This week, we've got a few twists on classic recipes, plus reviews of top brunch spots, burgers and to-go bites in our food blog round-up.
Lindy of the Patty and David Said blog stumbled upon the Cousins Maine Lobster food truck this week. She tried the lobster-loaded tater tots with pico de gallo and creamy cilantro lime sauce, as well as the lobster bisque. Both dishes had the perfect amount of lobster for the price, in her opinion, and they were filled with large chunks of meat. She was more pleased with the tots than with the bisque, which was a tad too thick for her taste, but she still highly recommends the truck.
If you grow your own carrots or simply hate to let edible greens go to waste for lack of a good recipe, you should check out this recipe for carrot top pesto from Nishta of Blue Jean Gourmet. She calls it more of a method than a recipe, because there's plenty of room for tweaking it to align with your tastes. She uses blanched carrot tops, fresh herbs, garlic and almond butter, which she recently discovered is a great alternative to pine nuts when it comes to pesto recipes.
Harold's in the Heights, at 350 West 19th, was visited by Anastasia of the It's Not Hou It's Me blog last weekend, and she and her seven brunch buddies tried nearly the whole menu, including the special Palm Sunday prix fixe offerings. Her top picks were the butterhead salad, the barley risotto with vegetables du jour, the so-called Big Nasty Biscuit and the to-die-for french fries. The desserts were also well-received, including fresh ice cream, bread pudding and fried lemon pie. She says not only was the brunch fabulous, but she's hoping to experience happy hour on the terrace very soon.
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The Eat More Burgers blog has a new write-up on the burger offerings at Karbach Brewing, 2032 Karbach Street, which has become known as almost as much of a dining spot as it is a brew haven. The burger earned top marks with 44 Farms beef, fresh veggies and house-made pickles. It was juicy and slightly tart, with a Hawaiian bun to balance out the tartness, and served with thin, crispy fries. While many other menu items are excellent, including the popular Korean-style fried chicken, the blogger says you should move this burger to the top of your list of Karbach dishes to try.
Duck fat is definitely a stylish ingredient right now, and this duck fat Sazerac recipe from Todd of Honestly Yum is right on trend. Be sure to prep the fat-infused whiskey ahead of time and serve it with the most important meal of the week: brunch. Feel free to use the leftover duck fat to make something else sweet; whiskey-infused duck fat caramels, anyone?
At the end of the day, much like the end of this post, you may find yourself with a great deal of leftovers that simply don't shine as brightly as they did the first time. If that's the case, take Lauren Ross, R.D.'s advice for reinvigorating your leftovers one of four ways: Throw veggies and meats into a fresh salad, make a cake (as in crab cake, not chocolate cake) out of meats and starches, throw together a hash or make a Texan's favorite snack: tacos. Adding a few fresh ingredients to your leftovers can give them the updates that they need to help them keep their appeal and keep you from wasting as much food!
That's it for this week's featured food blogs! Did we miss one of your favorites? Leave us a comment or send us an email to share the blogs you love with us.