Recipes To Get Your Mind Right: Mixed Drink Recipes from the Great Googa Mooga, in Brooklyn

Last weekend, New Yorkers relished the opportunity to take in the best the city had to offer in the way of music, food & drinks at the annual Googa Mooga festival in Brooklyn.  Despite a rainy backdrop, thousands of adults packed Prospect Park to listen to the likes of Matt & Kim and The Flaming Lips while sipping on some top-notch cocktails made by a few premier NYC mixologists.

Knowing that our readers love strong drinks, one of our good friends shot us a few recipes they had booming in their booth at the event. With names like Quiet Storm & One More Chance, yeah the groups performing might have been a bit on the rock side, but the drinks sounded all Hip Hop. Over all the 3 day event saw over 50 food vendors and 75 beer and alcohol manufacturers do their thing for the lovely people of BK. Heavyweights from the big East Coast in the form of food and drink on hand serving up everything from duck sausage to grilled Maine lobster and Guiness stout brownies to fois gras doughnuts, this years food line up was something to behold.

Check out these drink recipes for new ways to kick up your next back yard function, picnic or whatever you choose to call it.

Enjoy Responsibly.

Uncle Buck

Ingredients:

1 ¼ oz Tequila Don Julio Blanco

¾ oz Pineapple Juice

½ oz Fresh Lime Juice

1/3 oz Ginger Syrup

1 tsp Green Chartreuse

Directions:

Combine Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup and green chartreuse in a cocktail shaker filled with ice.

Shake well

Strain contents into Collins cocktail glass over fresh ice.

Quiet Storm

Ingredients:

1 oz Bulleit Bourbon

¾ ounce lemon juice

1 oz extra dry vermouth

¼ oz simple syurp

Top with ginger beer

Directions:

Combine all ingredients into a mixing tin

Strain contents into a rocks glass filled with crushed ice.

Garnish with 1 mint sprig and lemon

One More Chance

Ingredients:

1 ¼ oz George Dickel Rye

¼ oz Gran Classico bitters

¼ oz maple syrup

¾ oz lemon juice

Directions:

Combine all ingredients into a mixing tin

Strain contents into a rocks glass filled with crushed ice.

Garnish with 1 orange half wheel

Behind The Scenes: Las Vegas Uncork'd 2013

The seventh annual Vegas Uncork’d kicked off in front of MGM Grand’s infamous bronze lion statue where 40 chefs from Bellagio, Caesars Palace, Mandalay Bay and MGM Grand gathered to mark the official beginning of festivities. After each chef was presented with a customized, hand-painted magnum of Mionetto Prosecco, attention turned to Michael Mina. He was filled with excitement as he sabered a bottle of bubbly while Joel Robuchon applauded with approval. There were rounds of cheers from both chefs and spectators as the sparkling wine exploded out.

Later in the evening, Caesars Palace hosted a series of Master Series Dinners where Guy Savoy, Bobby Flay, François Payard, the Pellegrino Family, Gordon Ramsay, Thomas Buckley and Michel Richard served up signature dishes at the same time to a crowd of hungry diners.

Internationally renowned chef and restaurateur Guy Savoy welcomed guests to his Caesars Palace restaurant for a multi-course meal at Dinnertime Decadence with Guy Savoy. In less than a year after opening, Savoy's first restaurant received a coveted Michelin Star. Guests at the dinner enjoyed Lobster, Jumbo Lump Crab and Beets in Cold Steam, Artichoke and Black Truffle Soup and Roasted Duck, Pea Puree, Morels and Canon of Carrot. 

(click read more for the entire story)

Las Vegas Uncork'd 2013: Grand Tasting @ The Garden of The Gods Oasis Pool, Caesar's Palace (Photos)

This years Las Vegas Uncork’d 2013, was something to behold. It isn’t often you can attend a multitude of parties designed to indulge ones gastronomic desires all while rubbing elbows with the most celebrated names in the culinary world. We were able to catch a few great photos and snack on an assortment of feats directly from the minds that control the most sought after kitchens around the globe. Although bon appetite magazine presented the entire affair, a myriad of public relation firms, hotel marketing teams and many other companies helped to make all of these wonderful events achieve the results everyone was anticipating.

Hitting up the Grand Tasting at the Garden of the Gods Pool Oasis at Caesars Palace we were amongst the mob of people looking to get their hands on freshly prepared canapés from the likes of Chuys Tacos, Gordon Ramsay Steak, Hypnotiq, Don Q Rum, Aureole, Tom Colicchio’s Craftsteak and many more. It was interesting to see everyone’s approach to eating so much food in such a tight space, being that everyone was so elegantly dressed. With Chefs like Morimoto, Boon, Colicchio and Ramsay walking amongst the crowd it was truly a foodies dream to be able to shake hands, show some love and enjoy a great cocktail in this atmosphere.

Finding Heaven in the City of Sin: Ferraro's Italian Restaurant & Wine Bar, Las Vegas

Moments shared over an astounding meal seem to provide memories that can last a lifetime. First dates much like a perfectly prepared meal should be savored, flowing smoothly from start to finish without any distractions. A first date or an important business meeting can quickly turn sour, should some unscrupulous food make its way into the mix. Be honest with yourself, not too many things can compare to sitting in an intimate location, looking into the eyes of someone you find yourself hopelessly falling for, eating bite after delicious bite of handmade old-world gourmet faire.

World renowned for its never ending, over the top excesses in all categories of life, the Las Vegas Strip draws foodies, thrill seekers, gamblers and lovers in by the millions annually.  And what better way to keep your guests stuck at the gambling tables than by stuffing them with delicacies created by big name celebrity Chefs? The problem with many of the new eateries helmed by these über Chefs becomes not only getting a reservation but, eating creations that resemble outer space creatures instead of delicious food. Not to say pushing the culinary envelope isn’t needed in this day and age, we strongly believe that taking things to the next level will help elevate everyone’s palates. But what about those nights when you want a dish that was created a few hundred years ago and can only be found in select regions further away than you’re willing to travel? In steps a place like Ferraro’s, an Italian Restaurant and Wine Bar that hands down has everyone beat on the strip when it comes to dishing out authentic Italian cuisine.

Buttermilk Biscuits w/ Guava Jelly

When you wake up in the morning and you start to yawn… that means it is time to make some breakfast and get yourself ready for the day. With breakfast comes the needed energy and nutrition to help power through the day until your next big meal. That is unless you are making breakfast in bed for either yourself or someone else and if that is the case, well then you need to check out these buttermilk biscuits that will surely set the day off on the right foot.

Light and fluffy, not dense and dry is our theory when it comes to making biscuits and this simple, tried and true recipe produces just what the Doctor ordered when it comes to having a little something, something to sop up your morning gravy with.

Remember to not over work the dough when rolling it out, or that will surely result in dry, heavy, disgusting biscuits.

After the biscuits come out of the oven, we like to slice em open with a fork (that helps to create nooks and crannies) and slather a bit of Guava Jelly & Butter inside to help give the rest of the meal some extra kick.

Enjoy!

(click Read More for the Entire Recipe)

Four Mother's Day Libations Fit For A Queen (Mixed Drink Recipes)

When Mimosas just no longer cut the mustard for your Mom, make sure you check out this list of libations built for a Queen (or King.) Mother’s Day is right around the corner so don’t be that guy or girl who plans to show their Mom some love at the last minute, resulting in a crappy gift and brunch at a packed restaurant. 

Show some class this year, by making a few cocktails to pre-game up before you take Mom somewhere she has never been to eat. Some people love flowers while others love getting liquored up and if your guest of honor sways towards the latter, well then let us help you out with some incredibly easy but amazingly elegant looking and tasting drink recipes. 

The Supreme Plate wishes to say “Happy Mother’s Day to all of the Moms found around the World.” Whether you raised your own or someone else’s children the World appreciates all that you real women have done for us over the years.

To my Mother, I couldn’t have gotten this far without you and hope that I am making ya proud.

Having brunch out or at home with the fam? Order or mix up the Maple Collins – a perfect drink that goes well with any Mother’s Day brunch celebration.

Maple Collins

Ingredients:

1.5 oz. Crown Royal Maple

.5 oz. Lemon Juice

1.5 oz. Pineapple Juice

2 dash Angostura Bitters

.5 Simple Syrup

Preparation:

Mix ingredients in a shaker, top with club soda and strain into a Collins glass. Garnish with half an orange slice and a cheery.

(click Read More for all of the recipes)

Arby's King's Hawaiian Sandwiches and Surfing How Could Life Be Any Better?

This post brought to you by Arby's. All opinions are 100% mine.

Arby’s us excited to announce a creative twist to the beloved classic Roast Beef Sandwich, with the new introduction of their delicious new King’s Hawaiian Roast Beef & the King’s Hawaiian Roast Beef & Swiss. Basically take one of the most amazing sandwiched you can find across the Nation and add to it the best bread that could be made in mass and voila there you have it “Roast-Beef-Atopia” as Arby’s calls it. Served hot and made to order on fresh King’s Hawaiian Rolls guests who do choose the King’s Hawaiian Sandwiches can also enjoy the fact that these two new additions are also given the preferential treatment by adding an extra helping of that juicy thin slice Roast Beef. To celebrate this new partnership, Arby's is hosting a Hawaiian Getaway sweepstakes to offer customers a chance at surfing in true paradise. Arby’s KING’S HAWAIIAN roast beef sandwich 

The grand prize winner will receive a trip for two, for a four-night stay in Honolulu, HI, plus a premium group lesson at one of the island’s premier surf schools, Hawaiian Fire. To enter and get all of the juicy details, check out Arby’s Hawaiian Getaway Sweepstakes from April 29th to May 26th.

The Food Holidays of May 2013

May is truly a great month is Southern California. The weather starts to really warm up, the clothes become brighter (and less abundant for you perverts in need of a little visual stimulation) and that means one great thing, life as we know it is about to go Poolside.

May is the National Month of:

National Asparagus Month

National Barbeque Month

National Chocolate Custard Month

National Egg Month

National Gazpacho Aficionado Month

National Hamburger Month

National Salad Month

National Salsa Month

National Strawberry Month

The 1^st week of May is, National Raisin Week

The 2^nd week of May is, National Hamburger Week

The 3^rd week of May is, International Pickles Week        

The 4^th week of May is, National Frozen Yogurt Week

The 4^th week of May is also, National American Beer Week

Memorial Day Monday is National Barbeque Day

Memorial Day Monday is also, National Hamburger & Cheeseburger Day

May 1                  National Chocolate Parfait Day        

May 2                  National Truffles Day

May 3                  National Raspberry Tart Day

May 4                  National Homebrew Day

May 4                  National Orange Juice Day

May 4                  National Candied Orange Peel Day

May 5                  National Chocolate Custard Day

May 5                  Cinco De Mayo Recipes Day

May 5                  National Hoagie Day

May 5                  Oyster Day

May 6                  National Crepes Suzette Day

May 6                  International No Diet Day

May 7                  National Roast Leg of Lamb Day

May 8                  National Empanada Day

May 9                  National Butterscotch Brownie Day

May 10                National Shrimp Day

May 11         Eat What You Want Day

May 12         National Nutty Fudge Day

May 13         National Fruit Cocktail Day

May 14         National Buttermilk Biscuit Day

May 15         National Chocolate Chip Day

May 16         National Coquilles St. Jacques Day

May 17         National Cherry Cobbler Day

May 18         National Cheese Souffle Day

May 19         National Devil’s Food Cake Day

May 20         National Quiche Lorraine Day

May 20         Pick Strawberries Day

May 21         National Strawberries & Cream Day

May 22         National Vanilla Pudding Day        

May 23         National Taffy Day

May 24         National Escargot Day

May 25         National Wine Day

May 26         National Blueberry Cheesecake Day        

May 26         National Cherry Dessert Day

May 27         National Grape Popsicle Day

May 28         National Brisket Day

May 29         National Coq Au Vin Day

May 30         National Mint Julep Day

May 31         National Macaroon Day

The Ginger Julep '68 Fastback

Sometimes all it takes is a bit of classic understated elegance to complete a look. Standing around holding some toxic color cocktail when you're a stand-up individual just doesn't always work. This libation culminates so exquisitely because of the high grade ingredients used and the simplicity in which it is created. Add this recipe to your arsenal of straightforward yet effective cocktails.

The Ginger Julep ’68 Fastback

Ingredients:

1 .5 oz. Bulleit Bourbon

.5 oz. Organic Brown Sugar

¼ oz.  Peeled Minced Fresh Ginger

1.5 oz. Soda Water

1 Lemon or Lime Twist

Preparation:

Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved.

Add a dash of soda to finish dissolving the sugar, stir in your Bourbon.

Finish with ice, soda to taste and a lemon or lime twist.

Enter Your Recipes For A Chance To Attend BlogHer 2013 in Texas

This post brought to you by Pompeian. All opinions are 100% mine.

Every now and then, a bit of change in your life is a good thing. Changing up your routines and styles keeps you from falling into ruts, slumps and becoming bored with your surroundings. In the kitchen, change can often result in the awakening of the senses and spirit. Nothing compares to taking a bite of something memorable for the first time especially when you made it with your own hands. Pompeian & Hungry Girl are challenging foodies and bloggers from all around the World to re-create some of their favorite recipes using Pompeian grapeseed oil or OlivExtra Premium Mediterranean Blend, instead of their usual butter or vegetable oil. All you have to do is simply post your recipe on your blog w/ a picture of the finished product, head to the Pompeian’s Time to Change Your Oil app to share your link, enter your contact info and click submit. The lucky winner will be selected by Hungry Girl Lisa Lillien and will receive an expense paid trip to BLogHer Food ’13 in Austin, TX in June. The winning recipe will also be featured throughout the event courtesy of Pompeian.

Chefs for years have known about the wonders of grape-seed oil because of its high smoke point and its light flavors that lend to just about any dish. We here at The Supreme Plate tend to use the Grape-seed in recipes like these Smoky Fried Chickpeas or this amazing Beef-Stir Fry that will have your friends begging for more. This is an incredibly easy contest to enter and can be won by anyone particularly those of you who have skills in the kitchen and take great photos (which happens to be most of our readers) just make sure you use the right products and then post it to the Facebook pge listed below. Just for entering alone, you will get a coupon for a free bottle of Pompeian Oils that you can use at your local grocery store. Please make sure so that you don’t find yourself excluded from the contest that you keep whatever post you submit, strictly about the contest and the oil itself, don't make this about your recent trip to Greece, that could be where ya find yourself lost.

Student Walkout at Culinary Institute of America

The Culinary Institute of America. [Photo: CIA / Facebook]

(Paula Forbes & Eater.com recently ran this piece which is direct evidence that no matter what you do, always question what you are being told, especially when it involves your future and your bank account.)

Students at the Culinary Institute of America staged a walkout protest yesterday, with about a fifth of the school's attendees demonstrating. According to the New York Times, they were protesting "a weakening enforcement of educational standards," including perceived lowered standards for admittance and graduation as well as rapid expansion. Students at the protest wore nametags declaring the amount of debt they had accrued going to the CIA; one student who spoke to the Times owes $87,500.

But are academic standards weakening? According to the school's provost, admissions standards, at least, are actually going up. The president of the student government told the Times he finds the protest "childish."

This is not the first time the spirit of revolution has seized the students at the CIA. Back in 2008, students demonstrated against CIA president Tim Ryan, complaining that the school's relationship with corporate food led to students learning institutionalized food preparations and lowered academic standards overall.

Students involved in the protest yesterday told the Times they were trying to preserve the reputation of the school, in order to protect their investment in their education. But is culinary school even worth the massive debt, regardless of academic standards? Eh, people have mixed feelings about that.

*The Supreme Plate - Editors Note: As a former graduate from a major Culinary institution here in the United States, who upon graduation was also handed an outlandish bill for my less than 2 years on campus I understand where these students are coming from. The interest in being a Chef or working in the food industry has blown up beyond what anyone could have predicted, especially those currently working in the field. The problem that Culinary many students are facing (i.e. tuition and the taxation that is applied via Sallie Mae & other lenders, the inability to find a good job after graduation and more) is something that most college graduates are forced to deal with upon completing their “program” of choice. You will hear the usual gripes of “I am now a Chef, I deserve to be making $65,000 a year and running a restaurant by now” or my favorite so far “I really didn’t learn anything that I didn’t already know” but the most alarming of them all is “I have graduated and now I really don’t want to go work in a kitchen” or I just simply refuse to pay dues. What it all boils down too, is the frightening fact that we truly live in a day and age of instant gratification. The majority of the students attending Culinary schools across America are very young in age (18-22) and have no clue what they want to be in life so they jumped at a choice to attend a college aimed at making them the most popular thing to be on TV these days, a Chef. I was speaking with a Chef Instructor of mine recently who had left his position at Le Cordon Bleu and had gone back to working in a restaurant. He was telling me that yes he loved the light hours he worked while being a teacher but that the overall lack of desire and the over crowding of the classes (which can directly be attributed too greed and the overall goal of making money,) drove him right out of a job he truly loved performing day in and out. The commercials make it seem as if you go to school, graduate and become a celebrity overnight, which is far from the truth. As in any career the desire to perform the necessary tasks to help you achieve your goals must be present and with today’s students having little to no desire to hustle up a career, it is frightening to think of who will be manning the helm at our favorite eateries over the next decade or so. I applaud the students who took the risk of walking out of class to prove their point, that in itself could have been grounds for dismissal at an institute as prestigious as CIA, but must ask this question did you truly not listen to what the enrolling agent was telling you about the completion rates, final costs and added interests to your loans would be & finally did you not think to ask around from previous graduates as to what they experienced upon completing such an expensive program?   

Fly Food Photos: GraffEaty

Fly Seafood Graffiti

Recipe Of The Day: Deviled Eggs

A recipe for an old school good time…

Summertime is the time for getting your backyard BBQ / park function on. This is the time of year where old relatives bust out some of those good classic recipes no one else can seem to master, but yet everyone thinks they can make.

It is times such as these where the weather is incredible and the action in the streets is endless, where you must have a few tricks up your sleeve, should you be called upon to bring something to a party. Take your friends back to an era where time was spent making dishes and flavor was of the highest importance, instead of what couldbe easily be grabbed at the liquor store, by making some of these Spicy Deviled Eggs. The recipe here calls for 6 because that obviously turns into 12 eggs, but simply double the recipe as many times as you would life to get the right amount you need for your next function. Deviled Eggs are not some thing from the passed that no one enjoys anymore, rather quite the opposite, for many of us they are a throwback treat to the times in life where an older relative took the time to bring something that was packed with simple flavors that could be eaten before the enormous meal was prepared for the day. That takes time and thought, something you just don’t always see these days.

Enjoy

Ingredients: 

6 Eggs, hard boiled, cooled, and peeled cut in half and yolks removed
2 TBS Mayonnaise
1 tsp Spicy Brown Mustard
1 tsp White Wine or Champagne Vinegar
Hot Sauce
Smoked Paprika

Cayenne Powder
Kosher Salt

Fresh Cracked Black Pepper

Directions:
Place the egg yolks in a bowl.

Using a fork, work the mayonnaise, mustard, vinegar, hot sauce, salt and pepper into the yolks to form a smooth paste.

Taste and check your seasoning, go gently on the salt prior to mixing, you can always add more, but adding too much will ruin the taste quickly.

Place the mixture in a small pastry bag with a large star tip.

Fill the egg halves with the filling.

Top with paprika & cayenne powder

Keep cold until served but use within a couple of hours of being made for optimum freshness.

Place on a chilled platter and serve.