Anejo Tequileria

Top Chef star Angelo Sosa recently opened up this new tequileria in the heart of Hell's Kitchen which snagged the Village Voice's vote for NYC's "Best Margarita"!

We took my husbands Dad here for Father's Day Brunch. We stumbled upon it while heading to our Circle Line Tour and enjoyed a wonderful brunch together! 

We all went with the Prix Fixe menu which offers one brunch dish with a cup of coffee and 3 drinkies (margarita, bloody maria, sangria, or mimosa) for $29.

We each tried something different and everything was excellent...especially the margaritas!!

These are the dishes that we tried:

OAXACAN OMELETTE -

OAXACAN CHEESE • SOFRITO SAUCE

TOMATOES • SEASONAL MUSHROOMS

CILANTRO • HOME FRIES

EGG BURRITO -

 

OAXACAN CHEESE • SOFRITO SAUCE
CHOICE OF: SHREDDED PORK • CHICKEN
SHORT RIB • SHRIMP • MUSHROOM

CHILAQUILES -

 

 BEEF PICADILLO • CREMA
QUESO FRESCO
SMOKED SALSA ROJA

ANEJO BURGER -

AMERICAN WAGYU • JALAPENO PICKLES
ANEJO GUACAMOLE • OAXACAN CHEESE
TOASTED BRIOCHE • YUCCA FRIES

Next visit I'd like to try thier small plates menu for dinner. I've heard that although everything is quite pricy, Angelo has come up with a unique menu that compliments the harsh flavors of tequila. I'm not a big tequila drinker but could certianly be convinced to try one of thier tequila flights alongside my meal!




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Blue Moon & Corona Cupcakes

 I made these for my husband's birthday! 

I used boxed cupcake mix and simply replaced the water with beer.

I made two different kinds...Corona and Blue Moon, next time I’d like to try Woodchuck Cider Beer!

You Will Need:

1 Box of Cupcake Mix

1/2 Cup Beer

3 Tbsp Vegetable Oil

2 Large Eggs

1 Jar of Vanilla Frosting

1 Lime or 1 Orange (depending on which flavor you make) 

Preheat your oven to 350°F and line your cupcake tin with baking cups.

Blend the dry cake mix, beer, oil and eggs in large bowl.  Pour the batter into the cupcake cups, filling them 2/3 full.

Bake according to the directions on the box…I think it’s about 15 – 20  mins depending on your oven! To test if they are done…insert a toothpick into the center of one…if it comes out clean, they’re done!

Cool completely before frosting.

For the frosting I just bought regular vanilla and doctored it up with a couple teaspoons of lime juice and lime zest for the Corona cupcakes, and a of couple teaspoons of organge juice and zest for the Blue Moon! 

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Panko Chicken Tenders

Panko bread crumbs make the crispiest lightest chicken tenders…I love using them! 

You’ll Need –

¼ cup all-purpose flour

1 egg

1 tablespoon water

1 cup panko crispy bread crumbs

½ cup grated Parmesan cheese

1 package chicken breast tenders

Heat your oven to 425 and line a baking sheet with foil and spray with cooking spray.

Spread the flour on a small plate.  Next place the egg and water in a small bowl and beat the egg. Lastly on a separate plate or in a bowl, mix the bread crumbs and cheese.  For each chicken tender, start by rolling in the  flour, then dipping into egg mixture, and finally rolling and fully coating each with the bread crumb mixture. Place them on the baking sheet.

Bake for 15 to 20 minutes, turning once, until the inside of the chicken is no longer pink and the coating is golden brown.

Serve with your favorite dipping sauces! 

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L'Allegria

While walking around with my in-laws we found L'Allegria...

a cute little Italian spot with yummy personal pizzas! 

L'Allegria is located on 44th & 9th and serves up Northern Italian cuisine. Their menu is pretty standard but their great prix fix lunch and dinner menus make them a little unique. They also have a great happy hour wine special, offering a few bottles at only $25! 

We just popped in for a light snack and shared some salad and pizza. 

Mozzarella, Tomato & Basil Pesto 

Small Italian Brick Oven Pizza

Everything was great - it was a perfect place to refuel and continue the NYC tour with our family! 

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Dijon Tortellini

These are an amazing little appetizer...

every time I make them they are a hit! 

You'll Need - 

2 12-13 oz packages of cheese tortellini 

1/3 cup red wine vinegar

1/2 cup olive oil
2 teaspoons garlic powder
2 tablespoons dijon mustard
1 1/2 teaspoons dried basil
2 tablespoons chopped parsley
1 cup parmesan cheese 

Start by cooking the cheese tortellini, following the directions on the package. 

While you are waiting on the tortellini, add the remaining ingredients above into a large mixing bowl. I like to use fresh parm and chop it finely, but the stuff in the can in fine too!

When the pasta is done cooking, strain and run under cold water to stop the cooking process. 

Next add the pasta into the bowl and mix well. Let all ingredients sit, refrigerate, and get to know each other for a while before serving...best served at room temperature!

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