by guest blogger Anne Colvin
Posts Tagged ‘guest blogger’
Posted in $6 Snacks, Reviews, tagged $6 Snack, carne molida taco, Chase Purdy, food, guest blogger, Mexican, Nashville, orange juice, restaurant review, review, tacos, zanaranta on May 8, 2013 | Leave a Comment »
by Caitlin Saniga
Eeeep! I’m so pumped to share with you guys that I’m guest blogging over at The Roanoke Times’ food blog Fridge Magnet while my co-worker Lindsey Nair is out of the office this week. Before she left, she arranged for several folks in the Roanoke community to write posts about their specialties, everything from home brewing to scrambled eggs. I’m keeping an eye on the blog, editing submissions and even planning to write a few posts myself. Today I published my first Fridge Magnet post, a recipe for a coconut-egg custard dessert called impossible pie. Go check it out!
by guest blogger Jackie Valley
I visited: Firefly Tapas Kitchen and Bar, a locally owned tapas restaurant in Las Vegas. It’s a favorite among locals seeking quality food and a fun atmosphere without the price tag of restaurants on the Strip. (And it has a killer red sangria.)
I tried: Stuffed dates (bacon-wrapped, smoked almond, red wine reduction, blue cheese)
Why it stood out: Ask any Firefly fan, and the answer is almost always the same: The stuffed dates beat out all other menu items. That says a lot considering they’re up against several dozen other cold, hot, seafood and meat tapas. Served warm, the stuffed dates are the perfect combination of sweet and chewy — a great opening tapa before the meat and seafood dishes arrive. When I recently introduced visiting friends Kristina and Jordan to the stuffed dates, Kristina’s reaction summed up the experience: “So good, so good. I’m so happy.” The second-floor, patio seats overlooking the Las Vegas valley didn’t hurt either.
It cost: $4.50
Find out more:
Firefly Tapas Kitchen and Bar
11261 S. Eastern Ave. Suite 200
Henderson, NV 89052
We visited the Firefly closest to where I live, but there are two other locations, including one near the Strip.
by Holly Saniga
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup Crisco
- 3 tablespoons water or Sprite
- 1 pint fresh raspberries or blackberries (or both!)
- 3/4 cup sugar
- 3 tablespoon flour
- 3/4 cup heavy cream
To prepare the pie crust, mix flour and salt together. Add Crisco until the mixture forms balls the size of peas. Combine two tablespoons of water or Sprite with the dry mix, then add the third tablespoon. Blend just until it holds together. Roll dough 1/4 inch thick and place in pie pan.
In the mean time, mix together the sugar and flour and sprinkle half the mixture in the pie crust. Place the washed and sorted raspberries on top, then sprinkle the remaining flour and sugar mixture on top of the raspberries. Pour the cream over all. Bake in the center of preheated 350-degree oven for 35-40 minutes. Let cool, then chill for a minimum of 2 hours. Best if served the same day.
Photos: Holly Saniga