New York

Making Biscuits with my Little Dumpling

~ Amanda Neal ~ Leave a comment

It’s been some time since my last post on CC&BT; it has been a crazy few months! I moved back to Manhattan (it’s a long story…see ya later Brooklyn!), continued my career at the Food Network, and most importantly, got a puppy!

fullsizeoutput_43fb

I’m happy to introduce you guys to Roxie; my spunky Boston Terrier who loves to give kisses, chew on abandoned socks and watch her mama cook. Now that I’ve become more acclimated to life with a new pup, I’m happy to be back in the kitchen, now just with a new sous chef to help me along the way!

For my first recipe back, I decided to bake something that can be made all year round and for pretty much any occasion; biscuits! For a special twist, I added lots of coarsely ground black pepper and thinly sliced scallions. Lets just say, these biscuits are human and puppy approved.

fullsizeoutput_43f1

To make these Black Pepper Biscuits with Scallions, click on the link here, along with all the other Sides Dishes on Coffee, Cabs and Bar Tabs. Thanks for reading and as always, happy cooking!

fullsizeoutput_43f7

Advertisement

New Recipe Alert: Creamy Tomato Soup

~ Amanda Neal ~ Leave a comment

Happy New Year from Coffee, Cabs and Bar Tabs!

I hope your 2018 is off to a wonderful start and you’re staying warm. In New York, it’s been below freezing for weeks now, and I’ve been craving soups and stews for almost every meal. For most of the country, there have been record low temperatures, so I decided to make a warm and satisfying soup that’s perfect to make this time of year. So check out the newest recipe on CC&BT, Creamy Tomato Soup!

This tomato soup has incredible flavor, thanks to the fresh thyme and sherry vinegar. And the heavy cream isn’t the only ingredient making this soup blissfully creamy. Cauliflower provides even more body and creaminess, plus you get added nutrition from this hidden vegetable. Serve with an extra few grinds of black pepper for a delicious soup that will warm you from the inside out.

fullsizeoutput_41e5

To make this Creamy Tomato Soup, check out the recipe here, along with other warming and satisfying soup recipes. Happy cooking from CC&BT!

Shrimp and Artichokes en Papillote: An End-of-Summer Favorite

~ Amanda Neal ~ Leave a comment

fullsizeoutput_6

Summer seems to be hanging around in New York City, and the weather is so warm that it feels like we should be eating summer squash instead of hearty fall dishes. So for dinner this evening, I decided to use up those last heirloom tomatoes and fresh baby spinach, and make a dish with classic French technique; Shrimp and Artichokes en Papillote.

Baking fish in parchment paper (or en papillote) is not only easy, but it’s the ultimate steamy packet of flavor. Plus, the cleanup is almost non-existent. The combination of juicy tomatoes, tender shrimp and artichoke hearts make this dish the perfect end-of-summer meal.

To make this recipe, find it here on CC&BT. And make sure to check out CC&BT’s Instagram page, at @coffeecabsandbartabs for all things food in NYC. Thanks for stopping by, and happy cooking!

fullsizeoutput_408e

Brooklyn Eats

~ Amanda Neal ~ Leave a comment

Hello everyone!

Long time no see CC&BT readers! I’m sure you’ve been wondering where I’ve been and for that, I’m truly sorry. I’ve had a crazy few months, including a busy work schedule, fun summer adventures, and most importantly, a big move to Brooklyn! It has been a huge change but I’m loving the neighborhood and quiet life in this NYC borough.

One of the best parts about moving (in my opinion at least) is the new and exciting options for dining. Since moving in July, I’ve gotten to eat and drink at some cool Brooklyn spots, and I had to share them with you all on CC&BT. And because of this, I created a new page, Brooklyn Eats!

Check out these restaurants on the page Brooklyn Eats, including Colonie (a trendy spot serving up local and seasonal food), and Beasts & Bottles (a restaurant specializing in rotisserie style roasting). And make sure to check back for new restaurants, recipes, and all things food in the weeks to come. Cheers!

IMG_1065

New Recipe Alert: Pan Seared Tile Fish with Roasted Broccoli Slaw

~ Amanda Neal ~ Leave a comment

fullsizeoutput_3c6e

The warm weather has officially arrived, and that means beautiful spring produce is popping up and at its prime. It also means that meals should feel brighter yet satisfying, like the combination of perfectly tender greens and fresh fish. So for Coffee, Cabs and Bar Tabs, I wanted to incorporate some of the best parts of the season but with some added convenience. Plus, it will be on the plate in less than 30 minutes. So here it is, Pan Seared Tile Fish with Roasted Broccoli Slaw.

Tile fish is a round, white fish that’s mild in flavor yet meaty in texture. The skin also gets wonderfully crispy when browned in a hot pan, making it the perfect fish for this preparation. Pair this wonderful fish with creamy yogurt spiked with chipotle and lime, plus roasted broccoli slaw; it’s a meal made in heaven.

To make this recipe, find the list of ingredients and simple method here on CC&BT. Happy cooking!

fullsizeoutput_3c7c

New Recipe Alert: Grilled Chipotle Chicken Tacos with Pineapple Tomatillo Salsa

~ Amanda Neal ~ Leave a comment

fullsizeoutput_3347

I love tacos! Whether they’re with spicy carnitas, crispy fried fish or simply grilled chicken, tacos are always a great option for an easy family dinner or impressive dinner party entree.

One of the best parts about making tacos is the creativity you can have with the toppings. Classics like sour cream, shredded lettuce and crumbled cotija cheese are always delicious. But a taco is also a blank slate for more interesting garnishes, like pickled vegetables, fruit salsas, fresh herbs and more.

When I decided to make tacos for Coffee, Cabs and Bar Tabs, I wanted to create something that combined simplicity with creativity. So here it is; Grilled Chipotle Chicken Tacos with Pineapple Tomatillo Salsa!

fullsizeoutput_3299

The grilled chipotle chicken is perfectly tender, deliciously charred and incredibly easy to make. And the sweet pineapple salsa adds acidity and freshness to makes these tacos unique and flavorful. Finish them off with spicy chipotle sour cream and whole cilantro leaves for an awesome plate of food.

To make this recipe, check out the Grilled Chipotle Chicken Tacos with Pineapple Tomatillo Salsa here. Cheers!

fullsizeoutput_3b7a

New Recipe Alert: Coconut Chocolate Chip Muffins

~ Amanda Neal ~ Leave a comment

fullsizeoutput_39d9

The muffin; a perfect portable pastry and blank slate for numerous flavor and texture combinations. You can make savory muffins with cornmeal, fresh herbs and salty cheese. You can also make sweet variations, like the newest recipe on Coffee, Cabs and Bar Tabs; Coconut Chocolate Chip Muffins!

Bittersweet chocolate and sweetened coconut come together in these incredibly delicious muffins. The addition of Greek yogurt makes these baked goods extremely moist, and the whole wheat flour makes these muffins nearly guilt free. Bake these for a decadent breakfast treat or as a simple dessert your whole family will enjoy.

To learn how to make these Coconut Chocolate Chip Muffins, check out the recipe here. Also, make sure to follow CC&BT on Instagram, at @coffeecabsandbartabs. Thanks for stopping by, and happy cooking!

IMG_0533

Personal Pancetta Pizzas: A Simple and Satisfying Meal You Can Make in Minutes

~ Amanda Neal ~ Leave a comment

img_0132

Are you looking for a tasty recipe that requires less than ten ingredients and only 30 minutes to make? Why not make it a pizza party, and bake these Personal Pancetta Pizzas, the latest recipe on CC&BT!

These personal pancetta pizzas are as simple to make as they are delicious. Plus, feel free to get creative and add your own favorite toppings, making for a dinner that you can truly call your own. Add a pinch of crushed red pepper flakes after baking for a kick of heat.

Check out the recipe for Personal Pancetta Pizzas here, as well as all of the savory recipes on Coffee, Cabs and Bar Tabs. Bon appétit!

img_0151

New Recipe Alert: Fried Calamari Sub with Remoulade Sauce

~ Amanda Neal ~ Leave a comment

fullsizerender-212

Fried calamari with a squeeze of fresh lemon juice is one of my favorite starters, and if it’s on the menu, I’ll probably order it. There’s just something about the combination of salty, crispy fish and a savory, acidic sauce; it’s perfection. I also love fried fish sandwiches, like an oyster or shrimp po’ boy, with soft bread and a creamy, mayo-based spread. So I got to thinking; why not make a sandwich with fried calamari? With just a little brainstorming and recipe testing, I give to you a Fried Calamari Sub with Remoulade Sauce!

The calamari rings are dipped in buttermilk, breaded in flour and cayenne and deep fried to golden-brown perfection. Then they are layered on a soft hoagie roll with baby kale, fresh red onion and a slather of remoulade sauce. This sub is packed with layers of flavor and textures, making it very hard to put down.

To make this Fried Calamari Sub, check out the recipe here on Coffee, Cabs and Bar Tabs. You can also see the remoulade sauce here, if you’re looking for an easy and tasty sauce for dipping. Thank you for stopping by CC&BT, and happy cooking!

Dream Big

~ Amanda Neal ~ Leave a comment

NYC

Over the past few weeks, I’ve been searching around for a new job. I applied to many opportunities within the restaurant industry, including caterers, restaurants, and even corporate offices. I’ve loved working in the New York restaurant scene and wanted to continue on this path, so kitchen trails seemed like the best place to start.

After about 25 applications, a handful of interviews, and many kitchen trails later, I honestly lost count of how many positions I applied for! But after much thought (and a little bit of luck), I landed an amazing opportunity. Last Monday, I started a new job at The Food Network!

At my new job, I’m working in The Food Network’s Digital Test Kitchen, helping develop and cross test recipes for their website. It’s an incredible learning experience because I have very little knowledge of recipe development and food media. While this job is at a major media outlet, the position is still very much behind-the-scenes and very different from New York City restaurants. I cannot wait to learn the entire development process, from a simple idea to a published document. Cheer’s to new beginnings!