Category Archives: Food

Adult Candy Cane Fudge

I went on a tour of a local distillery recently and got a taste of Eastside Distilling’s Peppermint Bark liqueur. It was delicious, but it got my taste buds wondering, “what can I do with that?” So, I came up with this delicious fudge recipe. 🙂

Eastside Distilling Peppermint Bark Liqueur

Adult Candy Cane Fudge

2 – 10oz. packages Dark Chocolate bits
1 c. – Milk Chocolate Chips
2 (14 oz) – Cans sweetened condensed milk
1 t. – Vanilla extract
1/4 c. – Eastside Distilling Peppermint Bark Liqueur
1/2 c. – Crushed candy canes

Dark Chocolate Chunks

1. In a large saucepan combine the chocolate and sweetened condensed milk. Cook over medium-low heat, stirring frequently, until the mixture is smooth.
2. Remove the chocolate from the heat and stir in the vanilla and liqueur.
3. Spread out on a 13×9 glass baking dish.

Candy Canes

4. Dust your fudge with the crushed candy canes.
5. Refrigerate for at least 4 hours.

Peppermint Fudge

The fudge will keep for several weeks, if you have the willpower, in the refrigerator.

Candy Cane Fudge

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Let me take you on a (hash)capade (let’s go)

I’m pretty excited, My friend Clark Haass has been working on this epic hash-adventure and I’ve been along for the ride.

Today, he launched his new site and this epic new video entitled “Think Outside The Can.” Who knew there were so many ways to cook potato hash?

Check out his new video!

Poor Customer Service …At Least the Food Was Good

I just got back from having brunch with a rather large group. I’ve been to a Hashcapade before, my friend Clark puts these on as a way to get together, eat good food and enjoy the company of friends. This one was a special event to preview his new video (to be released this week!) and they created, with the help of the executive chef, a masterful set of hash options.

Here’s the thing: This event had been planned for at least 30 days. I got my invitation in the end of March. Now, when I look at the Facebook invitation; I see that 9 RSVP were “Yes” and 3 marked themselves as “Maybe” – When I got to The Mark Restaurant – inside the Shilo Inn on Canyon Road, in Beaverton – I was the 16th person to arrive. Now, since they had a table set up for eighteen, you’d think they would have imagined they would be busy.

…Unfortunately not. The hardest part for me to believe in this whole situation, was that they didn’t expect this kind of thing. Again, never mind that the reservation has been in the books for 30 days, that the executive chef prepared a special menu and one of their host employees was at another table, completely unaware of the lack of service.

There were a couple of moments which really stuck with me. The group I was seated with all work in the service industry, from a customer service representative to a director of hotel events; we know service and this wasn’t it.
A couple of the more quotable exchanges:

“I’m sorry we don’t have enough menus, this is all we have.” – Your restaurant has 100 seats, you should have enough menus.
Q: “Do you have anything that can make this bloody mary any better? A: “No.”
“I’m sorry, we’re out of a lot of things, you guys came at a really hard time for us.” – See above about a reservation.

Hashcapades

Aside from those things, the server asked names for all the checks, which is the smart thing to do when you have a large group, however, none of those names were correct when the food came out: Nick became Mick, Ryan/Bryan, Lydia (Who spelled out her name) became Lybia (and hilarity ensued,) then Lars came out of nowhere, and even our host’s name was incorrect.

In the service industry, where I’ve spent most all of my career, it’s the little things that make the biggest difference, it’s those little things that make you remember, or run screaming from, a service based company. I loved the breakfast I had, and normally I would be on the side of a server who was taking care of 16 people at once, except she wasn’t. When asked for a manager, she said she was the manager.. “Amongst other things.” If you’re the manager, then you’d know when your service needed a little work, I’d hope.

The comedy of errors would have been funny, except they were all-consuming. At the bottom line, at least the food was good, even if the service wasn’t.

Oh, to be Popular. #199

This post is my 199th blog post on Schnikism.com – I have something special planned for #200. Look for it tomorrow morning, bright and early. 🙂

I’ve been trying to organize my Flickr account. Being obsessed with statistics, I was also looking at which photos have been the most popular, the results are interesting, humorous and a cool way to walk down memory lane. Here are the top ten photos, by number of views:


#10 – My friend Sarah Salter and I
!

Me and Sarah

#9 – The Alien Green Butt of a Random Girl:

Random Person

#8 – A Photo From My Trip To the Trans Siberian Orchestra:

Trans Siberian Orchestra 11/15/2010

#7 – The cutest monte cristo ever! From 50 Plates, in Portland, Oregon:

Monte Cristo 50 plates

#6 – The Crooked River Bridge in Bend, Oregon:

Crooked River Highway Bridge Bend Oregon

#5 – A glistening martini, delicious!

Martini

#4 – My care package from when I had a stay in the hospital – courtesy of my friends Tim & Cheryl:

My Care Package

3: A cool disco dance floor in a park from a recent trip to Seattle, Washington.

Disco Lights, City Park, Seattle, Washington

#2: My friend Cheryl with Portland Mayor, Sam Adams from the 140 Conference NW.

140 Conf NW Cheryl Bledsoe & Portland Mayor Sam Adams

#1: My silly friends, Cory and Dale showing off their “Portland Tan.”

Dale & Cory showing off their daisy dukes

Bacon. Croissant. Dressing.

Those three words equal extreme deliciousness.

Now that I’ve recovered from my turkey-malaise and my food coma, I wanted to share a recipe that I devised for this year. I was talking to a friend not to long ago and we were wondering what you could do to spice up the dressing or stuffing that goes with your turkey dinner. So we devised an idea.

Bacon. Croissant. Dressing.

While I know there’s a technical difference between dressing and stuffing but I don’t think it’s safe to stuff anything edible in the bird, so I make dressing.

Here’s the ingredients:

Ingredients for Stuffing:
1/2 cup of green onions, chopped
3-4 strips of bacon, chopped
1 cup Granny Smith Apple, chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
2 tablespoons of dried parsley flakes
2 cups of soft croissants, chopped
1 egg
1/3 cup of milk
Salt and pepper, to taste

…and here’s what you do.

Fry your bacon to just passed “cooked” stage, some people like crispy bacon, but I was afraid of it burning. I used pepper bacon, but you can use any type of bacon that you like. Once your bacon is cooked, drain and chop it into small sized pieces.

Dice your green onion, granny smith apples, and chop your croissants into bite-sized pieces.

Combine your green onions, bacon, apples, thyme, rosemary, parsley, and croissants in a large bowl.

Mix the milk and egg, beat until combined, toss with dry ingredients.

Put everything in an oven-safe casserole pan, bake 45 minutes at 350 degrees (or until everything is heated to 170+ degrees.)

Enjoy!

Bacon Croissant Stuffing

The Senses of Seattle

My friend Andy posted recently about a trip he took to visit Bend, it describes using all your senses to get the best out of your vacations.

I recently made a day trip to Seattle for a Seahawks game and had the most amazing time. So in the spirit of the aformentioned post, here is how I experienced Seattle in all five of my senses.

Sight:

I went to dinner with a friend and on the way back to my hotel room, I spotted this cool park in Seattle. It was completely dark, except for these lights. I knew I had to stop and take a picture.

Disco Lights, City Park, Seattle, Washington

Sound:

As I mentioned above, I got to go to a Seahawks game. If you have ever watched one the games on TV, there is much ado about the amount of noise in CenturyLink field. The Seattle Seahawks have retired the number 12 jersey on their team, an honor reserved for only the most special players, this jersey is retired for the “12th Man” aka the Fans. (There are only 11 players on the field at any given time.) Seattle is known for having some of the greatest fan base, I am happy to be one of them. The noise in the stadium is amazing, you can feel it in your chest. This is what a third down for the opposing team sounds like…

Touch:

I feel like I cheat a little on this one, but anyone who has been to Seattle would tell you that a clear, crisp sunny day is rare in Seattle. I got to experience one. This is the view from my hotel room, on the 19th floor. Some would say this is the sense of sight, but imagine, for a moment, standing, looking out this window, the sun beams on your face. It’s a moment of relaxation and rejuvenation. I think we all reach out for that.

Puget Sound, Sunny Day, Seattle, Washington

Smell:

Seattle is known as the home of Starbucks; I stumbled into a local bakery (Specialty’s Cafe,) since it was closer and raining, for a cup of coffee and danish. They were crafting all the various and sundry baked goods for the day. Their racks were filled. The smell of fresh-baked bread over-took my all my senses; However, if you need a quick cup of coffee, I would go somewhere else, they took a while. The baked goods were delicious.

Speciality's Cafe, Seattle, Washington

Taste:

I went out to dinner with a friend to one of my favorite places to eat in Seattle. It’s called Serious Pie. …And it is. They make artisan pizza and some of the combinations are amazing. I’ve had a few of their pizzas, this one happened to be Summer Squash, Roasted Garlic and Whipped Chevre. IT. WAS. AMAZING. I have said it before and I’ll say it again, Serious Pie in Seattle, Washington is the best pizza I’ve ever had, hands down. I dare you to show me a better pizza.

Serious Pie - Pizza - Seattle, Washington

Recipe: Chicken Pot Pie Stew

With school looming, I’ve been working on some recipes that I could make on the weekend and would be able to either: freeze or would store for the week as lunches and dinners. I’m going to be a busy guy for about 12 week, so I found this recipe on www.pbs.org/everydayfood. Now i”m not one to leave well enough alone, and there were far too many steps to the linked recipe. So I tinkered with it. Here’s what I came up with.

3 Tablespoons butter
5 carrots
1 large onion
1 sprig Fresh Thyme
2 tablespoons flour
1 can chicken stock
1 lb chicken (Boneless/Skinless)
1 cup milk
2 cups frozen peas
Salt & Pepper to taste

In a dutch oven, melt butter over med heat. Chop onions and carrots into med bite sized pieces and sautee until onions become translucent and tender. Add Thyme and flour, stir and cook for 2 minutes. Whisk in chicken stock, making sure you get all the bits and lumps off the bottom. Add Milk, Add chicken which has been cut into bite-sized chunks, cover and cook on medium low heat for 30-45 stirring regularly, add peas in the last 5 minutes of cooking. Add salt & pepper to taste.

Here's what it looked like.