Archive for October, 2016
October 13, 2016
Tampa finally has a good place to buy authentic New York bagels once again, with The Original Brooklyn Water Bagel Company. It took me way to long to visit, but when I did, I was blown away by the taste.
Ever since Sunshine Bagels on South Dale Mabry closed a few years back we really haven’t had a good bagel company. Which is amazing for a town this size. Before baking them, they are boiled in Brooklyn Water…really…giving them the taste of an authentic New York bagel. I like them a lot, especially with Philadelphia Brand cream cheese and my homemade orange marmalade on a Sunday morning while I read the Sunday New York Times. What could be better?
The Original Brooklyn Water Bagel Company
111 South Dale Mabry HWY
FedEx Plaza – Dale Mabry & Kennedy
Tampa, Florida 33609
October 13, 2016
My niece Brittany who lives in Winter Park turned me on to the Winter Park Fish Company, which is a place to get really “fresh” seafood and lots of it to fill you to the gills. While it is a hole-in-the-wall with limited seating inside and out – I highly recommend this hideaway if you like the taste of really good seafood prepared well, especially if you are in the area.
They immediately bring to your table a fresh tuna salad with Ritz crackers – it is definitely not from a can and nowhere near the recipe our mom’s made for school lunches.
Of course, I ordered a number of items for I have to do proper research for our loyal readers. The fried shrimp, scallop and fish platter is abundant, served with fritters, fries, and slaw, and was all perfectly cooked. The grilled grouper tacos were awesome, as was the seared ahi tuna salad plate. They have a wide array of offerings that I can’t wait to try on my next visit – and even have a counter where you can buy fresh raw seafood to take home.
Wait!!! Did I mention desserts? For a hole-in-the-wall, they know how to do desserts…which are all homemade and delicious. My fave was the brownie covered in warm caramel and topped with vanilla ice cream. I’d go there just for that. Decadent.
Winter Park Fish Company
761 North Orange Avenue
Winter Park, Florida 32789
October 13, 2016
Our mini beef tenderloin bites with mushroom duxelle are one of the most requested hors d’oeuvres on our catering menu. Simply put, they are spectacular. They are easy to make at home – but why not have Bailey’s make them for your guests at your next holiday party.
While we would love to work with you on your corporate, office, or personal holiday gathering, we realize that many of you will have a few friends over during the holidays, so why don’t you try these beefy gems…
Please visit our website www.BaileyCatering.com and take a look at our wide array of offerings – all homemade from scratch, and mouthwateringly delectable.
- 1 pound center cut beef tenderloin – cut into 1” square cubes
- 1 package Pepperidge Farm Puff Pastry Sheets
- 1 pound chopped button mushrooms
- 4 ounces burgundy wine
- 1 ounce cognac
- 2 cloves finely chopped garlic
- 1 teaspoon fresh thyme
- ¼ cup grated gruyere cheese
- ½ teaspoon red pepper flakes
- 3 tablespoons salted butter
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
- 1 egg yolk, 2 tablespoons milk (egg wash)
Season the 1” square cubes of beef with salt and pepper. Place 1 tablespoon butter and 1 tablespoon extra- virgin olive oil in a skillet on medium high heat. Put 6 to 10 chunks of beef in a pan to caramelized each side. You do not want to cook the beef – just sear for color and flavor – a few seconds on each side. Take out of skillet and set aside. Let cool completely.
Once all the meat is done, in the same skillet, add remaining butter and mushrooms, and cook for 3 to 4 minutes until tender. Add garlic, thyme, red pepper flakes, wine, and cognac and cook down until all liquid is completely evaporated. Place in Cuisinart and pulse until a slight paste (with texture) forms. Let cool completely and add grated gruyere cheese.
STEP THREE (Assembling)
Roll out one sheet of puff pastry on a lightly floured surface until the pastry is 1/8th” thick and the two creases are melded into the sheet. With a 2” biscuit cutter, cut disks and place on floured surface.
Place one heaping teaspoon cooled mushroom duxelle in the center of the puff pastry and top with beef chunk. Fold puff pastry over meat and place the flap side down into a lightly sprayed mini muffin tin. Brush smooth tops with egg wash. Bake in a pre-heated oven at 425 degrees until puff pastry is golden brown – approximately 8 to 12 minutes.