All Posts By Rob Bleifer

Kumquats — The Next Best Thing You Never Ate

by in News, May 28th, 2013

KumquatsYes, clearly kumquats are a fruit you’ve seen in the market or on our shows, but many still have no idea what to really do with them. I truly love them. They have a huge, explosive orange flavor, but with the tartness of a lemon or lime. The entire thing is edible, from rind to flesh to seed (though I personally don’t enjoy eating the seeds), and they are great used in dishes ranging from savory to sweet.

But now I think it’s time to share an outstanding flavor combination with you all. This is something I’ve been making for years. I always thought it would be the signature at my dream restaurant/bar — the cocktail that would put me on the map.

Kumquats and cola. Really, no joke. Just cut a kumquat in half, squeeze the juice into the cola and then drop the fruit in. Give it a gentle stir and enjoy.

Keep reading

Carob Molasses — The Next Best Thing You Never Ate

by in News, March 14th, 2013

Carob MolassesWhat’s the next best thing you never ate?

Carob molasses. I know what you are thinking, but it’s not that weird health food chocolate substitute that made trail mixes depressing. Carob molasses is something completely different and worth seeking out. We’ve even put the molasses in baskets on Chopped. You get carob molasses from cooking the fruit of the carob pod with water, then straining and reducing it down to a crazy delicious syrup. It’s a Middle Eastern product, so if you want it, head to your nearest Middle Eastern market or look online.

Keep reading

Pit Master for a Day

by in Food Network Chef, June 23rd, 2011

bbq pit
I suspect, like most of us, a day off is rarely a day away from food or cooking. This was the exact case for me when a day off last week turned into a crazy barbecuing day.

I was offered the opportunity to do a pig roast on a “competition-style” pit. Of course, I jumped at the opportunity. The other players involved included my in-laws, who are far removed from the world of food. Since they weren’t enthused at the thought of the work involved in breaking down a whole hog, we decided to BBQ six full-sized pork butts.

Read more