You can’t help it. Which, of course, for most people, makes you think of Cajun cuisine. Or maybe it makes you think of Creole cuisine. (For me, personally, I think of pralines and Café Du Monde. I have a sweet tooth. *shrugs*) And Cajun/Creole cuisine is pretty awesome, right? Red beans and rice? Gumbo? Etouffee?

Wait a minute…aren’t Cajun cuisine and Creole cuisine two different things?

They are. A common misconception of Louisiana cuisine is that Cajun cuisine and Creole cuisine are interchangeable. Today, on Cooking Tip Mondays, we’ll delve a little into the differences between the two cuisines…and give you, our readers, a great way to know the difference!

Ways to Know It’s Creole

- Creole cuisine traditionally refers to the original French and Spanish settlers of New Orleans who came from well off families. They often sent for or brought with them chefs from European capitals such as Madrid and Paris.

- Creole cooking was considered the more refined of the two cuisines, due to the availability of supplies based on the family’s status. Many Creole chefs would take seafood such as snapper and pompano, all popular seafood in New Orleans, and utilize them in their European style of cooking.

- Creole cuisine is seen as the more decadent of the two cuisines, based on its usage of butter, cream, seafood outside of shellfish, and their usage of fresh herbs and vegetables. Due to the families’ status, Creole chefs had more access to traditionally more expensive products, and their dishes reflected their financial riches in their elegant appearance and style.

- Roux, a traditional means of thickening stews and sauces, was made with butter and flour, and primarily maintained a peanut butter color in appearance, similar to classic European cuisine.

Ways to Know It’s Cajun

- Cajun cuisine stems from the people who populate the Acadian parishes in Southwestern Louisiana. These migrants from Acadia (otherwise known as Nova Scotia) assimilated into the already French speaking Catholic populated parishes, and found themselves having to adjust to the swamps and bayou terrain, as well as the game meat and exotic shellfish and produce, most o f which they were not used to.

- Contrary to popular belief, Cajun cuisine’s base is not heavy on hot spices, as many restaurants interpret it. Rather, the basis of most Cajun cooking is the ‘Holy Trinity’…bell peppers, onions, and celery. In addition, Cajun cooks relied on the use of sassafras (filé) leaves, garlic, thyme, and other easily accessible herbs to create the flavors they were looking for.

- Most of the flavor in Cajun cuisine stems from the slow cooking process and the use of the herbs and seasonings mentioned before. Cajun cuisine, sometimes also called the “three pot affair”, was meant to be simple in preparation, no frills cooking at its finest. As a result, the appearance of their food was not always refined, but was always full of flavor.

- Unlike a Creole roux, Cajun roux is relatively dark in color, primarily due to the lack of resources available to Acadian residents. Cooks would use oil as opposed to butter to create their roux, and the roux slow cooks from anywhere from 15 to 45 minutes.

There is SOOOO much to know about the differences between Cajun and Creole cuisines! Here are some places you can learn more about these flavorful options…

History of Cajun Cuisine

History of Creole Cuisine

Check us out tomorrow for some of the hottest (and genuine!) spots for Cajun and Creole cuisine! Until then…

C’est tout á demain, cher! (That’s all until tomorrow, dear!)

Tags: Cajun, Creole, cuisine, food, Louisiana, love, passport, tribute

Hey hey hey!!

If you checked our blog out yesterday, you saw that we are talking about sandwiches this week! If you missed yesterday’s entry, check it out here – Cooking Tip Mondays – The Sandwich Edition!

Now as you may or may not know, we truly enjoy going out into the city and trying new things, particularly restaurants. In keeping with this week’s Sandwich theme, we present to you the top 5 sandwich spots in the city (according to the K. Parris crew, anyway)

Here we go!

#5. Katz’s Delicatessen (205 East Houston Street, NY NY 10002)

Ahh, Katz’s. Who doesn’t know about the landmark deli in the Lower East Side that has been serving up mammoth sandwiches since 1888? Sure, they break all of the traditional rules and tips of a sandwich – the proportion of bread to filling is astoundingly disproportionate. But who cares? If you’ve ever had a Katz’s sandwich, then you understand why in this case, it doesn’t matter. Katz’s high quality, melt in your mouth deli meats, coupled with sharp brown mustard on their distinct rye bread, is a sandwich that you can’t help but fall in love with. Sandwich too big for you? Do what we do – take out some of the meat and save it for snacking with their fresh pickled cucumber later. (and be SURE to try the pastrami. Seriously.) They also offer traditional deli sides, like their specialty coleslaw or potato salads.

#4. better burger nyc (Various Locations in NYC)

A burger’s a sandwich too, right? And here at better burger, they make their burgers right – and as healthy as a burger can possibly be. Their selection of organic, antibiotic and hormone free meat and poultry set them apart from other burger chains. They keep everything simple and flavorful. For the vegan in you, they offer both vegetarian and soy options, as well as awesome and healthier alternatives to the fast food side. Don’t let their healthier approach fool you, though: these sandwiches/burgers are to die for…and number 4 on our best sandwich list.

#3. eatery nyc (798 Ninth Avenue at 53rd Street)

You may have heard us talk about eatery nyc before, either during our Week for Kids, or on one of our sister magazines, GraeGram. Their sandwiches are worth the additional mention. Try their Portobello flatbread with baby spinach, jack cheese and hummus to satisfy the vegetarian desires in you. My daughter was in love with their turkey burger – and for good reason, it was fresh, juicy, and satisfying. For a little bit of spice, their Southwestern Chicken Panini with Sweet Chipotle Aioli. With great drinks and a relaxing yet chic atmosphere to round out their great sandwiches, eatery is a must try – and number 3 on our list of awesome NYC sandwiches.

#2. Epstein’s Bar NYC (82 Stanton Street, NY NY 10007)

Epstein’s is another restaurant you may have heard us talk about before in our ode to the Lower East Side. All jokes aside, we talk about the LES restaurants so much because there are so many great ones out there! If you’ve never ventured to the LES for some grub, you definitely should. Anything and everything is down there. Believe me. Epstein’s is one of those treasures. Their grilled chicken wrap with herbed mayo is off the chain. (Yes, we said off the chain.) They have a pretty great sandwich menu, from their steak and cheese wrap to the traditional club…and they are all. Good. Pair your sandwich with a Blue Moon or a Stella Artois, or, even better, one of their awesome cocktails, and you have a recipe for success…and the number 2 sandwich spot on our list.

#1. Jackson Hole Diner (Various Locations in NYC)

If you’ve never had a 7 ounce burger at Jackson Hole, you’re missing out. The grilled greatness of a Jackson Hole burger is unparalleled! (Hey. We should do a burger week! Hmmm…) But Jackson Hole is not number 1 on our sandwich list because of their burgers…they are number 1 because their sandwiches are something to write home about. Seriously. Aside from having one of the biggest selections of sandwiches in NY, they are all pretty awesome! (Not that we’ve tried them all. Just saying.) They have the usual sandwich fare - a must try is their tuna melt, for starters – but we especially love their lineup of unusual sandwiches such as the Rustler Sandwich and the Akaboura Chicken Sandwich. So go and check them out in any of their ten NYC locations – in Queens, or in Manhattan. Trust us. You’ll be glad you did. There’s a reason they’re number 1 on our list…=o)

Have a suggestion for this list? Email us! Ex_foodie@kimberlyparris.com

Tags: better burger, bread, eats, Epstein's, food, GraeGram, Jackson Hole, Katz's Deli, pastrami, sandwiches

Hello, hello everyone!

We’re back again for another Cooking Tip Monday! If you checked with us last week, you saw our week on no cook foods. If you missed it, check out our cooking tips from last week here.

Moving on!

This week, in keeping with staying cool and away from the stove as much as possible, we figured, let’s talk sandwiches! Who doesn’t love a good sandwich? Here are some tips for keeping your sandwiches yummy and delectable…

Tip #1. Keep it easy. The best part about a sandwich is in its simplicity. You have the bread – be it bun, flat bread, wrap, naan, whatever you choose…and you have the filling. See? Simple. Rumor has it that the Earl of Sandwich managed to get the ‘sandwich’ named after him all those many years ago by throwing salted beef between two slices of bread so that he could continue to gamble and eat at the same time. Therefore, do you really want a sandwich that requires a whole lot of hoopla to make and even more to eat? Not really. Keep your fillings easy to make…and even easier to eat. The more loose parts you have, the bigger likelihood that you’ll be eating your sandwich with a fork.

Tip #2. Keep it thin. In keeping with the concept that sandwiches should be easy to make and easy to eat (yes, emphasis on the eating part, that’s why we’re all here, lol), your filling choices should be relatively thin. This way, you can pile it on for a filling sandwich…and still manage to keep it easy to eat. Who wants to be taking forever to chew on a piece of roast beef, or having a hard time swallowing a carrot, or, even worse, lettuce? Keep your slices/components thin, and everyone will be happier for it. =o)

Tip #3. Keep it firm. Your bread, that is. If it’s a regular sandwich, firm bread is best. By firm, I don’t mean a humongous loaf of bread (although that IS ok, sometimes). If your filling is something like meatballs or smothered turkey (you know, your typical leftover sandwich), firm bread is best. If it’s something like a veggie sandwich, a wrap or flat bread is your better choice. Firm is still best, no matter what, which leads us to our last tip…

Tip #4. Keep it light. If you grew up in certain neighborhoods in various hoods across the Northeast, you’re probably familiar with what one might call the ‘hood’ hero: heavy on meat and cheese, light on lettuce and tomato, extra heavy on mayo/mustard/pickles/sweet or hot peppers/vinegar, all depending on which ‘hood’ you grew up in. Now that we’re all grown up, we (should) know that heavy condiments make for a soggy sandwich, no matter how firm the bread is. Keep your condiments light – enough for flavor, but not enough to create a soggy, hot mess.

For more cooking tips, or to provide some of your own great ideas, don’t be shy! Email us! Ex_foodie@kimberlyparris.com… We’re looking forward to hearing from you!

Tags: bread, condiments, delectable, eating, food, John Montagu, sandwich, yummy

What’s up, everyone?

If you’ve been rocking with us this week, you’ll notice that we’ve been talking about no cook foods all week long! We gave you some Cooking Tips on Monday and great places and books to find no cook foods on Day 1 of our Sweet TnT Weekly Post! Today, we bring you two of our favorite recipes that you don’t have to, well, cook! Here we go…

We are BIG fans of ceviche here at K. Parris. The savory Latin dish that is ‘cooked’ in citrus juices (usually lime) is refreshing, easy to make, and big on flavor. Our version combines delicious freshwater shrimp and fresh snapper in a spicy Caribbean inspired marinade that is sure to delight. Enjoy!

Shrimp and Snapper Caribbean Ceviche

1 pound freshwater shrimp, (21/25), deveined
1 pound red snapper fillet, medium dice
½ cup fresh papaya, medium dice
¼ cup yellow pepper, small dice
¼ cup red pepper, small dice
1 tsp scotch bonnet pepper, minced
1 cup lime juice
½ cup grapefruit juice
2 Tbsp honey
1 Tbsp cilantro
½ tsp Spanish paprika
¼ Vidalia onion, shredded
Salt and pepper to taste

Directions:
In a non-reactive bowl, combine the lime and grapefruit juices, the honey, cilantro, paprika, shredded Vidalia onion, salt and pepper, and whisk till combined. Add the diced peppers and scotch bonnet and set aside for an hour to let the flavors develop.

Take shrimp and slice each along the deveined line until they are all cut in half lengthwise. In a different non reactive bowl, soaked newly cut shrimp and diced snapper in a bath of 2 squeezed limes and cold water to cover. Sit in the fridge for an hour. Drain and recover with the citrus marinade from earlier. Cover tightly and place in the fridge overnight, periodically checking and turning the mixture. The ceviche is ‘cooked’ when your shrimp is a vibrant pink, and your snapper firm to the touch. Drain and enjoy!

Strawberry Watermelon Salad with Pear Walnut Vinaigrette

1 cup strawberries, halved
1 cup watermelon, seeded, large dice
¼ cup yellow peppers, sliced
¼ cup Anjou pears, sliced
1 cup arugula, rinsed and dried
¼ cup goat cheese crumbles

Pear Walnut Vinaigrette

¼ cup pear nectar
¼ cup lemon juice
1 Tbsp Dijon mustard
¼ cup walnut oil
1 tsp grated fresh ginger
Salt and white pepper to taste

Directions:

In a large bowl, combine all of the salad ingredients and set aside. In a separate bowl, combine pear nectar, lemon juice, Dijon mustard, ginger, salt and pepper and whisk together. Slowly drizzle in walnut oil, whisking to combine. When mixture is fully combined without separating, toss vinaigrette into the salad and let rest in the refrigerator to marinate for an hour. Enjoy!

Tags: Caribbean, ceviche, citrus, cooking, K. Parris, Latin, lime, no cook, salad, savory, shrimp, snapper, strawberry, watermelon

What’s up, everyone? Our goal of the week? Keeping you out of the kitchen with some no cook food ideas! If you missed it yesterday, we did Cooking Tip Mondays - the best kept secrets on ‘cooking’. Check out these three great places we came across for no cook foods…

No Cook 1. Now, we don’t know how allyuh feel about ceviche, but we LOVE it…and so does Esther Sung, writer for Epicurious’ The Epi-Log, who introduces Douglas Rodrigues’ The Great Big Ceviche Book, chock full of ways to create this delectable Latin dish. You can check out that article (and where to find the book!) here.

No Cook 2. This writer loves Food and Wine. And why wouldn’t you? Food and Wine Magazine has been on the cusp of the culinary world for quite some time, keeping up with the trends and the like. Their slide show for 10 Easy No Cook Dishes gives you great ideas – and great visuals. Check out F&W’s No Cook list here.

No Cook 3. Don’t feel like ‘cooking’? Go out to eat – raw, that is. Rockin’ Raw, a raw vegan restaurant in the Greenpoint section of Brooklyn, specializes in delicious eats – all vegan, no cooked food anywhere on the menu. Their bold flavors and creative spins on your favorite foods sets them well apart from other restaurants – and got them rave reviews on Yelp! as well as numerous other food outlets. We will be there for their brunch on Sunday. You should give them a try, too. Check Rockin’ Raw out here.

By the way…if you know of some awesome no cook eats, either in a cookbook, on the web, or in a restaurant, let us know about it! Email us! Ex_foodie@kimberlyparris.com

We’ll check you Thursday, where we hit you with our own personal no cook recipes that we’re sure you’ll love! XOXO

Tags: cooking, Epicurious, F&W, food, Food and Wine, no cook, raw, Rockin Raw, vegan

Summer Restaurant Week 2010 is back again!

(Image Courtesy of NYCGo)

If you don’t know about Restaurant Week, it was started in 1992 as a lunch only promotional event for $19.99 a person. Today, lunch is under $25 per person, and dinner is $35 per person from participating restaurants’ Restaurant Week menu. (This price does not include beverages or gratuities. Please, please be nice and tip your servers. ) Restaurant Week starts July 12, and ends July 25. This writer drummed up some Restaurant Week suggestions for a close friend and decided that the recommendations were too good to keep away from you all…so here we go!

Blue Water Grill:

Cuisine: Seafood New American.

As part of the B.R. Guest Restaurant group, Blue Water Grill boasts sleek, swanky surroundings and fresh, flavorful food. This writer’s suggestion? The Roasted Day Boat Cod. Served with Sweet Corn Puree and Clam-Chorizo Provencal, the flavors are sure to light up your palate.

Check out their menu: Summer 2010 Restaurant Week Menu, Blue Water Grill

Brasserie 1605:

Cuisine: New American.

This is a restaurant that this writer is DYING to try, especially their Pan Seared Red Snapper with Plantain Chips and Spiced Tomato Vinaigrette. Their casual chic atmosphere lends to their success…and I’m sure that the spectacular view of Times Square doesn’t hurt.

Take a look at their menu: Summer 2010 Restaurant Week Menu, Brasserie 1605

City Lobster & Steak.:

Cuisine: Seafood.
Both this restaurant and their sister restaurant, City Crab & Co., boast an awesome collection of fresh seafood at reasonable prices. Their wine list perfectly complements their collection. Try their Grilled Fillet of Salmon with Lemony Spinach and a Maine Crabmeat-Wasabi Beurre Blanc.

Here’s their menu: Summer 2010 Restaurant Week Menu, City Lobster & Steak.

Fig & Olive Fifth Avenue:

Cuisine: Mediterranean.

Fig and Olive Fifth Avenue boasts a plethora of olive oils with every dish they serve. This writer cannot wait to try in particular their Grilled Thyme Chicken Paillard.

You can check out their Restaurant Week menu here: Summer 2010 Restaurant Week Menu, Fig & Olive Fifth Avenue

Kellari Parea Greek Bistro:

Cuisine: Greek.
You may have heard us talk about Kellari Parea before – we reviewed their Gramercy Park location for Confessions of an Ex-Foodie a while back. What’s a must? Yesterday’s Lamb…slow marinated and roasted for 24 hours. Believe me…you want the lamb…and this restaurant…in your life.

You can look at their menu here: Summer 2010 Restaurant Week Menu, Kellari Parea

Rayuela:

Cuisine: Nuevo Latino.

Actually…if you ask Paul Fernandez, executive chef of Rayuela, he will tell you that the cuisine that they put out is Freestyle Latino, a mélange of Latino culture and newer techniques. Either way, Rayuela’s food is as unique as it’s name. Ellen Sternau, owner of How Sweet It Is (you may remember her from our Top 5 Cupcakes Blog for Cupcake Week - ) did their grand opening cake, and she agrees (as will you) that Fernandez’s food is nothing short of amazing. You can take a look at our recommendations for Rayuela in our Shuga Magazine article for Father’s Day…

And you can check out their prix fixe menu here: Summer 2010 Restaurant Week Menu, Rayuela

Ruth’s Chris:

Cuisine: Steakhouse.
You know we had to include a little flame grilled red meat for all our meat and potato lovers out there…and this is exactly what you’ll get at Ruth’s Chris. Delicious steak, hearty potatoes, traditional steakhouse sides, sexy chic atmosphere. What a glorious thing. =o) And, of course, their Restaurant Week menu features, besides steak, a succulent stuffed chicken breast, and North Atlantic salmon, for your non red meat eaters.

Take a look at their menu: Summer 2010 Restaurant Week Menu, Ruth’s Chris

B. Smith’s - Restaurant Row

Cuisine: Southern/Soul/New American

Ahh. Where would we be without a little soul in our lives? We had to include B. Smith’s Restaurant on Restaurant Row. B. Smith, coined the “Black Martha Stewart”, hosted her own series, “B. Smith with Style”, comprised of her own lifestyle tips and creative spin on houseware and foods. Be sure to try the restaurant’s Grilled Algerian Lamb with Three Peppers. Succulent and delicious.

Look at B.Smith’s Restaurant Week Menu here: Summer 2010 Restaurant Week Menu: B. Smith’s

Asia de Cuba at Morgan’s

Cuisine: Asian Latin Fusion

Part of the China Grill Management team that hosts other restaurants such as Ed’s Chowder House and The Empire Rooftop Hotel, Asia de Cuba boasts an Asian Latin fusion flair to their dishes, giving everything an uber swanky feel. Give a try to their Honey Rhum Glazed Pot Roast of Pork, even if you’re not a pork eater. You’ll adore it. I promise.

See their menu for Restaurant Week here: Summer 2010 Restaurant Week Menu: Asia de Cuba

If you have any other ideas or suggestions for restaurants during Restaurant Week, shoot us an email at ex_foodie@kimberlyparris.com! We will post reviews for Restaurant Week under the hashtag #NYCRestaurantWeek…so stay tuned! =o)

Tags: Blue Water Grill, Brasserie 1605, City Lobster & Crab Co., eating, Fig and Olive, food, NYC Restaurant Week, Rayuela, restaurant, RuthsChris, W Hotel

Hey all!!

Cooking Tip Mondays are back with a vengeance! This week, we’re bringing you food that you can enjoy, without having to slave over a stove or anything. We know it’s hot outside, believe me…and instead of trying to attempt to turn anything on that would bring more heat into your life, we thought it’d be nice of us to introduce you to No Cook Foods. Pretty cool, huh? (pun intended).

Here are some quick tips of the trade when it comes to cooking foods without cooking them…=o)

Tip #1. Keep it Fresh. When you’re making anything that you don’t want to have to cook, fresh ingredients are key. Yes, granted, you should always be using fresh ingredients, of course, but sometimes you can get away with using components that are not as fresh because you know you’re going to cook it. Not so with no cook foods. The fresher, the better (and of course, the safer).

Tip #2. Keep it Small. When making something that you don’t plan on cooking, you should keep your cuts small to allow for maximum flavor. For example, a cold fish dish should be cut into small pieces, so that the marinade will soak in faster and help the fish to be palatable and delicious. Fruit and other salads should be bite size, too.

Tip #3. Keep it COOL. If you’re not cooking your food, especially if you’re using a protein, you must keep it below 40 degrees Fahrenheit while you’re not eating it. Not doing so is a recipe for disaster…and a sure fire way of getting yourself sick, even if it is just fruit. Believe me…food poisoning is never fun, particularly not during the summer.

Tip #4. Keep it Bold. Normally, when you cook something, you are relying on the cooking process you are using and the seasoning that you do before hand to flavor your food. In the case of non cooked food, seasoning should be your friend, your trusted confidante, your…you get the picture. Pick bold flavors that will shine through in your dishes.

Tip #5. Keep it…well, actually, DON’T keep it long. Anything that is not cooked will always taste better the next day. We know this. It might even be fan-TABULOUS (it’s a word in our world, leave us) the day after next…but 2 days should be the max on any non cooked food. Believe me; all of the refrigeration in the world doesn’t help when Mr. Bacteria and his goons are ready to go ‘long and tek over allyuh food. LOL.

Check out tomorrow’s Sweet TnT Post on great places/books to find some delectable non cooked foods! Until then…enjoy! =o)

Tags: cooking, easy, food, fruit, heat, no cook, quick, vegetables

Hey everyone! If you’ve been following us on Twitter at KParrisCooks, you might have noticed that it’s Cupcake Week!! And what an exciting week it has been. Monday was all about helpful cupcake making tips, our first Sweet TnT Post on Tuesday boasted the Top 5 Cupcake Spots in NYC, and yesterday was our Wacky Cupcake Wednesday, where we brought you some of the hottest looking cupcakes!

Today, it’s our turn. Check out our tasty Pina Colada Cupcake, sure to make you grab it and head for the nearest island!

Pina Colada Cupcakes

Batter:

3 cups cake flour
1 Tbsp baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs
2 teaspoon vanilla extract
¾ cup buttermilk
½ cup coconut milk

1. Preheat oven to 350°F (175°C). Line cupcakes pans with cupcake liners. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer (use either a paddle attachment or beaters). Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed and stir vanilla into the buttermilk. Combine with the coconut milk. Add the dry ingredients alternately with the milk mixture. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Using either a medium size ice cream scoop or a ¼ cup measuring cup, spoon the batter into the prepared cups. Drop the pan onto the counter top to burst any air bubbles, allowing the batter to settle.
7. Center the pans onto the lower third of the oven and let bake 15 to 20 minutes or until the cake is lightly brown on top, but still soft to the touch, and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes.

Glaze:

2 cups confectioners’ sugar
¼ cup pineapple juice, plus more as needed
3 ½ Tbsp coconut rum, plus more as needed

When the cupcakes have cooled slightly but not completely, combine the ingredients for the glaze. The glaze should coat the back of a spoon thickly and nicely, but have a good pouring consistency. In each cupcake, use a toothpick to poke a few holes (no more than four). With your spoon, coat each cupcake with the glaze, twice if necessary. Allow to cool completely. Sprinkle with toasted coconut and a slice of caramelized pineapple, if desired.

Enjoy!

Tags: cupcake, CupcakeWeek, island, pina colada, recipe

Cupcake Week is in full force this week!! Today, we take a look at some of the cutest, wackiest, most creative cupcakes on the East Coast (with some other places snuck in for flavor). Hit us up at ex_foodie@kimberlyparris.com to tell us about the wackiest cupcake you’ve seen lately!

How Sweet It Is, New York, NY (WEBSITE)

Ellen Sternau, Executive Pastry Chef at How Sweet It Is and #2 on our Top 5 Cupcakes in NYC, creates wondrous creations with her cupcakes. This particular cupcake is kid friendly and set in a farm, with cute marshmallow sheep and the like. Adorable!

Pink Cake Box, Denville, NJ (WEBSITE)

Anne Heap of Pink Cake Box has been one of our cake inspirations for years, before any of us ever stepped foot into a culinary school! Their billiards cupcakes are right on the money – all they are missing is the pool cue!

Classic Bakery, Gaithersburg, MD (WEBSITE)

When they said classic, they meant it! Classic Bakery’s elegant depiction of a “Girl’s Best Friend” includes the real deal: a 2.5 carat princess cut, right in the center! (Just don’t eat the diamond, though.)

The Atlanta Cupcake Factory, Atlanta, GA (

href="http://www.theatlantacupcakefactory.com/">WEBSITE)
This Atlanta based bakery, a small time operation that serves select parts of the booming city, came up with this whimsical cupcake in honor of the chocolate covered pretzel. Cute, adorable, and tasty looking!

Icing Dreams, White Park, MN (WEBSITE)

Based in the White Park section of Minnesota, Icing Dreams’ elegant depiction of flowers and cupcakes is a work of art. Check out these cupcakes that they created!

Smiley’s Sweets & Creations, Sacramento, CA (WEBSITE)

Photographer Lisa Smiley began dabbling in cooking and baking a few years back…and then photographing the results. Check out her hamburger cupcakes…it’s easy to think that perhaps they’re the real thing!

Hello Naomi, Newcastle, AU (WEBSITE)

Ok, so Hello Naomi isn’t in the US. At all. They’re located in Australia. But seriously, guys!! Look at the CUPCAKES!! Sushi?? PAC-man?!? Awesome awesome cupcakes! (Naomi, if you EVER want to come to NY…you can stay with us. Seriously.)

Lisa Edsalv, Food Stylist (WEBSITE)

If you’re into fashion AND food…you want to ‘holla’ at Lisa. Lisa Edsalv is one of the premiere food stylists in the country. Her work has graced the cover of many a magazine. Here, she combines fashion designers such as Louis Vuitton and Betsey Johnson for a ‘haute’ cupcake look.

Cupcakes Take The Cake (WEBSITE)

Ok, so this NY based blog is all about cupcakes, all the time. Check them out. That is all.

For more info on Cupcake Week, or to contribute to our Cupcake Week, email us!!! Ex_foodie@kimberlyparris.com

Tags: Betsey Johnson, cool, Cupcake Week, diamond, farm, flowers, haute, Louboutin, Pac-Man, sheep, wacky