A Bad Dog Bloody Mary

Anyone in need of a cool-down during these scorching summer afternoons and upcoming Memorial Day Weekend? I have the solution, thanks to my new friends at Bad Dog Bar Craft (who you might have seen make an appearance at my NO VA cocktail event). I am personally a huge bloody mary fan, and this company's exclusive new bitters enhance the savory cocktail with just a few dashes.

Here is my latest version of the delectable drink, which I prefer to serve for guests as a bloody mary bar on my new bar tray. The tray allows you to set-up on a coffee table or poolside with celery, Tabasco, almond-stuffed olives...you name it! My mom (wearing a gorgeous John Hardy bracelet and Yurman band) stirred in her Bad Dog Bar Craft bitters with high approval. The hints of celery and cucumber add an entirely new flavor depth to the beverage without even needing a stalk of celery on the side.

1.5 ounces vodka 4 ounces bloody mary mix (I prefer Zing Zang) 2-3 dashes Worcestershire sauce 2-3 dashes Bad Dog Bloody Mary bitters Sprinkle of pepper Dash of Tabasco (optional) Celery and olives, for garnish

1. In a short glass, measure vodka and bloody mary mix. Add dashes of Worcestershire, Bad Dog bitters, pepper, Tabasco, and lemon juice.

2. Add a few cubes of ice and gently stir. Top with celery and olives, if desired.

Blistered Jalapeño Bites

Though I have lived in Austin for four years now, the not-from-Texas stereotype finally (and literally) stung during my attempt at this recipe. Jalapeños are sprinkled in my restaurant meals here and there, but never before had they entered my kitchen. Without hesitation, I slightly sliced open the jalapeños and removed the seeds with a spoon and my hands after charring them in the broiler. Then, I wiped my eyes. And my nose.

Soon enough, my face was swollen, bright red, and stinging uncontrollably! An ice pack did the trick after 30 minutes of hilarious, hysterical pain. Thank goodness these babies turned out to be tasty. But, lesson learned: WEAR GLOVES while working with jalapeños!

I served the starter on this simple dinner plate, which I set against a fun bamboo charger for a summery vibe.

8 jalapeños 8 slices center cut bacon 1 cup shredded mozzarella 1 teaspoon fresh oregano

1. Grill (or broil) jalapeños for 3-5 minutes, until lightly grilled and blistered. With a sharp knife, cut a 2-inch line into the jalapeño and remove seeds with a spoon.

2. Mix mozzarella and oregano in a bowl, then stuff a large pinch of the mixture into each jalapeño. Wrap a piece of bacon around the jalapeño tightly to seal the mozzarella inside of the pepper.

3. Grill jalapeños until bacon is browned, approximately 5 minutes. Serve warm.

adapted from food network

At the Table - A Tartine Affair with Art in the Find

So, you're hosting a dinner party. What should you serve? What should you sip? What should you wear? And most importantly, how should you style your table? Meet my newest food & styling series, "At the Table," where San Diego stylist/blogger Conni Jespersen and I hand over our hostess tips to inspire your next gathering. We think you'll love it. I mean, who doesn't love entertaining?! The elegant, charming Conni and I met through Twitter (imagine that) after I discovered her blog Art in the Find during my March trip to San Diego. I yearned the opportunity to chat and collaborate over a cup of coffee, so we did just that...cross-country on Google Hangout. We sipped our caffeine, shared our stories and quickly conceptualized a blog series. Conni, the stylist, will develop the look/table around a concept, and I, the foodie, will develop a thematic menu that reflects the scene. This co-blogging conversation will combine the best of both entertaining worlds into one go-to resource!

Our first concept for "At the Table" is A Tartine Affair. A French-inspired bistro gathering combines rustic tableware with a family-style array of ingredients for make-your-own open-faced sandwiches, fancily known as tartines. Today, I'm sharing a menu that screams springtime socializing, and Conni is sharing her table styling expertise. Head over to Art in the Find to plan your decor for A Tartine Affair...

INGREDIENTS (Add or delete as much as your guests prefer) ::

French baguettes Tomato Radish Avocado Strawberry Arugula Rosemary Basil Mozzarella Feta Red pepper flakes Maldon salt & cracked black pepper Fig preserves Olive oil Balsamic reduction

1. Slice baguettes on the diagonal and drizzle with olive oil. Toast until golden.

2. Cut and dice ingredients for easy grabbing by guests. Tip: Cut basil into ribbons and leave rosemary sprigs whole when displaying them at the table. Minced herbs result in a mess when handled by others.

3. Assemble the tartines! Give guests the freedom to mix and match as they choose. I prefer strawberry with feta, avocado with red pepper flakes, and tomato with mozzarella and basil.

I love that rather busying the table with centerpieces, Conni allows my menu to take center stage with a runner of colorful ingredients against natural wood. Are YOU in need of any inspiration for your future dinner table? Share your requests in the comments for me and Conni. And, in the meantime, be sure to follow Art in the Find on Twitter and Instagram -- the place where this collaboration all began.

Lemon Drop Margarita

If you have not yet noticed, Cinco de Mayo is (somehow) already around the corner; so a toast is in order. A tequila toast, that is.

Springtime happy hours are suddenly abounding more often than coffee dates, giving me the opportunity to sip on outstanding cocktails across the city. Salty Sow's lemon & sugar rimmed champagne cocktail inspired my garnish, and my recent discovery of Partida tequila led to the cocktail's essential ingredient. Plus, tonight's margarita run, during which forty of my closest girlfriends will hop from place to place for Austin's best margaritas, has arrived at the perfect time. Grab your Partida tequila and stir up a Cinco de Mayo celebration!

1 ounce Partida tequila 1 ounce lemon juice 1 ounce simple syrup Club soda Zest of one lemon 1 teaspoon granulated sugar

1. On a small plate, lightly mix zest and sugar. Use the lemon to rim an 8 ounce glass with juice, and then place the glass upside down onto the plate of sugary lemon zest.

2. Fill the glass with 4-5 ice cubes. Pour tequila, lemon juice and simple syrup into glass and stir. Top with club soda and a thin slice of lemon.

Perfect Pairings for Dark Chocolate

Have you ever had a chocolate addict moment? Ever needed an excuse to take a bite of dark chocolate, perhaps during a busy afternoon at work or for a longing midnight snack?

Well, I am now giving you permission to indulge. Ghirardelli epitomizes the ultimate luxury, especially its Intense Dark bar (with 72% cacao!) that I recently tried. The dark richness provides a satisfying indulgence -- and pairing it with a glass of La Crema pinot noir and tart raspberries accentuates the Ghirardelli flavor even more.

Besides chocolate, my other standard indulgence is treating myself to a glass of cabernet. I then figured, Why not put the two together?! The luxurious La Crema brand matches the premier Ghirardelli standard.

I added the raspberries to offset chocolate's sweetness with a subtle tartness. The juicy raspberries add a fresh pop of color and tang -- plus, berries are in season and ultimately have become my kitchen staples.

On that seasonal note, I am thrilled to be attending Austin's FOOD & WINE Festival for the first time this upcoming weekend with an infamous grand tasting of hundreds of restauranteurs, chefs and products, including Ghirardelli. The wine will be pouring (maybe La Crema?), Ghirardelli will be served, and sunny 90-degree weather will collectively create a perfect atmosphere!

What would you pair with your Ghirardelli Intense Dark chocolate? Please share in the comments, or upload your own pairing on Instagram using the hashtag #IntenseDark, like I have shared on my Instagram!

This post is in partnership with Ghirardelli. Thank you for being supportive of my sponsors!

Lavender Lillet Cocktail

I'm packing up the final accessories for my extra-long weekend home in Memphis, which will involve a house packed with family, food and catch-up sessions with long-time friends. My annual trek home for Passover (this year's Seder will host 52 people!) marks the entrance of Spring in its sweet entirety....and I could not be more thrilled. How appropriate that I crafted this lavender lillet cocktail with Camille this past week as a celebration of Spring and its dainty details, such as this lavender focal point. As Camille points out in our recipe, "There’s something about lavender that’s feminine and just plain pretty, don't you think?"

Not only did this four-ingredient spritzer photograph beautifully, but its floral undertones provide an unmatched palate -- oh, and don't forget a splash of refreshing bubbly on top! Keep reading for the recipe...

Makes 1 serving

for the lavender simple syrup:
1/2 cup sugar
1 tablespoon dried lavender

for the cocktail:
2 oz. Lillet
1 oz. lemon juice
splash of bubbly
sprigs of lavender, for garnish (optional)

1. Make lavender simple syrup: in a medium saucepan, bring 1/2 cup water, 1/2 cup sugar and 1 tablespoon dried lavender to a simmer until sugar is dissolved. Turn off the heat and cool completely.

2. In a glass or flute, add Lillet, 1.5 ounces simple syrup and lemon juice. Top with a splash of bubbly and garnish with a lavender sprig.

seen on camille styles