Bonus LFM: Hubbard Grille

I know, I know, another LFM you say?  Yes ANOTHER LFM friends!  Recently some girlfriends and I went to Hubbard Grille in the Short North for happy hour.  I had heard mixed reviews from other foodie friends so I was a little worried but all in all we had a great experience.  I mean good food, great drinks, good girltalk and great friends, tell me how it could get any better?  Well maybe if Luke Bryan walked in, paid for everything and danced on our table, but that's a little far fetched and highly unlikely I suppose.  (Can you tell I just went to his concert last month?  Still obsessing!)

Anyways, we of course, started off with cocktails.  Since happy hour end time was fast approaching somehow our table ended up looking like this:

Actually there's not a mystery to why it turned out like that, I hang with a fabulous crowd that likes a good deal and likes to drink, no wonder we're friends!

ANYWAYS, a couple of us got Juniper Hubcaps, which is a downright delicious gin drink that I want to drink almost every day of my gin loving life.  This lovely concoction is Watershed Four Peel Gin, Avive Natural Almond Sparkling, a splash of cranberry juice served up with a cranberry garnish.

A couple girls got the Buttles Bohemian, Skyy Vodka, St. Germain Elderflower Liqueur and pineapple juice floated with champs served up.  I snagged a sip of this one and it was a little sweet for my tastes but its definitely fun and fruity.  (Sorry no picture!)

Some also tried the Agave Cooler (this started as my second round drink), Watershed Vodka, pure agave, pink grapefruit and lime juices and fresh basil served on the rocks.  Although a very pretty drink it was far too sweet for me so I sent it back for another Juniper Hubcap.

Then it was time for some food to go with our drinks.  In an effort to not be completely annoying (hah when is that ever not in my nature?) I only snapped pictures of my food.  I ordered two small plates to try instead of a full entree.  I got the Short Ribs & Shrimp, minus the shrimp (this girl still hasn't warmed up to that little crustacean) pulled beef short rib over white cheddar grits and tomato jus.  These were super!  The grits were nice and creamy, the short rib very tender, YUM!

I also got the Crispy Brussel Sprouts, flash fried brussel sprouts with a rioja reduction.  These were so yummy!  The flash frying brings out the nuttiness of the sprout and the reduction adds just the right sweet and tart balance.

Our service was good, our waitress was nice and did a great job suggesting cocktails, etc.  She also kept us cognizant of the happy hour timeline so we could order at the discounted prices.  They have quite a bit of dining space and a range of table sizes for varying parties.  It has a fun chic atmosphere and they seem to host some fun events (champagne parties around the holidays, etc.).  It is one of those places you always pass in the Short North but forget to try but I think if you make the stop you'll be happy you did, even if its just for a Juniper Hubcap!

This weekend we're headed to Miami (not Florida, unfortunately) for the opening of the new student center!  I got a sneak peak of it when I was on campus in November but I can't wait to see it complete!  Up next I'm doing another cleanse so you'll see my review of that as well as some new shoes!

Cheers!
Steph  

The Brussel Sprouts Experiment: Part 2

Alumni Weekend at Miami was a success!  Lots of great times and great memories made!  Since I can't resist, here's some pictures from the weekend!

Some Young Alumni Council members with Swoop!

Sights of campus!

Waffle fries and pitchers at one of our favorite bars!

Chris and I

Ok back to recipe business!  So as I revealed to you previously, brussel sprouts aren't as evil as a veggie as their reputation implies.  After making the Sweet & Sticky Sprouts recipe I shared I thought I'd give you a follow up recipe with Lemon Garlic Sprouts.  I had a feeling Chris wouldn't totally love this based on the lemon factor and I was (of course) right but he ate them nonetheless.

Lemon Garlic Brussel Sprouts
(This makes two side portions)

 Ingredients:
- 1/2 lb. brussel sprouts, ends trimmed, cut in half
- 1 Tbsp. lemon zest
- the juice of 1/4 of a lemon
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- asiago cheese, shredded, to taste


Instructions:
- Over medium high heat, sautee garlic in olive oil until it starts to bubble around the edges.
- Add sprouts and lemon juice, cook until tender.

- Sprinkle in lemon zest and cheese.

- Serve.

I used Asiago cheese because that's what I had on hand but you could certainly use shredded Parmesan or Peccorino if you prefer. The lemon flavor with the zest was pretty overpowering and that's coming from a gal who loves lemon!  Overall Chris and I agreed it was a good side but we liked the Sweet & Sticky ones better.

Up next I've got a summer cocktail to share, stay tuned!

Cheers!
Steph

The Brussel Sprouts Experiment: Part 1

Well here we are, I haven't posted all week!  Last weekend Chris and I rounded out graduation season with the last of our eight graduation celebrations (yes eight, we really should stop hanging around such high achievers).  Then this week was busy, busy and the weekend was no exception!  This weekend my mom and I went wedding dress shopping (ekkkk!) and celebrated Father's Day with my awesome Daddy!

A little throwback pic of Daddy and me!

Anyways, enough of the excuses, lets get to the food!  So I willingly made a food that has a terrible reputation, yep that's right, brussel sprouts.  Spare me the "ick face" I went out on a limb here!  In trying to eat healthier I saw this recipe on Pinterest (I tweaked it a little to our tastes) and decided it was worth a shot as I was getting tired of our typical side salad with dinner.  I will happily share that both Chris and I did not choke from these widely refuted little veggies.  They were actually quite delicious!  It also goes to show that dousing just about anything with garlic, honey and wine can make it rather delish.

Sweet & Spicy Brussel Sprouts
(this makes two side portions)

 Ingredients:
- 1/2 lb. Brussel sprouts, sliced in half with ends trimmed
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 to 2 Tbsp. soy sauce
- sprinkle of red pepper flakes
- splash (a couple Tbsp.) white wine
- 2 Tbsp. honey
- sprinkle of sesame seeds

 
Instructions:
- Heat a pan over medium high heat with oil, garlic and red pepper flakes.

- When the garlic starts to sizzle and bubble around the edges add brussel sprouts.

- Make sure the sprouts have some room to cook, spread them out with a little shake of the pan. Keep in mind the moisture from the sprouts reacts to the heat so you'll hear a few pops and cracks, a little sprout dancing if you will.  (They are just so excited to shed their bad rap they are dancing in the pan!)
- Add soy sauce and lightly stir.
- Cook for 10 minutes or until sprouts have caramelized around the edges.
- Deglaze the pan with wine.
- Cook another 2 to 3 minutes, lightly stirring or tossing in the pan.
- Add honey and cook another 2 to 3 minutes until sprouts are tender. Add any additional soy sauce or pepper flakes if necessary.

- Sprinkle with sesame seeds and serve.

Chris really liked the sauce to this, he wants to try it on something else in the future.  He gave the sprouts a surprisingly good, make again but not all the time rating.  These were pretty easy and the sauce is delicious, sweet with a little spicy to it.  Next time I'll have to not cut the ends so high because I had troubles with my sprouts falling apart.

All in all our first brussel sprouts experience was a good one, I don't know what all the fuss is about!  Since I bought a whole pound of sprouts but only used half for this recipe rest assured there's another B-sprouts recipe to come!

So I hope to be better this week about getting some posts up!  With the excitement of dress shopping I guess I just lost track of blog time!  For dress shopping advice hop over to The Bear Necessities for my friend Danielle's wedding dress tips, they were very helpful in our recent excursion!

Cheers!
Steph