Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
It's game day! Chow down on these delicious popcorn shrimp in this episode of Best Bites!
Ingredients: 1 lb. medium shrimp peeled and deveined
For the sauce:
½ cup mayonnaise 4-5 teaspoons chili garlic sauce such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar
For the egg mixture:
1 egg beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil
8 to 12 cups vegetable oil Instructions: Combine all ingredients for the sauce in a small bowl; cover and set aside. Combine beaten egg with milk in shallow bowl; set aside. Combine flour, panko, onion powder, black pepper, basil, salt and garlic powder in another shallow bowl; set aside.after your Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat. Serve with remaining sauce. Whip up these drinks on game day!
Cocktails perfect for autumn
NOLET’S Silver Pumpkin Flip
Combine all ingredients in a mixing glass. Dry shake until emulsified (about one minute).
Add ice and shake again, vigorously.
Double strain into a martini glass.
Dust the top with nutmeg to garnish.
JAJA-Halloween Blood Orange Margarita
JAJA Blanco tequila 2 ounces fresh blood orange juice (1 large blood orange, juiced)
1 ounce fresh lime juice ( lime, juiced)
1 teaspoon light agave nectar
Fill a cocktail shaker with ice.
Pour in the JAJA Blanco tequila, freshly squeezed blood orange and lime juice and agave nectar.
Shake vigorously and pour over rocks glass with ice.
Garnish with blood orange slice.
When Ginger Met Ruby
Fill a short tumbler with ice cubes. Add Brockmans Gin and Ruby Port, topping with ginger ale.
Garnish with grapefruit zest, fresh ginger and grated nutmeg.
Baileys Pumpkin Spice Latte
Combine Baileys Pumpkin Spice with brewed coffee and milk. Stir well.
Serve warm or over ice.
Top with fresh grated cinnamon. Enjoy!
Bourbon Hot Chocolate via Plated
1 tablespoon cocoa powder
1 cup whole milk
2 ounces semi sweet chocolate chips
1 tablespoon granulated sugar
A pinch of ground cinnamon and a pinch of chili powder (for Mexican hot chocolate)
A splash of booze: brandy, tequila, Bailey’s Irish cream, or bourbon
In a small pot over medium heat, bring 1 cup milk to a simmer, steaming but not scalding, 1–2 minutes. Add cocoa powder, chocolate chips and sugar, whisking continuously, until dissolved and well combined, 2–3 minutes. Pour into a mug and enjoy.
Add a pinch of ground cinnamon and bourbon to taste to your favorite hot chocolate recipe. Top with plenty of whipped cream and marshmallows.
Cointreau Ginger Snap
Cointreau 1 oz Fresh Lime Juice
0.25 oz Cinnamon Syrup
2 Slices Muddled Ginger (quarter sized)
2 Dashes Angostura Bitters
1 Egg White (optional)
Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass.
Garnish with two slices of candied ginger.
Never Too Early
Combine ingredients in a shaker with ice and shake vigorously. Strain into highball glass over fresh ice.
Garnish with a blood orange
New Amsterdam Spiced Cider
Combine and garnish with lime and mint
Created by William Cassin, Holiday Cocktail Lounge
Shake maple and cold brew in tin with crushed ice. Dirty Dump in Highball.
Top with more crushed. Float Heavy Cream. Dust nutmeg.
Insert Mini Meister.
Averna Espresso Dolce
Created by Juan Arboleda of Da Capo (Columbus Ave)
Averna 2 oz. heavy cream
2 oz. espresso
1 oz. simple syrup
Add all ingredients in to mixing glass with ice, shake for 2 mins.
Discharge ice and begin dry shake for 2 mins.
Add in to Collins glass, let sit for 1 min, top with club soda.
Orange zest top.
HARVEST VESPER BELL
Add all ingredients to a mixing glass, add ice, stir for 7 seconds, pour into a rocks glass over fresh ice and garnish with an orange twist studded with cloves and a star anise.
Tanqueray Hot Cider
Tanqueray No. TEN 2 oz apple cider
.75 oz ginger syrup
.75 oz lemon juice
2 dashes angostura bitters
2 bar spoons pumpkin butter
Build in a cider glass in the order listed. Stir, garnish, and grate fresh nutmeg over the top.
SVEDKA CITRON MARY
SVEDKA Citron 3 parts tomato juice
½ part fresh lemon juice
Dash Worcestershire Sauce
Dash hot sauce
Pinch of salt
Build in mixing glass filled with ice, and "roll" from one cup to another until cold and mixed.
Pour into a tall glass and garnish with a lemon slice and a celery stick.
Apple Cider Sangria via Plated
Makes 1 pitcher
2 cups apple cider
1/4 cup calvados or applejack
Mixed colors of apples, cored, diced and tossed with lemon juice to prevent browning
1 bottle sparkling wine
Combine apple cider, Calvados, and chopped apples in a pitcher and chill for at least 1 hour. Pour into glasses and finish with sparkling wine, making sure each serving has chopped apples.
Fistful of Bourbon “Fistful Smash”
Created by Director of Brand Advocacy Charlotte Voisey
Fistful of Bourbon ½ part grapefruit oleo
½ part fresh lemon juice
10 loose mint leaves
Combine ingredients and shake well. Strain over crushed ice.
Garnish with a mint sprig and grapefruit twist.
Shake the whiskey, lemon juice and simple syrup with ice and strain into a double old-fashioned glass over a large ice cube.
Top with Blue Moon and stir gently, to preserve carbonation.
Rub the edges of the glass with the orange peel.
Serve with the cherry and the orange peel, coiled on a cocktail pick.
KIM CRAWFORD SPICED MOON MARTINI
Kim Crawford Pinot Noir
1 oz aged rum
¾ oz freshly squeezed lemon juice
½ oz Spiced Honey Syrup, warm (See instructions)
½ oz egg white
Freshly grated cinnamon for garnish
SPICED HONEY SYRUP
1 cup water
1 cup honey
4 cinnamon sticks
Peel from half of orange
Notice: The consumption of raw or undercooked eggs may increase your risk of food borne illness.
Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming.
Add ice to the tin and shake hard for 10-15 seconds.
Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.
Preparation for SPICED HONEY SYRUP
Add all ingredients to a medium saucepan and cook over medium heat, stirring constantly until warm and fragrant. (Avoid overcooking, as the syrup should not reduce and thicken.)
Remove from heat; strain and discard solids.
The syrup can be refrigerated for up to two weeks. However, it should be gently rewarmed to create the cocktail.
Brockmans Dark Night Negroni
1 oz Brockmans Gin
1 oz Blueberry Liqueur
2/3 oz Rosso Vermouth
2/3 oz Campari
2 dashes orange bitters
Garnish with orange peel and blueberries
Add all ingredients to rocks glass over one large ice cube. Stir and garnish with orange peel and blueberries
Green Apple Smash (Serves 4)
In a cocktail mixer, combine Smirnoff Ice Green Apple, Ginger Beer and Bourbon with ice.
Fill a glass with crushed ice
Strain cocktail over ice
Garnish with a sprig of rosemary and enjoy!
Woodford Reserve Double Oaked Maple Bourbon Sour
Combine all ingredients in a shaker with ice. Shake vigorously and strain over ice in an old fashioned glass.
Garnish with a candied ginger or a lemon peel.
I’m Into Ginger
1 ½ oz.
Crystal Head Vodka ½ oz. premium orange liqueur
2 oz. cranberry juice
2 oz. ginger beer
Add Crystal Head, premium orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir Gently.
Slow & Low .75 aquafaba
.75 espresso pumpkin spice syrup
.75 Lemon juice
Combine all ingredients and enjoy!
Whiskey Punch Cocktail
Shake and serve
Pumpkin Spice Margarita
Crafted by Manny Hinojosa, Brand Ambassador for Tequila Cazadores
1 ½ oz.
Cazadores Reposado 1 oz. Bols Pumpkin Spice liquor
2 oz. Orange juice
½ oz. lemon juice
Dash of cinnamon powder
In a cocktail shaker combine all the ingredients with ice, shake and serve over the rocks. Cinnamon sugar rim glass and orange peel for garnish.
Johnnie Walker Harvest Moon
By Los Angeles Bartender Phil Wills
Combine all ingredients into a mixing glass. Add ice, shake and strain over fresh ice.
Top with Ginger Beer
Garnish with Brown Sugar Cinnamon Baked Apple Slice. Long Lemon Peel in Glass
(Created by Taffy Rhyne at Fresa’s Chicken Al Carbone in Austin, TX)
Fill glass with crushed ice. Add vodka, lime juice, simple syrup and grapefruit bitters to glass.
Top with Austin Eastciders Ruby Red Grapefruit Cider. Stir. Garnish with grapefruit slice.
The Cucumber Gimlet
Purity Vodka ¾ part fresh lime juice
¾ part simple syrup
4 slices cucumber
Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass.
Garnish with lime wheel.
SVEDKA NUTTY AUNT
SVEDKA Cherry 1 part apple juice
¼ part amaretto liqueur
¾ part fresh lemon juice
Dash Angostura bitters
Combine ingredients in a large punch bowl over ice.
Garnish with star anise, cranberries and orange wheels.
Add a splash of soda water when serving.
Cointreau 1 oz Añejo Tequila
1 oz Mezcal
0.75 oz Fresh Lime Juice
Combine all ingredients in a shaker with ice. Shake and strain over ice in a smoke salt-rimmed rocks glass.
Garnish with a lime wheel.
New Amsterdam Maple Punch
Combine and garnish with orange wedge