Jordan featured in the Philadelphia Inquirer and the New York Daily News

8 09 2014

Many thanks to the Philly Inquirer and the NY Daily News for the Girls Guide mention!

Jordan and Girls Guide in the NY Daily News this week

Jordan in the Philly Inquirer

Ngata Burrata Fig Dip

4 09 2014

Happy Opening NFL Day, everybody!
All of the fantasy football teams are drafted and we’re ready for the season to start.
For Throwback Thursday, join Jordan and Dava on last year’s draft night when they made a delicious and easy burrata dip – The Ngata Burrata Fig Dip! They named it after Haloti Ngata, a player on the former reigning Su Pa Bo champs, the Baltimore Ravens.

Girls Guide to Hockey Highballs: White Russians On Ice!

4 04 2014

Who says there are no balls in hockey? Not us!
Join Jordan and Dava in making a homemade White Russian “+” in honor of the last week of hockey season.
Nobody wants a sober race to the Stanley Cup.


Jordan and Dava enjoy their White Russians on Ice in honor of the last week of the NHL hockey season

Jordan and Dava enjoy their White Russians on Ice in honor of the last week of the NHL hockey season

Girls Guide’s White Russian on Ice:

2 oz vodka
2 oz spiced milk, chilled
2 oz espresso, chilled
1 T maple syrup (ode to Canada)
For the spiced milk:
1 c milk, full fat, organic
¼ t cardamom, fresh ground
¼ t cinnamon
¼ t ginger, ground
¼ t nutmeg, ground
¼ t vanilla
Heat the milk in a saucepan on medium heat. Add all of the spices and vanilla. When the milk starts to bubble, turn the heat to low and cook another minute. Stir. Remove from heat and strain. Chill the strained spiced milk.

Dava’s Kitchen Questions during the Not So Macho Gazpacho and Nachos.

4 10 2013

Dava’s concerns, questions, and mistakes:

What is shiso?

Basily Minty Japanese Green herb.

Shiso Minty

Shiso Minty

I’m worried about making gazpacho because it’s raw and when stuff’s cooked you can get away with it.

You mean like sake, hot sake is crap because the heat is supposed to mask the bad flavor?


Well don’t worry, it’s super easy. You just chop shit up and throw it in a blender.

Well at least I can’t burn it then.



For those of us who don’t have an herb garden, you can just go to the market and get some?

Ya, go to the market and get fresh herbs, and then you don’t have to deflower it yourself.


If you had to sub a fresh herb for a dry herb in a shaker, which..

I would rather die.

Ok, but which can you get away with?

I don’t think you can get away with anything dried in a shaker if there’s a fresh option, only dry options ie paprika, cumin, all ok.

But I think a major key to the kingdom in the kitchen is fresh herbs.

Herb Garden

Herb Garden

Any trick to reducing crying from the onion chopping?

Wear sunglasses.


Sunglasses and Onions

Sunglasses and Onions

How do you know when the oil is ready for the onions?

I usually heat the oil and add one small piece of onion. When that little guy starts to bubble around the edges I throw in the rest of his friends.

That’s so smart.

Wooden spoons are your friend on the stove. I only use wooden spoons. I like the wood.

Really? Why?

It doesn’t scratch the non-stick finish and it’s a happy material.

Happy time, got it.

Is that a regular strainer


It’s nothing fancy?


It’s not like it’s a special watermelon strainer?


OK, so we’re using a regular old strainer. Nothing fancy.



These onions are beginning to brown but Jord says they’re not caramelized. What does caramelized look like?


Why was that wrong how I cut that lime?

You want to cut the lime across the equator so that it cuts through every section and can release the most juice. A bartender has a different goal.


So watermelon and cucumber I don’t have to chop as finely because they’re mostly water?

Ya, they’ll blend right up.


Can you peel all roasted peppers like that or just the hatch?

All, even bell. Nobody’s special in the pepper family.


What’s a roux, besides a Winnie the Pooh character?

It’s a fat and a starch, usually butter and flour, for thickening and smoothing and sticking its little head out of a pouch. It’ll velveeta up a mac and cheese.


By the way, I got a muddler and it changed my life. This little thing.

No questions on that one.


Oh, you’re putting vodka in to muddle?

Just to get it wet a little. It doesn’t muddle together well dry.


Not So Macho Gazpacho and Nacho Recipes

23 09 2013

Jordan and Dava are in denial about the autumnal equinox that fell on Saturday. They’re holding onto summer with these melon recipes for the first fall football weekend. Stay cool with these. You’ll find the full recipes below the video.

3 c watermelon, cubed
2 persian cucumbers, peeled and chopped
1 plum tomato, slow roasted
½ c lemon juice
½ jalapeno, minced
1 shallot, minced
1 c soaked bread
2 T chopped basil
SWOOPS (Season With Olive Oil Pepper Salt)
balsamic for drizzling

Blend the watermelon and pour it through a strainer.
Throw the strained liquid back in the blender. Add the rest of the ingredients. You’re done. See, Dava, raw is easy.

Not So Macho Gazpacho

Not So Macho Gazpacho

Cheese Sauce – (inspired by Bobby Flay from my guest appearance on Grill It!)
2 T butter
2 T flour
2 c milk
2 ½ c shredded cheese of choice (we used two kinds of cheddars)
1 red onion
2 T olive oil
2 T sage
Caramelize the onions but putting them in a bath of olive oil, burning man style, over med heat for about 30 min. Strain out oil and set aside.
Make a roux by heating the butter over med heat and whisking in the flour once the butter has melted. Then whisk in the milk a little at a time until you have a smooth, bubbly sauce. Then stir in the cheese. Add the onion, sage, salt, and pepper and stir until fully incorporated. Doneskies.

Melon Salsa
1 c watermelon, finely diced
1 c canteloupe, finely diced
1 c fennel, finely chopped
1 c corn, roasted and cut off cob
½ t shallots
½ lime, juiced
1 T peppermint, finely chopped
All ingredients should be cut roughly into the same size pieces. Through all of the ingredients into a bowl and mix together well so that each bite has a little bit of all the ingredients.

Melon Salsa

Melon Salsa

Avo Relish:
2 avocados
1 poblano, roasted, skinned, and chopped
2 T chives, chopped
1 lime, juiced
2 cloves garlic, roasted
Scoop avo meat into the blender. Add the rest of the ingredients and blend until smooth. You may need to poke at it lightly, without sticking your poking object too far into the blender, to help the air bubble work its way up and blend everything together.

Chips and Beans

Chips and Beans

Preheat oven to 350.
Spread some chips (we used black bean and blue corn) on a big plate. Dot the chips with the beans. Bake for ten min. Remove from oven. Evenly spoon the cheese sauce all over the chips. Then evenly dot with the avo relish and finally, top with the watermelon salsa. Dig in!

Not So Macho Nachos!!!

Not So Macho Nachos!!!

Muddle Melon Me This:
1 t ginger, minced
1 t sugar,
1 t basil, chopped
2 shots watermelon juice
1 shot cucumber vodka
Muddle the ginger, sugar, basil, and a splash of the vodka in a glass. Add ice. Add vodka and watermelon juice. Stir. Garnish with basil sprig. Guzzle down and enjoy, summer style.

Syracuse Orangemen Creamsicle Pops and Floats

5 04 2013

Jordan and Dava are back, showing you how to make orange creamsicle pops and floats in honor of the Syracuse Orangemen playing in the NCAA Final Four.

Orange Creamsicle Pops

Makes 8 popsicles
2 c orange juice, fresh squeezed
½ c coconut milk
½ c heavy cream
1 t vanilla
1 T honey
1 T powdered sugar
1 banana, sliced
½ c blueberries

Whisk the juice, coconut milk, cream, vanilla, honey, and sugar together in a bowl. Drop some of the blueberries and banana slices into popsicle molds. Pour the liquid mixture to fill each mold. Place the sticks/tops into each mold. Freeze for at least 4 hours. When they’re completely frozen, you can slide them out of the molds by running them under hot water for a few seconds. Slam dunk!

Orange Creamsicle Floats

makes 2 floats
½ c orange juice, fresh squeezed
½ c blood orange juice, fresh squeezed
½ c milk
1 c vanilla ice cream, high quality
1 t vanilla
1 T mint, chopped
club soda to top

Blend all of the ingredients except for the club soda in a blender. Pour into glasses and top with club soda. Bam!

Dava Krause Jordan Zucker Orange Creamsicle Floats

Peanuts and Crackerjacks!!!

29 03 2013

Baseball Opening Day is right around the corner!!! Jordan and Dava are gearing up for the start of the season by showing you how to make your own homemade peanuts and crackerjacks! Nom nom nom.

Peanuts and Crackerjacks!!!
1c butter
2c brown sugar
½c corn syrup
1t salt
½t baking soda
1t vanilla
1c peanuts
½t cinnamon
1T ginger root, minced
½c popcorn kernels
1 pkg bacon, chopped
½ c oil, (any kind, we used grapeseed)

Fry the bacon in a pan on med high heat until cooked and crispy. Set bacon aside on paper towel lined plate and leave grease in dirty pan for later.
Pop the popcorn: Coat a hefty pot with oil and heat on high. Throw one kernel in oil. When it starts to bubble, add all of the popcorn kernels. Cover the pot. When you hear the popping start, give the pot a jiggle. When the popping dies down, remove the pot from the heat.
Preheat oven to 250.
Make the caramel sauce: Using the dirty bacon pan, add the butter and melt it down on med high heat. Add the brown sugar and mix. Add the corn syrup and mix. Add the salt and ginger and mix. Remove from the heat. Add baking soda, vanilla, peanuts, cinnamon, and bacon. Stir together thoroughly.
Pour the sauce over the freshly popped popcorn. Transfer everything to a baking sheet (no foil). Put baking sheet in the oven for an hour. Every fifteen minutes take out the baking sheet, pour the popcorn back into the big bowl and then pour back onto the sheet. This evenly distributes the coating so that every kernel gets covered. After the fourth time, let the popcorn cool and serve!



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