Whiskey Eats & Roman Drinks

Welcome to WERD Recipes - your new go-to for delicious eats and delectable drinks. If you have a recipe you'd like to share, email us at [email protected] and we'll do our best to make it! See more of Whiskey & Roman on instagram: @whiskey_pockets & @myromanhanz

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Whiskey Eats In: Sausage & Veg Skillet

Surprisingly flavourful and heartily delicious.

Ingredients: > 1 tbsp. olive oil > 1 mushroom stock cube & 2 cups water > 1 large onion > 1 can corn > 1 bunch spinach > 3 cloves garlic > 3 turkey sausages > 4 small potatoes

COOK IT: > in a small pot, dissolve stock cube in 2 cups boiling water > clean and dice your onion; peel and dice the garlic > clean and cut your potatoes into thin slices > clean your spinach, let drain > cut sausages into small pieces (roughly 1″ long each) > in a large cast-iron skillet, heat the oil > add onion and sausage; cook until onion is soft & sausages are brown > add potatoes, garlic, corn and stock > bring to a boil, cover and let simmer on medium heat for 20 minutes > remove cover; add spinach; mix > cook until spinach is wilted > remove from heat and let cool five minutes > serve and enjoy!

This recipe comes from Taste of Home cooking. It doesn't look like it would be as fantastic as it was, but looks can be deceiving. This was wonderfully tasty and surprisingly delicious. The sausages were cooked perfectly, and the onion and garlic mixed with the stock and infused into the potatoes. Every mouthful was savoury and flavourful and just amazing, and the corn niblets burst between your teeth. No need for salt or pepper, every bite was perfect and hearty. The was just the right meal for a cool peaceful October night, and I can’t wait to take it for delicious leftover lunches this week. Give it a try yourself and see what you think. You definitely won’t be disappointed with this one.

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Whiskey Eats In: Potato Nachos!

Quick, easy and tasty.

Ingredients: > 1/2 tomato > 1 green onion > 1 flat steak > 1 potato > 1 dash salt, pepper > 2 cups shredded cheese (1 mozzarella, 1 cheddar) > 2 - 3 tbsp. sour cream > 3 tbsp. olive oil

COOK IT: > pre-heat oven to 425 degrees > clean and dice your tomato and green onion > grate your cheese > clean and cut your potato into thin slices > place potato slices onto a large baking tray & toss with olive oil, salt, pepper > bake potato slices until cooked through; remove from oven and let cool > while cooking the potato, in a large cast iron skillet, cook the steak as desired > when cooked, remove steak from heat and let cool; cut into small pieces > arrange potato slices in skillet in concentric circles (or close, whatever) > add steak, cover everything with cheese > place cast iron skillet into the oven and bake until the cheese is melted > remove skillet from oven; drizzle with sour cream and add onion and tomato > serve and enjoy!

This was a tasty recipe that looked so delicious I just had to try it. I’m glad I did because it was just what we needed for a rainy Saturday night in. The potatoes came out crispy and salty; the cheese was melty and rich and gooey, the steak cooked was just right, and the sour cream, onion and tomato topped it all off perfectly! Best of all, on top of being delicious, it took almost no time at all to prepare. It may not leave any leftovers but, if you’re a fan of steak, cheese, baked potatoes and nachos in general, you’re definitely going to want to try this recipe this week.

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Whiskey Eats In: So quick, so hearty.

Great cold weather comfort food.

Ingredients: > ½ red onion > 1 cup milk > 1 lb. lean ground beef > 1 can stewed tomatoes > 1 dash salt, pepper > 1 1/2 bowls pasta > 2 tbsp. olive oil > 3 cups grated cheese (i used gouda and old cheddar - 1 1/2 cups each) > 4 tbsp. flour

COOK IT: > clean and dice your onion > grate your cheese > in a large pot, boil salted water; add pasta; cook until done; drain & rinse > in a frying pan, heat the oil; add the onion; simmer two minutes > add ground beef to onion in pan, cook until brown, add salt & pepper > in the large pasta pot, combine stewed tomatoes and ground beef > bring to a boil; add flour and milk, slowly start adding cheese and pasta > stir until the pasta and sauce are mixed well and the cheese is melted > remove from heat and let stand five minutes > serve and enjoy!

NOTE: This recipe said not to drain the tomatoes or the beef. In future I would drain both, add a second cup of milk, 1/2 cup of flour, 2 tbsp. butter, and use about three to four more cups of cheese to really thicken the sauce up a bit and give it some extra flavour. I’d even go so far to add bacon and green onions!

If I made this again I would follow my notes above because I mis-interpreted the name of the dish. The cook book called it, “Cheeseburger Macaroni”. I read that as “Cheeseburger Mac & Cheese,” which I figured would be thicker, richer and creamier. Never the less, this recipe turned out really tasty and was the perfect meal for a cold and dreary last day of September. It was hearty with the cheese and the beef, and nice and savoury with the onion and stewed tomatoes. Best of all it was super simple and easy to make. Try it yourself this week and maybe experiment yourself with what you add or change.

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Whiskey Eats In: Chicken & Vegetable Stir-Fry!

I forgot the soy sauce but this still turned out delicious.

Ingredients: > ½ red onion > 1/2 cup hoisin sauce > 1/2 bag bean sprouts > 1/2 orange pepper > 1 tsp. ground ginger > 1 1/2 packs instant noodles > 1 dash salt, pepper > 1 tbsp. minced garlic > 1 green pepper > 2 carrots > 2 chicken breasts > 3 cups chicken broth > 3 tbsp. olive oil > 3 tbsp. corn starch > 5 tbsp. brown sugar > broccoli florets

COOK IT: > clean and dice your vegetables > cut chicken into small cubes > in a large pot, bring salted water to boil; add instant noodles > cook until noodles are soft (approximately 3 - 5 minutes) > when the noodles are cooked, drain, rinse with cool water and let stand > in a large frying pan, heat the oil and garlic > add onion, peppers, carrots and broccoli > when veggies are mostly cooked, add the bean sprouts and chicken > cook until chicken is brown on all sides > add in hoisin sauce and mix, add salt & pepper > in a separate bowl, combine brown sugar, chicken broth, ginger & corn starch > when chicken is cooked, cover chicken and veggies with sauce > mix and stir until sauce reaches desired thickness > add extra hoisin sauce as desired > stir constantly; don’t let the sauce stick to the pot / burn > remove from heat > plate noodles; add chicken & veggies in sauce on top > serve and enjoy!

NOTE: It was my intention to add about 1/3 cup sauce to this just to give it some extra flavour but it completely escaped my mind. 

Another experiment - a little similar to last week’s recipe but delightfully delicious and different. Even without the soy sauce, this was still full of wonderful flavour and fantastic texture. The chicken and veggies were cooked perfectly, the sauce was rich and thick and tangy and covered everything completely. The hoisin sauce gave it a fantastically savoury flavour and the texture of the noodles underneath everything made the entire experience exquisite. Every mouthful was fantastic, I thoroughly enjoyed this and would absolutely make it again. Try it this week and see what you think. The recipe made lots of extra so you’ll be looking forward to leftover lunches all week long!

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Whiskey Eats In: Chicken (& Pork) Teriyaki!

This turned out way better than I ever expected. SO GOOD.

Ingredients: > ½ red onion > 3/4 cup soy sauce > 1 dash salt, pepper > 1 cup mixed veggies > 1 pork chop > 1 chicken breast > 1 tsp. ground ginger > 2 1/4 cups warm water > 2 tbsp. minced garlic > 3 tbsp. olive oil > 3 tsp. honey > 4 tbsp. corn starch > 4 cups rice > 4 cups warm water

COOK IT: > clean and dice your onion > cut chicken and pork into small cubes > add mixed veggies and 4 cups warm water into a large pot > cook covered until rice is done and the water has all but entirely evaporated > stir constantly; don’t let rice stick to the pot / burn > remove from heat and let stand once cooked > in a separate container; combine soy sauce, ginger, 2 1/4 cups warm water, garlic, honey, corn starch and brown sugar > mix well until sugar has all but completely dissolved > in a large frying pan, heat the oil; add the onions, chicken and pork > cook until meat is brown on all sides; add dashes salt and pepper > add sauce mix to pan and cook until it reaches your desired thickness > remove from heat > plate rice; add chicken & pork in sauce on top > serve and enjoy!

NOTE: This recipe was doubled to make a larger serving for leftover lunches & dinners / to feed a larger family.  I thought chicken teriyaki was hard to make. It turns out I was wrong as it is SUPER EASY! This honestly came out WAY better than I ever expected. It was deliciously sweet and savoury - thick and salty and rich and garlic-y and just plain lip-smackingly amazing. Cooking the meat in the sauce infused the chicken and pork with the same wonderful flavour, and the sauce stuck all the rice together for incredible mouthful after incredible mouthful. My roommate was even surprised as to how well this turned out. I cannot begin to stress how simple this recipe actually is and how quickly it came together - all with ingredients I basically already had lying around the kitchen. No need for fancy vinegars or anything of the sort. Try it this week and I guarantee you will not only surprise yourself, you will not be disappointed.

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Whiskey Eats In: Sausage Penne

Light, healthy and amazing.

Ingredients: > ½ red onion > 1 tbsp. minced garlic > 1 tbsp. minced basil leaves > 1 can diced tomatoes > 1 bunch parsley > 1 dash powdered oregano > 3 tbsp. olive oil > 5 mushrooms > 5 mild italian sausages > salt, pepper

COOK IT: > clean and dice parsley, onion, mushrooms and basil > open tin of tomatoes; drain excess liquid > cut sausages into small 1/2 inch slices > in a large pot, boil your pasta; drain, rinse with cold water, let stand > in a large separate pan, heat your olive oil and the garlic > add the onion and basil, let simmer 6 minutes > add the sausages and mushrooms; sear until sausages are brown on all sides > add healthy dashes of salt and pepper > pour tomatoes into the pot; return to stove; add oregano > let simmer three minutes; mix in the oregano > add the mushroom & sausage mixture; reduce until sauce thickens > remove from heat; mix in the pasta > serve and enjoy - top with diced parsley and parmesan cheese!

This recipe takes a little longer than last week’s because you're waiting for sausages to cook, and for a sauce to evaporate almost all of its excess water. Otherwise, it’s super easy and SUPER tasty. It’s tomato-y, it’s savoury and it’s hearty and it’s comforting, but it’s also super light. If you hold on the sausages, it’s vegetarian too! It’s got great Italian flavour; the oregano, basil, sausages and parsley combine with the tomatoes and parmesan and make it super rich, but the touches of garlic and parsley make it super light, flavourful and satisfying. It’s great for making a big batch that will keep you looking forward to your lunches all week long. Try it this week and serve it to the family - they’ll love it!

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Whiskey Eats Out: Troika Cafe

Dumplings in Tallinn are the best dumplings.

Siberian Style 10.60 euros Traditional Russian dumplings with several types of meat, served with three different sauces. (RC) I’m not sure what the “several types of meat” were, but these little bites of deliciousness were fantastic. Swimming in a garlic-y butter sauce the dumplings melted in your mouth and there was a wonderfully large portion of them to satisfy the appetite. Buttery, smooth, savoury and delicious, these were bites of heaven swimming in garlic-y gold. The three “sauces” they came with were horseradish, vinegar and sour cream. Solid, down to earth good grub.

Village Style 10 euros Dough dumplings overcooked in an over under a lid with a forest mushroom sauce. (RC) Of the two different dumplings this was the better choice. The sauce was rich and creamy and salty and savoury and lip-smackingly delicious, but light all at the same time. The dumplings were wonderful - coated in the sauce they were hearty, bite-sized morsels. My favourite part of this was using the bread to mop up all the leftover sauce.

It might be kind of a jerk move to post about a restaurant most folks might not be able to immediately visit, but this blog is about reconnecting with food and sharing wonderful culinary experiences. A friend of a friend recommended we try this place while in Tallinn so we felt more than obliged. Needless to say, it was well worth the stop. While the service was a little uneven, the food was delicious and we finished every last buttery, savoury bite. If you’re ever in Tallinn, I cannot recommend enough that you stop by the Troika Cafe.

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Whiskey Eats Out: Sakawa Coffee

Japanese comfort food that is truly comforting.

Gyoza (6pc) $6 Delicious. These wonderful little dumplings are fried to a perfect outer crisp that delivers an entirely satisfying crunch on the bottom and soft fresh dough on top. Once pierced, they are bursting with flavour - delicious pork that is tender and perfectly seasoned. Dipped in that special gyoza sauce, this is a delectable appetizer that is hard to share. (Good thing there’s three each - if you’re feeling generous, that is). 

Spring Rolls (4pc) $5.99 Just like the Gyoza, these spring rolls are fried to a crispy golden brown outside with a solid, satisfying crunch. Inside, they are a bursting with fresh, flavourful veggies. The insides were a little softer than expected but were by no means any less tasty for it. These and the Gyoza (as I understand it) were made in house and it is clear that the chefs know what they’re doing. Each mouthful is packed full of flavour you’ll want to savour (just make sure to give them enough time to coo down first). I burnt my tongue a little but it was totally worth it.

Ramen $10 I can completely understand how this falls under Japanese comfort food. For a cooler summer evening (and looking further ahead into fall), this dish was wonderful and definitely the highlight of the evening. The brother itself was rich and hearty and salty and savoury. It was FULL of flavour that filled every corner, nook and crevice of the mouth, and even packed a nice little kick that built, but was never overpowering. The ramen noodles themselves were thick and tender and the texture was unlike any ramen I have ever experienced. They were a little  chewy but in entirely the best way possible. The veggies were cooked nicely and the pork was practically falling apart and also deeply delicious. Topping it off with corn to add a little extra texture made this the perfect, comforting end to the meal and is a reason to go back for another visit. 

I’ve had Gyoza and spring rolls before, but these were something else - definitely not your average chain restaurant appetizers. These were made in-house and with care and expertise. So tasty and flavourful I could eat an entire plate of the just the Gyoza themselves. To emphasize a previous statement, I completely understand now how the ramen falls into the “comfort food” category. It was hot and satisfying and warmed me up right down to my bones. Everything about this entire meal was great. Everything was delicious and everything made we want to go back again. The prices were more than reasonable, the staff was friendly and helpful, and the portions were exactly what I was hoping they would be. The soup is even big enough for two people to share! Go check these guys out the next time you find yourself on the Danforth. I promise you will not be disappointed.

Sakawa Coffee 867 Danforth Ave, Toronto, On M4J 1L8 [phone] http://sakawacoffee.com

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Whiskey Eats In: Shrimp & Vegetable Alfredo

This is the best batch of Alfredo I have EVER made.

Ingredients: > ½ red onion > ½ green pepper > ½ red pepper > ½ pack shrimp > ½ pack alfredo noodles > 1 small carton heavy cream > 1 cup milk > 1 small bunch spinach > 1 1/2 large tbsp. butter > 1 1/4 cup parmesan cheese > 2 tbsp. minced garlic > 2 - 3 very large mushrooms

COOK IT: > in large pot, bring salted water to a boil; boil noodles & drain > clean and dice your vegetables; cut the peppers into strips > in a large frying pan, melt butter with 1 tbsp. minced garlic > fry the peppers, mushrooms and onions until butter begins to brown > add in the shrimp and cook until lightly seared; remove from heat > in the same large pot used to boil the noodles, heat the heavy cream > when it begins to boil, reduce the heat and add the spinach > add the second tbsp. minced garlic and milk & bring back to a light boil > once boiling, add the peppers / shrimp mixture, noodles & parmesan > mix until completely blended and there is less liquid at the bottom of the pot > serve and enjoy!

I’m not sure what I did differently this time - maybe it was more butter, maybe it was the milk, maybe it was more parmesan cheese, or maybe it was the shrimp. Whatever it was, this turned out to be the best batch of Alfredo I have ever made. It was rich and creamy and smooth and just perfect. The veggies were just right for the season and cooked up beautifully in the butter, and the shrimp mixed with the garlic and the cream made every mouthful heaven. The heavier / thicker Alfredo noodles also made for a delectable texture. Every mouthful was full of delicious, creamy, garlic-y summer flavour. I cannot recommend enough that you give Alfredo another shot this week. Try it with shrimp and experiment yourself with how much cheese and milk you add in. This was perfect for a cooler summer week and the left overs were definitely something to look forward to.

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Whiskey Eats In: Chicken Pot Pie

Hearty and healthy and made from scratch!

Ingredients: > ½ teaspoon salt > ½ red onion > 1 ¼ cups flour > 1 large potato > 1 bunch spinach > 1 bunch green beans > 1 chicken breast > 1 can cream of mushroom soup > 1 can milk > 2 carrots > 2 cups butter (soft) > 5 tbsp. water

COOK IT: > preheat the over to 450 > clean and dice your vegetables > cut up chicken breast into 3/4 inch pieces > in a large bowl, combine the flour, salt and 1 cup of butter > blend with a fork until blended and the mixture resembles dry crumb > add 5 tbsp. water and mix in until you form dough; make two balls (60/40) > on a well-floured surface, roll out the larger ball of dough > place dough sheet in well-greased pie dish > fill the pie with all the ingredients! veggies, soup, milk - place chicken on top > roll out second ball of dough and cover the pie > place pie on middle rack and bake until crust goes dark golden brown > once the pie is done, remove from the oven and let it cool > serve and enjoy!

I couldn’t remember if I made a chicken pot pie for this blog but I hadn’t had one in a while so, here we are! This was new for me as this was my first time making the dough for a chicken pot pie (specifically) from scratch. Just like the root vegetable pot pie, this turned out wonderfully and the homemade crust made it that much extra special. I was concerned about not cooking the chicken before hand as well but, putting it on the top cooked it just fine and the pie turned out perfect. It was delicious - the veggies were tender, the sauce inside was creamy and savoury and the crust was crumbly and buttery and simply fantastic. 

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Whiskey Eats Out: Rancho Relaxo (Lee’s Palace)

The best damn fish tacos ever.

 Fish Tacos $10 (for 3) Famous fried fish, chipotle mayo, lettuce, pico de gallo. (RR) The lettuce is crisp, the chipotle mayo is smooth, creamy and has just the right amount of kick; the tacos are soft and warm and fresh, and the fish... incredible. These are the best damn fish tacos I have ever had in my entire life. The fish is hot and warm and flakey and the batter they’re in is heaven. Deep fried to golden brown perfection it is delicious and crunchy and heaven and they come THREE FOR TEN DOLLARS! You’ll want to hog all three entirely to yourself, but offering a bite to a friend is strongly encouraged as this is an experience that deserves to be shared. (I figure the more business they get the long they’ll be around and the more often I can go back for fish tacos!) Seriously though, I cannot urge you strongly enough: go and visit the Rancho Relaxo outside Lee’s Palace on Bloor as soon as you can. It is the perfect quick, cheap meal, late night snack and drunk food. It’s fried heaven wrapped in a warm flour tortilla three times over!

Rancho Relaxo

529 Bloor St W, Toronto, ON M5S 1Y5 [phone] http://www.ranchorelaxotogo.com

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Whiskey Eats In: Pecan Pie

Sweet, buttery, perfect.

Ingredients: > 1/2 cup (roughly) dark brown sugar > 1/2 teaspoon salt > 1 tsp. cinnamon > 1 cup dark corn syrup > 1 cup pecans (lightly crumbled) > 1 1/4 cups flour > 2 cups butter (soft) > 2 tsp. vanilla extract > 3 eggs > 5 tbsp. water

COOK IT: > preheat the over to 435 > in a large bowl, combine the flour, salt and 1 cup of butter > blend with a fork until blended and the mixture resembles dry crumb > add 5 tbsp. water and mix in until you form dough > on a well-floured surface & using a well-floured rolling pin, roll out the dough > place dough in well-greased pie dish > add in pecans > in a separate large bowl, combine remaining butter, brown sugar, corn syrup, vanilla extract, eggs and cinnamon > blend until butter has been entirely mixed in (no chunks) > pour the sugar / butter / egg mixture over the pecans in the baking dish > bake the pie for approx. 25 mins (until crust begins to turn golden brown) > remove from oven and let cool (the mixture will puff up - let it go down) > once cool, cut into slices > serve and enjoy!

NOTES: > the more butter you add to the dough mixture the wetter it will be > pecans can get a little expensive - purchase in moderation

This was my first time making a pecan pie and it turned out ah-mazing. I can’t begin to describe how well this recipe worked out. The crust was crumbly and buttery and just the right amount of salty. The pecans were crunchy and the filling was smooth and rich and sweet and buttery and 100% delicious. This is a treat that’s perfect for summer or fall and it is surprisingly easy (as pie!) to make! Try it yourself this weekend or for your next family birthday or holiday. I guarantee you won’t be disappointed.

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Whiskey Eats Out: The White Lily Diner

The perfect breakfast for a rainy day.

The White Lily Standard $13 Choice of sausage, bacon or marinated mushroom. 2 eggs any style. Hashbrown. Toast. (WLD) Tender, wonderfully-seasoned, garlic-y mushrooms and perfectly done eggs with runny golden yolks - all on top of a big bed of soft-on-the-inside crunchy-on-the-outside hash browns. Served with a big, buttered slice of crispy toast, this is a diner staple done to a delightful t. This is an amazing diner staple done just right.

Southern Breakfast $14 Bacon. 2 eggs any style. White corn grits. Gravy. Biscuit. Fermented greens. (WLD) The grits were warm, the gravy was rich and brown and savoury and when mixed together they were the perfect combination to warm the bones on a cool, dreary, rainy morning. Add to that more perfectly done eggs with runny, golden yolk centres, two crisp slices of thick-cut bacon and you’ve got a winning combination. The only thing I can’t say much about for this one was the greens! While the texture was nice and paired well with the meal, they didn’t have a whole lot of flavour to them. On the bright side, I have never had a biscuit so soft, warm, buttery and flakey as this one. I saved it until the end to sop up the remaining grits and gravy and yolk and it was nothing short of pure buttery heaven in every bite. I need to learn to make biscuits like this.

Side Sausage $4 I had the bacon and it was great, so I figured I should try the sausage too. While this was entirely delicious, it was more like an Octoberfest or mild Italian sausage than any sort of breakfast banger. Not what I was expecting or hoping for, but still awesome. The shell had a delightful pop when you bit into it, the meat was tender and it was full of wonderful, savoury flavour.

Donut (Double Dipped Vanilla) $2.50 Incredible. The pastry is thick but it’s light and soft and fluffy, just like the icing on top. Sweet and smooth but not overpowering, bursting with cool, refreshing vanilla flavour all the way through, and rounded off with a wonderful sprinkle crunch. These little donuts are the perfect cap to any meal and I can completely understand how difficult it is to stop at just one. Made in house these are a treat you have to stop by the White Lily Diner for, if nothing else. These guys know exactly what they’re doing when it comes to making incredible donuts.

This whole meal experience was just what we needed to bring our spirits back up on a rainy, dreary Saturday morning. Every bite of every part of this meal - every mouthful overflowing with warm, savoury flavour - was wonderful. For me, the grits and gravy brought warmth back into my bones. This wasn’t just a great breakfast, this was comfort food at its finest. All capped off with a little house-made doughy ball of sweet sweet heaven? Nothing beats it. I can’t recommend enough that you stop by the White Lily Diner as soon as possible.

The White Lily Diner 678 Queen St East. Toronto [phone] http://whitelilydiner.ca

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Whiskey Eats In: Rosemary & Garlic Steak

Tender, juicy and savoury

Ingredients: > 1/2 red pepper > 1 bunch green beans > 1 tsp. minced garlic > 1 bunch fresh or dried rosemary > 1 steak > 1 pinch onion powder > 1 pinch salt > 2 tsp. butter > 3 tbsp. water

COOK IT: > preheat the over to 435 > wash your vegetables; top and tail the beans; cut pepper into strips > lightly grease the inside of some tinfoil with butter; add the pepper & beans > toss the vegetables in the onion powder; add the water & wrap up the tin foil > plage the vegetables into the over for approximately 20 minutes > when your veggies are nearly done, heat the butter and garlic in a large pan > on medium heat, add the rosemary and let the butter begin to brown > lightly sprinkle the steak with a dash of salt > when the butter begins to brown, set the stove to high > add the steak; add an extra sprig of rosemary on top > sear the steak for approximately 1.5 minutes per side (less if steak is thinner) > remove from heat; remove vegetables from oven & tin foil > serve and enjoy! NOTES: > i didn't crank the stove to high to cook my steak - that would have given me a slightly crispier outside. i also should have removed my steak from the heat sooner, as I like my steak to still be slightly pink in the middle. this was a little too overdone for me > be careful when opening up the tin foil so as not to be burned by steam It was an experiment - cooking steak in a pan like this for the first time. It didn’t turn out quite how I imagined, but I was still very pleased with the result. The steak was still wonderfully tender, juicy, savoury and full of flavour. The butter and garlic combined to form an wonderfully intoxicating but not overpowering flavour combination, and the vegetables were tender, still had some crunch, and were seasoned just right. Together they made for a tasty, healthy meal that I will definitely look forward to cooking up again. Give it a shot yourself this week!

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Whiskey Eats Out: Sarah’s Cafe & Bar

Top Notch Bar Food.

Steam Mussels $15.50 Horseradish, garlic, cream (SC&B) These were the best mussels I’ve ever eaten! To be fair, I haven’t eaten mussels since I was probably about twelve but, I figured it was about time I gave it another shot, and my first experience trying mussels as an adult was fantastic. While I can say that the texture may take some getting used to (in general), these delicious. The sauce was rich, smooth and creamy and wonderfully garlic-y, and the horseradish infused each mouthful with a very pleasant little kick (that was just right). The mussels themselves were soft and tender. I was worried they’d be wet and drippy or that the sauce would be thin - these were the exact opposite and everything about this exceeded my expectations. I would definitely order mussels from Sarah’s again because they’ve got mussels figured out.

Beer Battered Fish & Chips with Coleslaw & Tartar Sauce  $16.50 Speaking of having food figured out, I cannot recommend enough that (after you’ve sampled the mussels) you have to try the fish and chips are Sarah’s.  A massive piece of fish, battered to absolute perfection, served over a mountain of equally perfectly-fried chips.  The batter on the fish is crispy and golden brown, and the fish itself is still light and flakey and full of flavour. Nothing about it is dripping or oily. The chips themselves are light and fluffy on the inside  - it’s all done just right. With this meal there isn’t even any need for ketchup as it all comes with a heaping portion of wonderfully smooth, rich, tangy, creamy tartar sauce that is enough to cover the fish AND chips equally, and gives everything on your plate that perfect mouth popping kick of deep fried gold flavour.

I have to be honest I’ve been to Sarah’s before and I had the fish and chips then too. It was so damn good that walking into the restaurant I already knew I wanted to order it again - I just couldn’t help myself! So far everything I’ve tried at Sarah’s has been done wonderfully and they have not at all disappointed. If you’re looking for a quiet patio to grab some grub, a really great mixed drink (they do Zombies!) and relax with some friends, I highly recommend checking Sarah’s out as soon as possible. They’re on the Danforth just east of Greenwood. The prices are fair, the service is friendly and helpful, and the food is nothing short of exceptional. Everything is so delicious it’s hard to choose where on the menu to start! (Although I’d recommend the fish and chips).

Sarah’s Cafe and Bar 1426 Danforth Ave [phone] http://www.sarahsondanforth.ca

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Whiskey Eats In: Garlic Seared Pork & Mushroom Pasta

Light, fresh and savoury.

Ingredients: > 1/2 tomato > 1/2 red onion > 1 tbsp. minced garlic > 1 dash white whine > 1 small bunch spinach > 1 small bunch parsley > 2 pork loin chops > 4 tbsp. butter > 6 portabello mushrooms > alfredo pasta

COOK IT: > boil the pasta; drain (reco: leave the pasta slightly al-dente) > clean and dice the vegetables, mushrooms and parsley > dice the pork into 1-inch cubes > in a large pan, melt the butter along with the garlic > add the pork, tomato, onion and mushrooms; let sear on high for approximately 8 minutes > cook the pork through & reduce the excess water; the butter will brown > add the spinach and parsley; add dash of white wine and reduce > remove from heat; plate pasta and add pork / mushroom mixture > garnish with feta cheese > serve and enjoy! NOTES: > leave out the pork for a vegetarian option This dish is light, fresh and another perfect pasta recipe for summer. It’s healthy and a delightful vegetarian option if you leave out the pork. I like my past a little more chewy but how you choose to cook it is up to you. The pork stays tender, the mushroom soak up the flavour of everything they’re cooked in, and the parsley really gives it that little something extra. The white wine gives the smallest of bites, and the feta on top gives it a perfect texture and soft, salty, delectable finish. This whole meal is wonderfully garlic-y and buttery and everything fried up in both those ingredients comes out delightfully smooth, savoury and delicious. It’s light and refreshing, healthy and delicious and I guarantee you won’t regret trying it for yourself this week.

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Whiskey Eats Out: Top Gun Steak & Burgers

A fantastic mountain of food.

B52 $13.99 + Fries $4.50 + Shake $6 Thinly sliced strip-loin steak grilled with onion, mushroom, topped with cheddar and mozzarella cheese, lettuce, tomato, garlic rosemary aioli (TGS) Tender, juicy, perfectly done slices of steak - heaped on to a warm soft fluffy, nicely-toasted bun - covered with mushrooms and onions and then smothered in delicious, gooey, melted mozzarella and cheddar cheese. This sandwich was a sight to behold. It was packed so full I could barely hold it together or fit it into my mouth. Every bite was rich and savoury and warm and cheesy and ohmygod - it dripped down my chin and all over my hands I relished every last morsel. Packing this entire monster down my gullet was a challenge, but one I was more than willing to take on after the first taste. The fries were fluffy and golden, and the milkshake to cap it all off was the perfect cool treat on a hot and sunny afternoon - delightfully thick, rich, creamy and chocolatey. 

I did not expect this to be as much food as it was but by no means was I disappointed. With every satisfying bite I was happy there was still more to go (until there was nothing left!). Even without the fries this was a mountain of steak and cheese that I was more than happy to shove in my face. If you’re looking for a lunch that will fill you up until dinner and beyond, look no further than Top Gun Steak & Burgers. These guys know how handle their meat and I cannot say enough good things about this steak sandwich.

Top Gun Steak 251 Augusta Ave., Toronto, ON, M5T 2L8 [phone] http://www.topgunsteak.com