Hyde Park's BOCA: my review

There is this little spot on the corner of Platt and S. Boulevard that just got a whole lot cooler.

For the last few years the restaurant Smoke, an upscale BBQ joint, has been inhabiting this location. Smoke was reviewed pretty well; won some awards... But lets be honest  BBQ  + upscale prices doesn't = a BBQ joint to frequent (or in my case ever go back too).  I noticed last summer that it was closed up, signs outside said "closed for the summer". But it seems this was not the case. Looks like the BBQ idea went up in smoke but foodies like me were rewarded with something much better. 

With Boca, the Owner, Gordon Davis completely renovated the open air building into a chic wooden framed Florida room! This stylish and airy atmosphere reiterates the Boca idea of "local, fresh, seasonal".

Russian Summer Punch

Huckleberry Hound

Whiskey Menu

On a Thursday night I suggested Boca to a close friend I was meeting for dinner and drinks.  After valeting (which is a pain and unwanted- its a fact of life down here in South Tampa) I stepped into this cozy restaurant and immediately started to dread the decision based on the crowded patrons in the lobby. The hostess replied that the wait was an hour and a half- on a Thursday?? - but quickly mentioned sitting outside (it was raining) or at the bar which was first come first serve. I sat at the bar.

Waiting for my girlfriend I was able to peruse the menu and rejoiced over not only the beer & wine list but also the fabulously tempting cocktails. I am not usually the girl to get a cocktail at a restaurant because I am always disappointed and happen to love a glass of red wine or craft beer. Some of the featured drinks included a Russian Summer Punch: champagne, russian standard vodka, fresh berries, crushed ice or a Huckleberry Hound: blueberries, ginger, lime, tito’s vodka- with these promising descriptions who wouldn't give it a try? (While one of these craft cocktails will set you back about $10-$12, please keep in mind that most chains will sell you an $8 drink full of syrup.) The best part of sitting at the bar is getting to watch the bartenders make your cocktail from scratch: hand juicing limes, measuring, and muddling whole, natural ingredients right before your eyes. They are also great about chatting with you, answering all of your annoying questions about what kind of drink they are making the others guests- Best seat in the house!

Fire Roasted Mussels

I only ordered a salad and an appetizer but these two were both expertly prepared. My salad was a mixture of fresh and grilled vegetables lightly dressed with a vinaigrette. The mussels were swimming in a creamy garlic wine sauce topped with an accent of greens and grilled bread. Everything on my plate was perfection; my inner foodie even asked for more bread- which they happily brought.

BKBM (Boca Kitchen Bar Market) Chopped Salad

Give it a try but make reservations unless you want to sit at the bar. Don't forget to check out the Whiskey Menu or just get a shot of the pecan infused bourbon. 

Parking: Valet (at least on Thursdays for dinner)
Price: Mid priced. Items range from $6-$26, a meal for under $20 w/o drinks.
Food: quality drinks instead of quantity, light but rich food.
Service: Chatty & Friendly.
Website: http://www.bocatampa.com/

2012: TO DO list

It's SUMMERTIME and the year is more than halfway over! **I am pretty sure there is more fun to be had out there but since we bought a house back in December our focus has been more on decorating/maintenance.** #joysofhomownership

Every few months I sit down to stake out fun things to do with either my honey or girlfriends...So I think its about time to get back in the swing of things. Can't wait to cross everything off this list!


Summer

• Visit the Aquarium ($5 off if you use your Summertime Savings Card)
• Summertime Classics Series @ the Tampa Theater
• Boating &/or Beaching with Friends (at least two more times before the end of summer)
• Attempt Rocking Climbing
• Tampa History Museum followed by lunch at the Columbia Cafe
• Ghost Tour in Ybor
• Hyde Park Sunday Morning Market & HP Village Live Music Series

Before the end of the year

• Run my first 5K
• Urban Bike Tour of Tampa 
• Visit the Dali Museum 
• Rock in the Park (when it gets cooler) 
• Camping
• Attend a Hockey game before the season ends
• 1st Friday in St. Pete

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.  ~James Dent

Healthy Peanut Butter Cookies?

Who doesn't love a REALLY good Peanut Butter Cookie? Cookies in general are one of my weaknesses.  I have used a low-cal, sugar-free, healthier ingredient as much as possible... of course I haven't found a substitute for butter yet. 

Here is my slimmed down version:

1 cup Jiffy Reduced Fat Creamy Peanut Butter

1/2 cups Butter
1/2 cups Splenda, Sugar
1/2 cups Splenda, Brown Sugar
1/4 cups Egg Beaters
3 tablespoons Skim Milk
1 teaspoon Vanilla Extract
3/4 cups Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Salt, Table

 Preheat oven to 375

In a large bowl, cream together the peanut butter, butter, Splenda, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine both flours, baking powder, and salt; stir into creamed mixture.

I find it easiest to get consistently perfect
 sized cookies by using a 2' ice cream scoop.

Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines, then do a cross hatch.. (If desired sprinkle regular white sugar or top with a few mini Chocolate chips- this will of course change nutrition content- but well worth it.)

Here is the progression: Scoop, Roll, Press
with fork in one direction and then the other. 

Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Better Than Take out Pizza

Its the weekend after Thanksgiving; I think its time for something besides Turkey with all the fixin's. 


My husband has really been craving some pizza- so much that I had to break down and make it at home so we wouldn't completely ruin all of those hours at the gym with just once slice of takeout. I am sure there are a good number of people out there that make their own pizza at home rather than getting delivery so my recipes are not going to be ground breaking... just good. 

Ham, Black Olives, Red Onion, Heart of Palm, Mushrooms

Pizza Crust (straight out of the Betty Crocker: Heart Health Edition, with my healthi-er adjustments) **The recipe calls for all All-Purpose flour so if you don't have the WW Pastry Flour than just go with what you have.


2 cups All-Purpose Flour**
1/2 to 1 cups Whole Wheat Pastry Flour
1 tbsp. Splenda
1 tsp. Salt
1 package regular or quick Active Dry Yeast
3 tbsp. Olive Oil
1 cup very warm Water

Mix 1 cup of flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until the dough is soft and leaves the sides of bowl. Place dough on a lightly floured surface. (for best results use your Silpat mat) Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes.

I find it best to use a standard pizza pan with the holes in the bottom to cook pizza at home. Of course I don't have two pizza pans at home and this recipe makes two pizza crusts- so I have found that I can use my oven proof cookie cooling rack and it works just as well. Instead of rolling the dough out in a circle you can roll it in a rectangle just make sure that the dough doesn't fall through. 


Heat oven to 425 degrees. Spray your pan with Pam. Divide dough in half. Roll out each half into a 12 inch circle (again use your Silpat mat and a rolling pin for super thin crust). Partially bake 7 to 8 minutes or until crust just begins to brown. Add toppings and bake for another 8 to 10 minutes. 


Basic Pizza Sauce
1 tbsp. olive oil
1 garlic clove, minced
Red pepper flakes (optional)
1-15oz. can of tomato sauce
1- 6oz. can of tomato paste
1/2 tsp. marjoram
1/2 tsp. basil
salt and fresh ground pepper, to taste


Over medium heat, heat oil in saucepan until hot. Add garlic and red pepper flakes until fragrant. Add remaining ingredients, bring to boil. Lower heat and allow to simmer for 30 minutes. 

Herbed Ricotta, sliced Tomato, chopped Spinach, Mozzarella

Herbed Ricotta
 1  tbsp. chopped fresh basil
1/4 cup chopped parsley
salt & pepper, to taste


Mix. Use on pizza in lasagna, pasta or eggplant roll ups, on top of chicken before baking in the oven.... 



The great thing about pizza is you can plan for it or it can just be the vehicle that you use to get rid of some vegetables in your fridge. We have had all kinds of pizzas over the years and they usually consisted of left over... spinach, mushrooms, onions, tomatoes, chicken, hearts of palm, artichokes, garlic, olives, broccoli, zucchini and of course pepperoni. 


Tonight's pizzas didn't happen to have pepperoni but everything else I came across in the fridge or pantry. Pizza #1: Ham (Lunchmeat), Black Olives, Red Onion, Heart of Palm slices, Jarred Mushrooms, Mozzarella. Pizza #2: Herbed Ricotta, sliced Tomato, chopped Spinach (drained), Mozzarella.

Drop It like it's Hot Wings

I don't know about you but I love Hot Wings! They aren't really what I would call calorie friendly. Here is my SO FAB recipe for delicious but BAKED HOT WINGS and yogurt blue cheese for dipping. This is an awesome recipe for just a week night dinner OR if you cut in bite size pieces it could be a good appetizer for entertaining friends.

Hot Wings

• 1lb of chicken breast strips
  (its true, they aren't really wings but I like more meat + less bones.)
• 1 1/2 c Panko Bread Crumbs
   (i usually try to get the whole wheat, but plain is fine too)
• Franks Red Hot Wing Sauce 
• Salt & Pepper
• *Cayenne Pepper, Garlic Powder, Paprika

Preheat oven to 375 degrees. Prepare a baking sheet with a metal cooling rack on top, spray with Pam. 

Note: When you take your chicken out of the package you might notice that it is a bit wet. Make sure that you take a few paper towels and blot the chicken dry before you start.

Lay your chicken out on a clean surface, salt & pepper and then sprinkle with the other spices to your liking. Turn on the other side and repeat. (*Be careful with the Cayenne Pepper- if you don't like spicy food you can omit altogether.)

Pour about a 1/2 cup of the Wing Sauce in a bowl and the Panko in another bowl. This is what professionals call a dredging station. For each chicken strip you are going to dip and cover in the Wing Sauce, shake off excess and then transfer to the Panko bowl. Be careful when dredging in the Panko because if you handle  the chicken too much the Panko will start to unstick from your chicken. I would recommend placing the chicken in the bowl and then cover with the Panko- almost burying it.

Then again shake the excess off and place on rack. Cook for 20 to 25 minutes until chicken is done and slightly browned.  If you want more Wing Sauce either drizzle on the "hot wings" or serve as a dipping sauce along with the Yogurt Blue Cheese Dip (recipe to follow).

Yogurt Blue Cheese Dip

• 3/4 c Fage 0% Greek Yogurt (the single serving will do)
• 1/2 tsp of prepared horseradish
• 1/2 tsp Lemon juice
• 1/4 tsp garlic, minced
• 2 oz blue cheese, crumbled
• 2 tsp green onion
•  salt & pepper

Combine the all ingredients in a bowl and then add salt & pepper to taste. 

Moneyball @ Cinebistro

Growing up in Tampa home of RAY’s baseball I can understand the frustration of having a really good baseball team that gets really far in the season but never quite wins the World Series. It'll happen- maybe even this year since we just got a spot as a Wild Card- just hasn't happened yet. The idea that some teams have so much money to buy a W makes me grit my teeth which is why I wanted to see this movie. 

Moneyball is not your typical sports movie. It doesn't follow the familiar formula: team sucks- someone does something to inspire confidence in the players- they overcome all odds/win a lot of games- small set back- overcome odds again and win the Mack Daddy Game. It doesn't follow that formula. 

It has great acting. The story of Billy Beane is really good- I think it shows youngsters that no matter how much promise you have, how talented you are, sometimes it’s best to go to college. It’s a good lesson to be taught that no matter how much you believe in yourself and your cause you might not win. Most movies don't show that. There also isn't what I would call the quintessential happy ending; to be honest I was not completely sure that the movie was over until the credits started rolling. Overall I give MONEYBALL a -B because of its baseball history and general message but it didn't WOW me.

If you have never seen a movie at a Cinebistro I must say you need to give it a try. First off 21+ which means no annoying teenagers and they serve food/alcohol. Plus the seats are very comfortable. Caution: you may never go back to a regular movie theater. 

Anyone Craving Old Clothes?

I was craving something more than a Cuban sandwich so I decided it was time to make my very own Ropa Vieja. My mother made this for us when I was a child but I remember not liking it (because it was too “different” from what my friends’ families ate). I had it at a local restaurant last year and it was delicious! What was my 8 year old self thinking?

Ropa Vieja “Old Clothes”

Preparation: 15 minutes
Cook time: 2.5 hrs

2.5 lb Flank steak, cut into large chunks
½ c Adobe Seasoning
¼ c Worchester sauce
Flour
Salt & Pepper
Olive oil
½ thin sliced onion
2 cloves of garlic , minced

Combine the Adobe seasoning and Worchester sauce to form a paste, rub over meat and marinate for at least 15 minutes at room temperature. Heat oil in a Dutch oven on med-high. In batches, coat marinated meat in flour mixture and brown each side. Once each side is browned- beef won’t be cooked through- set aside and brown the next batch. It is very important to not crowd the pot and remember to add more oil if necessary. Add sliced onion, minced garlic and return all beef to pot, fill with water until it completely covers the meat. Simmer for 2 hrs or until the beef is fork tender.  Drain pot into a colander and on a cutting board take each piece of meat and shred beef using two forks (this can take a while and is quite boring- but totally worth it!)  Set Aside.

1 green pepper
1 onion
2 cloves of garlic
4 oz tomato paste
1 tsp cumin
1 can diced tomatoes
1 Bay leaf
½ c red wine


Sauté peppers, onion and garlic until translucent. Add 4oz. of tomato paste and cumin, let darken for a few minutes. Add shredded meat and bay leaf. Deglaze pot with red wine and make sure to scrape the bits off the bottom. Once most of the red wine has evaporated add the diced tomatoes and simmer for about 30 minutes.

Serving options:
*with black beans and yellow rice.
*in-between a slice of Cuban bread (like a sloppy joe)

Now that I have embraced different food cultures, I thank my parents for making me eat these “weird” foods.