Spatchcock your Turkey!

November 26, 2014 Meals @ HomeRecipes  No comments

As it is Thanksgiving tomorrow, and we will be feeding a bunch of people at our house, we had to make sure we didn't run out of turkey so we go a very large bird.  Rather than getting up at the crack of dawn (it is a holiday and we should at least get to sleep till 7am!) to get the bird ready to go, we decided to look for a quicker way to cook our giant turkey. We came across a funny sounding technique called Spatchcocking!

If you have absolutely no idea what I am talking about, here is the technical definition of Spatchcock: A spatchcock, otherwise known as "spattlecock", is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term "spatchcock" is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be

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The Lumière

November 26, 2014 CocktailsRecipes  No comments

While attending the recent Grand Opening of Spirit World I purchased a bottle of St. Germain, a French elderflower liqueur that I have always had mixed in cocktails as a complementary spirit to add a bit of sweetness to a cocktail. I hadn't run across any cocktails that used St. Germain as the base spirit, so I started checking out various St. Germain based cocktails and while doing some research I came across an interesting sounding cocktail on Saveur.com called the Lumière.  This cocktail was developed in Brooklyn, New York as a movie inspired cocktail at the Nitehawk Cinema, a dinner and drinks movie theater by their director of beverages Jen Marshall. Using gin, St. Germain and green chartreuse, this cocktail has a complex layered flavor profile that is sweet and herbal with a nice warming mouth feel.

The Lumière

1.5 oz Gin
1 oz St. Germain
.75 oz Green Chartreuse
.75 oz fresh lime juice
A dash of bitters (orange if you have it, but Angostura

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Grane Whiskey Dispensary and Craft Cocktails

November 23, 2014 OmahaReviews  8 comments

This is going to be a quick little impression and not a full review as we want to have a chance to have a longer visit than our impromptu one we had on a recent evening.  We had attended a meeting and had a little time before we had to be back to get the kids so we decided to head out and grab a drink. Mrs. Nom mentioned that we should give Grane Whiskey Dispensary and Craft Cocktail a try as we were in the midtown area.

Grane is a fairly recent addition to the popular Midtown Crossing development and is the brainchild of the folks that brought us the great wine tasting store Brix where you can use the automated wine dispensing machines to sample various wines as you go. Grane Whiskey takes the automated wine dispensing technology found at Brix to create a whiskey tasting bar where you can try 20-25 different whiskeys using the machines with out waiting for a bartender.  There is also a traditional bar with an amazing selections of whiskeys arrayed on shelves behind the bar.

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Over Easy – Omaha

November 17, 2014 OmahaReviews  11 comments

Overeasy-5With our kids having a slumber party at the grandparents, Mrs. Nom and I had a chance to go out for a nice breakfast with just the two of us.  In west Omaha, there are the usual chain places you can head to for breakfast, but not a whole lot of locally owned restaurants that are open for breakfast. There are the usual chain places, doughnut shops and fast food places, but no real options for a great breakfast until Nick Bartholomew and Chef Tim Maides opened up Over Easy and brought their unique brand of breakfast place to the West O.

About year ago, Over Easy opened up bringing a locally owned place that offered locally sourced food and creative chef driven gourmet dishes that served breakfast and lunch exclusively. We have eaten there a number of times over the last year and it has become one of our go-to places when we get a chance to have breakfast out (which sadly is quite few and far between). It is one of those spots that works for a quick bite or a nice sit down with

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Grand Opening at Spirit World

November 13, 2014 NewsOmahaReviews  4 comments

SpiritWorldGrandOpening-9

This past weekend I attended the grand opening of Spirit World's new location in Aksarben Village. Being a craft cocktail enthusiast / amateur mixologist, one of my favorite places to wander in and browse is Spirit World.  Spirit World has long been the source for specialty liquors, wines, microbrews and other specialty items, but as their selection grew the original space at 76th and Pacific started to feel cramped and cluttered.  When the Wohlners Grocery space became available in the growing Aksarben Village, Spirit World saw the opportunity to grow and revitalize their business in a new space, adding a private party room, a whiskey and wine tasting bar and a new outdoor seating area.

The new location is far more open and airy, the big windows and high ceilings giving a wide open and welcoming feeling to the space. nice wooden shelves filled with a wide selection of wines organized by region and type. The aisles are much wider than the old building, which helped me feel

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Comme Ca – Brunch

November 9, 2014 Las VegasReviews  5 comments

Comme Ca Brunch - Duck Confit Cinnamon RollOn our last day in Vegas for this trip, we went to Comme Cą at the Cosmopolitan for brunch. Having eaten there a few years ago and having such a great experience, we decided that we were going to return the next time we were in Las Vegas.  We had been hearing great things about the brunch from friends, and when we ended up having a day with no plans,  we took the opportunity to enjoy a lazy morning and roll out in the late morning for brunch.

Comme Cą is the brainchild of Chef David Myers and was based off his original location in West Hollywood.  A modern french brassiere, dark wood trim, reds, tile floors, cool chalkboard art, all combine in a Parisian vibe that fits into the hip and cool Cosmopolitan. The modern dishes all have roots in classic french cuisine and are prepared under the supervision of Vegas culinary veteran Chef Brian Howard as the Executive Chef. Chef Howard has a history in other Vegas restaurants like Bouchon, and his attention to maintaining Chef Myers vision

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Building a Food Foundation – Raising A Barn at Darby Springs Farm

November 5, 2014 News  4 comments

Last winter Mrs. Nom and I had the opportunity to go to the Nebraska Producers Choice Chef Awards Dinner which was put on by the Nebraska Sustainable Agriculture Society where we learned about the NSAS and their mission to promote the growth of sustainable agriculture while enhancing the relationship between farmer and the end users. We had the opportunity to meet many different member farmers who talked to us about their farms and their produce. One of the farmers we kept hearing about was William Powers, a farmer from near Ceresco, Ne, and the executive director of the NSAS for the past 6 years.

William and Crystal Powers and Family - Farmers at Darby Springs Farm - Picture Courtesy of Powers Family

William and his wife Crystal are young farmers who are passionately committed to the local sustainable movement and have made their farm Darby Springs Farm not only a working farm, but also a teaching farm where they can help beginning farmers to learn techniques for success. 

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Apple Streusel Dump Cake

November 3, 2014 Recipes  8 comments

appledumpcake-5After our recent trip to the great orchards in Nebraska City, were we bought two bushels of apples last month to make a TON of apple butter (our boys are obsessed with apple butter) and apple pies, I decided to use the last ones on an Apple Streusel Dump Cake. Easiest cake to make there is and the buttery caramel flavor with bits of crispy crunch and the sweet bits of apple makes this absolutely delicious!

I cut 6 apples into thin slices, (you can peel if you would like, but I always leave the skins on, it gives it a bit more rustic feel) and place in the bottom of an ungreased 9x13 pan.

Take a box of any cake mix, I used yellow cake mix this time, and sprinkle over the apples. Smooth the cake mix so it is an even layer over the apples.

Take a stick of butter, and cut into 12 slices. Place slices on top of the cake mix.

I made it a Streusel cake, so I topped all of it with ½ cup of brown sugar. Put it in the oven at 350° for 35-40 minutes. Eat with ice

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Double Barrel Roadhouse – Las Vegas

October 31, 2014 Las VegasReviews  2 comments

On our third day in Las Vegas, we had a $50 reward from MyVegas, which could be used at any Monte Carlo restaurant, so we decided to try the recently opened Double Barrel Roadhouse. Located right off the strip near Monte Carlo's strip side entry, Double Barrel is an easy location to get to and could be a great place for people watching. There is a patio right outside, but nearly the whole restaurant felt somewhat like eating outside, because of the open walls and large windows that opened to the patio. There are many different levels inside the restaurant, most tables are up some stairs, with the central bar being lower, at the same height as the patio outside. The space seems very stark and industrial inside, the ceiling open and unfinished with exposed mechanicals and catwalks above the dining room. Wood accents and a large mural of a distillery's barrel room helped warm the room up a bit and give the space a hint of a roadhouse feel.

Not being extremely hungry, due to having

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Apple Cider Sidecar

October 29, 2014 CocktailsRecipes  No comments

With our children obsessed with apple cider, we have had a lot of it in the house recently and I keep finding ways to incorporate some of the great cider we have been getting recently into our evening cocktails. Tonight I choose to go with a variation of the classic Sidecar cocktail which uses brandy as its base spirit. Brandy and apples is a classic pairing, so i decided to run with it and modify the classic Sidecar with a bit of fresh cider. The addition of the apple cider gave a nice crisp tang to the sweetness of the brandy and Cointreau. I topped it off with a garnish of a brandied cherry that gave just a hint of spice.

Apple Cider Sidecar

3 oz apple cider
1.5 oz Brandy
1.5 oz Cointreau
.5 oz fresh squeezed lemon juice
4 dashes Angostura Bitters

Fill a shaker with ice.  Add in all ingredients and shake.  Strain into a chilled martini glass.  Garnish with a brandied cherry.

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