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!
Now I know that the days are getting shorter and the blistering, cold weather is just around the corner. But don’t worry! I have the perfect recipe to warm you up and to make you feel like it’s still summer; seared ahi tuna with salsa verde, sunflower seeds and fresh cilantro!
Flaky fish and a bright, acidic sauce is great any time of the year. Plus, it’s quick and easy to do, which is ideal after a long day at school or overtime hours in the office. The fish cooks in less than five minutes, and the sauce is made entirely in a food processor. Does it get any easier than that?
This elegant dish of seared ahi tuna, salsa verde and crunchy sunflower seeds is packed with different flavors and textures in every bite. Serve as-is for an easy and light meal, or add sautéed greens and fluffy quinoa for a protein-packed, hearty entrée.
Make sure to check out this recipe for Seared Ahi Tuna with Salsa Verde here on Coffee, Cabs and Bar Tabs. The quick and easy Salsa Verde recipe is also available here on CC&BT. It’s the perfect snack for dunking your favorite corn tortilla chips into. Thank you for stopping by and reading, cheers!
It’s always a great idea to have an extra can or two of chickpeas in your pantry. They are perfect in soups, stews and salads because they add a delicious creamy texture and a significant amount of nutritional value. Add a healthy dose of tahini (ground sesame seeds), squeeze of lemon juice and a few cloves of garlic, then you have an incredible spread called hummus, a classic Middle Eastern dip.
To make this dish a little more interesting, I decided to add roasted red beets, toasted sunflower seeds and parsley. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dish you’ll want at every meal. Serve with naan and fresh veggies on the side for dipping.
To make this recipe for Roasted Red Beet Hummus, check it out here on Coffee, Cabs and Bar Tabs. Also, make sure to follow CC&BT on Instagram at @coffeecabsandbartabs to join me on all of my foodie adventures in the big apple. Thanks for stopping by, and happy cooking!
I’m so excited that the blistering heat is coming to an end and the cool days of fall are right around the corner. Football Sundays, cozy sweaters and a simmering pot of chili makes fall without-a-doubt my favorite time of year.
To kick off the cooler months, I wanted to create a recipe that you could simmer away and fill your house up with delicious smells and warmth. But I also wanted to develop a dish that was simple to make and wouldn’t take all day to make. So I decided to make a classic; bolognese with campanelle.
This recipe for a classic bolognese is not only quick and easy, but it’s also incredibly flavorful. Pair with your favorite fresh pasta or layer this sauce with lasagna noodles and ricotta cheese. Once you make this bolognese, it will easily become a family favorite.
Check out the recipe for Campanelle Bolognese here under the savory recipes page on Coffee, Cabs and Bar Tabs. Happy eating!
I LOVE Greek food. From a traditional lamb gyro with tzatziki and red onion to creamy avgolemeno soup with chicken and lemon, the flavors are always big, comforting and impossible to resist. Now don’t get me wrong, these dishes are perfect exactly how they are. But I wanted to take a classic Mediterranean-inspired dish and incorporate some new ingredients, while still maintaining traditional flavors and textures. So I decided to make a Skirt Steak Salad with Arugula, Bulgur and Tzatziki.
The base of this salad is bulgur, a type of dried cracked wheat, which provides great texture and whole grain nutrients. The cream tzatziki sauce, peppery arugula and crisp Persian cucumbers also add freshness to this bright salad. And while the pickled red onions are not traditionally on a Greek salad, they add intense acidity and crunch. Finally, the seared skirt steak completes this salad into the perfect dish for any meal.
To learn how to Pickled Red Onions, click here. And check out this recipe for a Skirt Steak Salad with Arugula, Bulgur and Tzatziki here. Thank you for stopping by Coffee, Cabs and Bar Tabs, happy cooking!
If you love the texture of roasted vegetables and the bite of balsamic vinegar, then definitely try the latest recipe on Coffee, Cabs and Bar Tabs, Balsamic Roasted Brussels and Chickpeas!
There are many reasons to love this recipe, including the simple preparation and quick cooking time. The Brussels, shallots and chickpeas all cook together on the same baking sheet for the same amount of time, making for less mess and overall cleanup.
The combination of textures is also something to love. The Brussels are tender on the inside with some crispy leaves on the outside. The sliced shallots become soft and caramelized, and the chickpeas are creamy and smooth. Each bite is complex and interesting.
The addition of balsamic vinegar also makes this recipe a winner. The vinegar not only gives incredible flavor to otherwise bland ingredients, but also helps to caramelize the Brussels and chickpeas to golden brown perfection.
To make this recipe, check out the Balsamic Roasted Brussels and Chickpeas here on Coffee, Cabs and Bar Tabs. And make sure to check out all of the savory recipes now. Cheers!
You’ve probably seen soy sauce eggs on the menu at your favorite ramen shop. But have you ever thought about making them in your own kitchen? Well I’m happy to report they are simple to throw together and easy to make, plus you probably already have all the ingredients in your pantry and fridge.
A soy sauce egg is most basically a hard boiled or medium boiled egg that has been marinated in a soy sauce mixture. The combination of soy sauce, red wine vinegar and ginger takes a flavorless hard boiled egg to a whole other level. These eggs can be used in a variety of ways: spread on toasted bread, dice up and toss in a crisp green salad, serve in a bowl of warm ramen, or simply enjoy on its own.
What makes this recipe extra special is doneness of the eggs. The combination of high heat and the cooking time of 9 minutes makes for a hard boiled egg with a deliciously creamy yolk. The aggressive boil and quick ice water bath also aids in peeling the cooked eggs, and you’ll have perfectly smooth whites every time. These soy sauce eggs are all about the cooking time and flavorful marinade.
If you want to learn how to make these delicious eggs, check out the recipe for Soy Sauce Eggs here. And be sure to try all the savory recipes on Coffee, Cabs and Bar Tabs now!
Stir-fry is the perfect dish to make when your trying to clear out the fridge. You can throw a variety of ingredients into a hot pan with some aromatics and fresh herbs, and you immediately have a well-rounded and flavorful meal.
When you think of stir-fry, you might not immediately think of kale. But it’s actually perfect for this preparation. Toss curly kale with ginger, garlic, oyster and soy sauce and you have a full-flavored side dish that can stand up to any meal. Serve this kale on its own or with a poached egg on top for a decadent and healthful dish.
Check out Kale Stir-Fry on Coffee, Cabs and Bar Tabs here, and be sure to check out all of the savory recipes now. Cheers!
When roasting a chicken, do you want a bird that tastes good, is tender and juicy, and has perfectly crispy skin? Then spatchcocking a chicken is the right method for you.
Spatchcocking a chicken most basically means to split then flatten the bird, and there are many pros to this technique. First, the chicken cooks more evenly and faster because the breasts and thighs are flattened. Another positive is that all of the skin gets crispy and golden brown, not just the skin that is exposed to the oven circulation. And most importantly, it’s easy to cut and serve because separating the breasts and thighs becomes obvious when the bird is flattened.
I suggest spatchcocking a chicken for your first time and for a quick everyday meal. But once you master the technique, you can also spatchcock a fowl, guinea hen and turkey (talk about a quick Thanksgiving bird).
Click here to learn How To Spatchcock a Chicken, and then check out the recipe for Spatchcocked Chicken with Lemon and Thyme here on Coffee, Cabs and Bar Tabs. Pull out those kitchen shears and get cooking!
If you know me at all, you know that I love potatoes. There’s something incredibly satisfying and comforting about the creaminess of a perfectly cooked potato. From waxy fingerlings to starchy sweet potatoes, spuds are an incredibly versatile ingredient that can take on a wide range of seasonings and garnishes. One of my favorites ways to prepare starchy potatoes (i.e. Idaho or russet), is to simply bake them! Whether it’s topped with a pat of butter or with a hearty scoop of chili, baked potatoes are a no-brainer option for any meal.
A perfectly baked potato with a fluffy center and crisp, salty skin is easier to achieve than you think. Follow these simple steps on Coffee, Cabs and Bar Tabs for How To Bake a Potato. Baking spuds in the oven is easy to do and will give you great results each time.
Then after you learn to make the perfect baked potato, check out the recipe for a Baked Potato with Creamed Spinach and Parm in the collection of savory recipes. This unique combination will make you rethink baked potato toppings all together.
Thank you for stopping by CC&BT, happy cooking!