Buffalo Bolognese

Here is a yummy recipe that is perfect for an evening in!

Cooking Time 1.5 Hours

Ingredients

1 pound ground buffalo (bison)

2 Merquez sausage (spicy lamb) or 4 ounces, casing removed

Salt and pepper

1 t. Ground Rosemary

1 t. Ancho Chile powder

2 -3 carrots, peeled and finely chopped

1 stalk celery, finely chopped

1 medium yellow onion, finely chopped

2 cloves garlic

1 cup red wine or beer

1 can whole tomatoes, 28 oz

1 can tomato paste, 6 oz

2 cups of chicken broth

Cooking Instructions

In large heavy pot or Dutch oven over medium high heat, put a little olive oil in a pan and add ground buffalo. Using a wooden spoon break up the meat and sprinkle with sea salt, freshly ground pepper, rosemary, and chile powder. Cook for about 7 minutes. In a separate small skillet, add Merquez sausage and with a wooden spoon break up and cook thoroughly, about 6-8 minutes. Turn out onto paper towels to soak up oil. To the ground buffalo in the big pot, add carrot, celery, onion and garlic. Cook until meat is thoroughly browned, another 8 minutes. Add cooked Merquez sausage to ground buffalo mixture. Add wine or beer and stir. Add tomatoes, tomato paste, chicken stock and bring to a boil then simmer for 1 hour. Serve over polenta or pasta. Keeps for 3 days in the refrigerator.

Ingredients

Browning ground buffalo meat

Add in onions, carrots, and celery to buffalo in pot

Add in whole tomatoes, tomato paste and chicken stock and bring to a boil

mmmmm :)

Reporting from 18 Rabbits, Alison (Founder and CEO)

I Love Popovers!

This weekend my Dad was in town, so he took my sister and I to brunch at the Cliff House. I have lived in San Francisco for about 7 months but I had yet to visit this part of town. Let me just say, amazing! The views from both inside and outside the Cliff House were stunning and what a background to enjoy a nice meal over. And who knew San Francisco had an old bathhouse, Sutro Baths? Now that is cool!

Sunday was a perfect weather day and when we got to the Cliff House we had to wait a bit for a table but it was not unexpected with no reservation. The highlight of the meal were the infamous popovers. Let me just give you some background into the McCormick family.  We love bread and butter. I am not ashamed to say I am a carbo kid! If I had to live off bread and butter the rest of my life I think I would be one happy camper. So suffice it to say we were pumped for those little bread beauties to come to the table. To best describe a popover I took a look at the SF Weekly who awarded the Cliff House with the Best Popovers in 2009 and they state "Popovers are eggy, light, and almost hollow soufflelike rolls, with a fragile and glossy crust, and best served fresh." Are you salivating yet? They definitely lived up to their potential along with the other colorful food and even more stunning views.

So if you want to treat yourself to an extra special Sunday why not go to the Cliff House? You get a taste of old San Francisco with the Sutro Bath ruins and the history behind the Cliff House. Most importantly you can really take in the beauty of San Francisco while enjoying some great food too!

Here is the link to the Cliff House so you can check it out for yourself! http://www.cliffhouse.com/

Reporting from 18 Rabbits, Erin

Fish and Granola? Yes!

Aloha from Maalaea Bay in Maui! 


Besides watching humpback whales playing in the ocean from our balcony, this is also a pretty good place to catch fish. My husband Craig caught some great local fish yesterday and we cooked them up in a delicious crust made of the island's famous macadamia nuts and our Gracious granola. It turns out the the tropical coconut in our granola makes an intriguing combination with the nuts, much tastier than the standard breadcrumbs.  I thought I'd share the recipe with you. 


ALISON AND CRAIG'S MAUI MACADAMIA ENCRUSTED LOCAL FISH
Bake Time: 10 minutes, makes 12 small filets

Ingredients

• Traditionally Mahi Mahi is used for Macadamia encrusted fish.  Fishing off Maalaea Bay though, it is more likely to catch snapper, trigger fish and gold spot.  My husband caught trigger fish some the day before so, that's what we used. Trigger fish are quite small, so you can use one fish per person. Halibut and Mahi Mahi would work just as well.  
• 1/2 cup or 1 mini pouch Gracious Granola, blended in mixer until finely ground
• 4 oz macadamia nuts, toasted in pan until lightly golden and then chopped fine
• Pinch of sea salt

Cooking Instructions

Preheat oven to 400 degrees.  In a shallow bowl, blend ground granola, finely chopped macadamia nuts and sea salt together.  Place fish filets skin side down on foil or baking pan. Sprinkle with salt and pepper to taste.  Bake for 5 minutes.  Remove from oven.  Using a spoon, sprinkle nut mixture over fish,  press down with back side of spoon.  Bake another 5 minutes.  Remove fish from oven and let rest for 5-10 minutes and enjoy!

Reporting from 18 Rabbits, Alison (Founder and CEO) 

Eating On the Road

It is sometimes tough to eat light and healthy when you are on the road. You are dining out all the time and sometimes left with dismal options. But there is a solution! Try this out...

*Mini pouch of granola (I used our Gracious granola - pecan, almond, and maple)

*Yogurt (I used Redwood Hill Farm Goat Milk Yogurt, Wildflower Honey flavor)

*Raspberries

It's that simple!

This is so easy to toss in your bag and you can have this for breakfast at the hotel or anytime you want a healthy snack. Just a nice idea to keep in mind next time you are packing for your trip.....mmmmmm!

Reporting from 18 Rabbits, Alison (Founder and CEO)

Ten Reasons to See Next To Normal

There are more than just ten reasons to see the incredible musical Next To Normal but if these ten don’t entice you I don’t know what will! Treat yourself and get a ticket!

1. One of the best musicals I have ever seen
2. Amazing powerhouse voices- my personal favorite was Emma Hunton who plays the daughter Natalie
3. The lyrics- so brilliant and clever- Winner of the 2009 Tony’s Original Score (music & lyrics)
4. Every song is just as good as the next- no lulls
5. Alice Ripley winner of Best Actress in a Musical in the 2009 Tony’s is in the cast
6. People in the theater could not get out of their seats quicker to cheer the cast on during the bows
7. It is only in San Francisco from January 25-February 20 at the Curran Theater
8. Makes you leave the theater speechless but at the same time gets you thinking, analyzing, and discussing the show.
9. Makes you cry. Makes you laugh. Gives you chills!
10. The set and lightening is ingenious but not over the top - just an example that you don’t need crazy special affects to create an amazing show- it is all about the story, the music, and the talent! 

Here is a little taste!

For show and ticket information check out the link below

http://shnsf.com/shows/nexttonormal

Reporting from 18 Rabbits, Erin 

San Francisco Yellow Go Car Rentals

This past weekend my close friend from NYC was here in San Francisco for a visit. I wanted to do something unique and then a bright idea came to mind. At times I spot these little yellow go cars driving around the city, and although a tad ridiculous looking I have always wanted to give it a shot. So that became the big plan for our Saturday morning.

We picked our cars up in Fisherman’s Wharf and were greeted by a friendly staff. The cars have a GPS guided tour and for one hour it is $49, for two hours it is $88 and any additional hour is $29 per hour. The go cars only fit two passengers and somewhat resemble Steve Urkel's toy car- please excuse my Family Matters reference. It runs similar to a motorcycle with the gas and brakes in the handles and lacks the ability to move in reverse. After a safety video we put the helmets on and got ready to cruise.

I was the starter driver and only after a few brief panic moments I got comfortable driving and it was amazing! We decided to turn on some tunes instead of the GPS tour and started to create our own tour (big thanks to my sister who was the lead tour guide). We drove along the water, through the Richmond and my favorite was driving through the park- driving past SF buffalo and the massive windmill. The car goes up to about 30 mph and only once did we have to hop out of the car to help it up a hill. Overall we felt very comfortable driving it amidst the large buses and steep hills.

The best part about the yellow go cars was seeing just how beautiful San Francisco is. Sometimes when you live in such a city you steer away from partaking in tourist attractions. You get into your daily routine and at times forget what an incredible city we live in. So my advice if you live here or if you are just visiting is go rent a yellow car. It is a blast and makes you appreciate where you live or just makes you want to move here!

Side note-we named the car Tina

Reporting from 18 Rabbits, Erin 

Good Food Awards 2011

Last weekend, the first annual Good Food Awards took place at the historic Ferry Building in San Francisco. This event was hosted by the Seedling Projects, a group that focuses on initiatives and events that promote sustainable production and consumption. Previously, they played a large part in organizing events like Slow Food Nation (San Francisco, 2008) and the San Francisco Street Food Festival. 

This last weekend, the Good Food Awards celebrated the nation's best producers that produced authentic, organic, responsibly-produced products. The seven categories of food that were honored this year were beer, coffee, cheese, charcuterie, chocolate, pickles and preserves. The winners had a great variety of tastes from all across the country--ranging from an Organic Gingerbread Ale from Bison Brewery in Berkeley, CA to Savory Brussels Sprout Relish from Ann's Raspberry Farm in Fredericktown, OH.

On Friday, a private ceremony for all the winners was hosted on the upper floor of the ferry building. The space was transformed with an old-time American farmer feel--with wood crates, a large American flag and red, white and blue bunting.  Alice Waters hosted the celebration where all the winners were recognized. Afterwards, there was a reception on the main floor of the Ferry Building where all the attendees were given samples of all the winners products. Most called it an early night, as they had to prepare themselves for an 8 AM marketplace on Saturday.

On Saturday, all the producers arrived by 7 AM to prepare their products for the marketplace, which was held outside the Ferry Building alongside the normal Saturday Farmer's Market.  I was put in charge of the Pickle producers (one of the quirkier groups), making sure that everyone had what they needed. The winning products in this category were quite diverse, including Spicy Oregano Purple Carrots from Cultured in Berkley, CA to Purple Sauerkraut from Spirit Creek Farm in Bayfield, WI. I think that my favorite pickle product was McClure's Brine produced by McClure's Pickles in Detroit, MI. This brine is a popular drink that is used for mixed drinks, including Bloody Mary's and other pickled cocktails. It can also be drank straight, and I overhead one customer rave to his friends that it was "the new Kombucha". 

The most amazing part to me, was that the entire event was driven and organized by a few unpaid interns that worked passionately and tirelessly in the months leading up to the event. My twin brother, Gavin, was in charge of contact with all the producers and nailing down the nuts and bolts of the event. So much so, that I became a mini-celebrity at the event. I can't tell you how many producers came up to me with a huge grin, thinking that they were finally meeting Gavin, who they had been in constant contact with in the months leading up to the event.  They were soon disappointed that I was his less curly twin brother, but they had nothing but amazing things to say about how well the event was run, and how well they were treated by all that worked on it. Overall, it was a fantastically run event filled with great food and very interesting, environmentally conscious producers that truly represent the vision of sustainably produced food.

Reporting From 18 Rabbits, Christian

Broccoli Pesto Recipe

Inspired by Delarosa's orrechiete with broccoli pesto, I was determined to re-create this dish as part of our New Year's Eve dinner (with our own spin of course). Tossed with pasta, a bit of extra virgin olive oil and a sprinkle of fresh parmesan, it pairs great with Champagne.

Broccoli Pesto recipe (as featured in Fireworks in the Kitchen on New Year’s Eve)

·      1 bunch of organic broccoli (about 1 pound)

·      A handful of pine nuts (1/4 cup if you want to bother measuring)

·      2 whole garlic cloves, peeled

·      Knob or 1 inch of parmigiano-reggiano or mitica or pecorino - hard cheese grated about 2 oz

·      2 t. sea salt

·      Pepper to taste

·      1/4 cup extra virgin olive oil

Steam broccoli until tender when pierced with a fork, about 15 minutes. Place all ingredients in a food processor until comes together. It's good to leave it a little chunky. Stream olive oil.

Serving suggestions:

· Toss with favorite pasta and some olive oil - we used homemade fusilli pasta.
· As a spread on Spelt multigrain from Grindstone Bakery, although any brown or rustic bread will do and cut up castelvetrano olives on top.
· Pairing: champagne Chartogne - Taillet blanc de blancs

Yummy and good for you too!

-Reporting from 18 Rabbits, Alison (Founder & CEO)

Fireworks in the Kitchen on New Year's Eve

Our founder Alison shares an eventful experience this past New Year’s Eve…

“While we all sipped champagne, my family was helping me in the kitchen make our New Year's Eve dinner.  My husband was putting together the pasta dough. My six-year old nephew (he was drinking water) was making the pasta - fusilli for this round.  I was cooking the Buffalo Bolognese and mixing the Broccoli Pesto. While three others were also in the kitchen lending a helping hand.

I had the bright idea to bring the pasta resting on paper towels over to the gas stove next to the boiling water when WHOOSH!!! The paper towels went up into flames.  I waved them about in the air. The flames spread until my French brother-in-law walked in and said calmly, "Just drop them".  I did just that and the fire extinguished on the tile floor without incident.  Who says you have to travel to see good fireworks?”

Reporting From 18 Rabbits, Alison (Founder & CEO)

Gazzaniga's Movie Review

This remake of the 1969 classic exceeded all expectations and dare I say, outshined its predecessor.  No small feat considering that the original starred the quintessential cowboy of all time, John Wayne AND the rising Robert Duvall.  The Cohen brothers casted their actors and actresses perfectly and launched what is bound to be the promising career of 18 year old Hailee Steinfeld.  Playing character Mattie Ross, a young girl whose father was murdered by the degenerate Tom Chaney, Steinfeld commands a presence on screen among acting juggernauts Jeff Bridges, Matt Damon, and Josh Brolin.

I was pleasantly surprised by Jeff Bridges performance as US Marshal Rooster Cogburn.  Whenever I think of Jeff Bridges, a few things come to mind.  Bowling, White Russians, a rug that tied the room together, and nihilists.  That's right.  The Big Lebowski, AKA the Dude, Duder, or El Duderino if you aren't into the whole brevity thing.  So when I saw the preview for True Grit with Jeff Bridges as a badass cowboy I wondered if I would be able to shed all the images that naturally pop into ones head of him in flip flops and wayfarers.  As it turns out, he didn't need to because the character Rooster Cogburn had enough comedy and wit to compliment his intimidating ruthless nature, his true grit.  In one particular scene Cogburn found his way into a stash of whiskey before a long ride on a horse and swayed and mumbled in a very dudesque way.  But then again there were times when he became a frightening dark cowboy in a way i didn't know Jeff bridges capable.  All in all I give Jeff Bridges and A+ performance.

Matt Damon was equally as good in his role as a nerdy Texas Ranger.  His character Mr. LaBeef was cross between Linus from the Ocean's series, mark Whitacre from The Informant, and Jason Bourne from the Bourne series.  About 95% Linus and Whitacre, and just a 5% dash of Bourne to make him a fairly functioning cowboy.  Damon character is the perfect juxtaposition to the harsh environment in which he operates, the criminals he hunts, and the company he keeps.

Josh Brolin made a fine short appearance.  He didn't mess anything up.

All in all True Grit was a character piece where 3 extraordinary actors gave 3 flawless performances to make True Grit on of the most exciting movies to see in this last minute push for Oscar Nominations.

Predictions: Nominated for Best Film, Best Supporting Actor, Best Actress, Best Director, Best Costume Design, Best Original Score.  Wins in Best Film

Zack Reporting from 18 Rabbits 

How We Celebrate the Holidays at 18 Rabbits!

Get to know some of our team members at 18 Rabbits and how they celebrated their holiday vacations. It might inspire you to try out some new traditions next holiday season. 


Alison-Founder: "We had family over for Christmas Eve dinner at our house. Two of my siblings came with their children for a total of 13. We enjoyed scallops over sunflower sprouts with lemon zest, grass fed fillet mignon, herbed sweet potatoes, and my stepmom's famous Texas cornbread. Because we celebrate a birthday on Christmas Eve, Keri brought HoHo cakes and Tia my little niece blew out the candles. At almost 3, she wasn't the youngest though, that honor goes to Isabella who was just 2 weeks old.

We exchanged gifts and of course, all got 18 Rabbits bars and granola.

What a lovely celebration."

Zack-Marketing Manager: "I was happy to go home for Christmas this year and play with my nephew Dante! He is just over a year old, a huge Minnesota Vikings fan, loves orange pants and is a total lady killer!"

Patrick-Operations Manager: "Over Christmas break I had the great pleasure of spending time in Hawaii. I was able to climb koko head, a very steep 1200 step climb up the side of a mountain on old railroad tracks. The view was certainly worth the sweat, especially knowing we were headed to the beach later in the day.

Also I went stand up paddling and spent some great time catching up with family and celebrating my niece's first birthday!"

Christian-Intern: "At Christmas, my family has a tradition of playing a fast-paced, overly-competitive game of Charades. Even my eighty-eight year old grandmother still played this year! I have always been a huge fan of this event. I would throw a major tantrum if we did not fit the game of Charades in before my bedtime. Enthusiasm has waned a little amongst other members of my family in recent years, but for me it remains the highlight of every Christmas season."

Erin-Intern: "I was very excited to spend the holidays with family down in Southern California and participate in the 3rd annual gingerbread man decorating contest. The theme this year was "Hats off to Entertainment". Don't be fooled by the sprinkles and frosting, it can be an intense competition that is fun and something you might want to try next year!"

Gracious Granola with Yogurt and Cranberry Sauce

Whole Cranberry Sauce – Fresh Cranberries (15oz) + 1 Bottle of Purity Apple Juice (16oz)

Cranberry Sauce – the luscious berry color ushers in the holidays for me. Forget about the cookies and the pie, for me it’s about having a perpetual stock of cranberry sauce in my fridge. Whole berries immersed in red glossy liquid, there is nothing better this time of year to top my granola in the morning.

I like mine not too sweet, in fact a bit on the tart side to honor the true flavor of the fruit. A cinch to make, my version just combines Purity Apple Juice (100% apple juice, not from concentrate) and whole cranberries leaving out refined sugar.


Interesting Fact: Cranberries are one of the only prevalent fruits native to North America. The others are blueberries and concord grapes.

Reporting from 18 Rabbits, Alison

Rinse 2 container or 15 ounces of whole cranberries

Ad cranberries and apple juice to a pot

Bring cranberries and apple juice to a boil

Pour steaming cranberry sauce into airtight glass jar

Enjoy!!

A Touch of Salsa in Little Italy

When you live in San Francisco where almost every other building is a restaurant you never want to eat at the same place; there is so much to explore and too many different food styles to try. So when my sister and I went to a restaurant both Friday and Saturday night you know there is something special. Amidst the pasta and pizza of North Beach, tucked away is an amazing Mexican restaurant.  Don Pistos serves Mexican street food that tastes authentic and delicious without the expensive price tag. The ambiance is cozy (nice for a date night) and the service is just as great as the food. Check out my favorite, the tostadas, it’s like a taste of heaven with a kick to it, and don’t forget the pitcher of Sangria. Not only is it great for dinner but they also have Sunday Brunch, which sounds amazing. Not too many restaurants can claim diners coming in back to back evenings, but Don Pistos is definitely one to take on this title. So check it out and you will be happy you did!!

http://www.donpistos.com/


Erin reporting from 18 Rabbits.

Easy Eco Oatmeal

Pour all into a pan

Bring to a boil then simmer for 3-5 minutes

Stir until desired consistency

Serve in a bowl with fresh berries or dried fruit

Alison (the founder) reporting from 18 Rabbits

Cranberry Stuffed Turkey Breasts

We just found this recipe and think it is a good one to share for thanksgiving!

Ingredients

• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 2 tablespoons olive oil
• 6 lettuce leaves
• 1/2 cup pecan halves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

www.allrecipes.com

Blackjack’s Bar recipe... a good starter for Thanksgiving!

3 1/2 cups 18 Rabbits Veritas Granola
4 T unsalted butter, melted
8 oz. Scharffen Berger Bittersweet Chocolate
1 cup coconut, medium shredded unsweetened
1/2 cup roasted hazelnuts or walnuts, roughly chopped
1 T cacao nibs (optional)
10 oz. sweetened condensed milk
Add granola to a food processor and blend to a coarse meal. Put in bowl with melted butter and clump together with hands. Turn out into 9X9 pan and press down. Chop chocolate with serrated knife and distribute evenly over crust. Sprinkle nuts and then coconut. Pour sweetened condensed milk on the top.

Bake 325°F for 12-15 minutes until coconut is toasted and golden. Remove to wire rack to cool. Cut into squares.

Makes 25 wheat free bars

Takin' it to the Streets

 Some of the best food in SF is being made on the streets. It's not just the tacos and bacon wrapped hotdogs--the streets are scaling it up! I know this isn't just a recent trend, but I have had the pleasure of being introduced to it by helping out my older brother Casey in his pizza-making venture called Casey's Pizza (or to the locals, Casey's Street Pizza).  Casey has been perfecting his pizza making recipe for a few years, and has future plans of opening a restaurant, but for now he is hitting the streets with a Weber Grill. Casey makes his pies with top notch ingredients and a killer crust, and has been getting some rave reviews.  
 Pizza isn't the only delicious food that has been selling.  Casey has been selling with a variety of different vendors, including Nosh This (making some addictive bacon brittle, called Bacon Crack, and a gourmet SF Frito Pie) and Kayvon (a magician in the kitchen that makes Persian and Mayan food--best tacos in SF to date). These street guys are the real deal. Makes me want to make my own stuff on the street.  Anyone interested in Christian's Pasta and Tomato Sauce??
The last two weekends, Casey has been making pizza (pieing?!) at some local open art studio events (Workspace and ArcSF), which have been huge hits. Tonight he is selling at 5PM in Hayes Valley. Follow @caseyspizza for exact location. Pop by and pie it up!

Christian reporting from 18 Rabbits. 

Pink Filosofy

For a fabulous friday I thought "Pink Filosofy" its perfect to end the week with a brush of new style. This Colombian brand just came out to the market with a nice style to wear daily!. Behind the brand is the way they help single mothers by being the ones working on the production process and making the cloth very comfy and fresh.

Take a look and judge yourself...

ana reporting from 18 Rabbits.

Tough Mudder race

This past weekend my apartment mates and I took part in the Tough Mudder race (http://toughmudder.com/) at Bear Valley Ski Resort in Northern California.  Tough Mudder is a 7 mile run up and down a ski mountain with 19 different obstacles mixed in throughout the race.  Some of the obstacles include running up the halfpipe while snow blowers are blowing cold mist in your face, running through a mud pit, climbing over horizontal hanging logs that are 8 feet off the ground, and carrying a log 200 yards.  All in all the obstacles were not hard, but what was hard was running to an obstacle, doing it, and then running to the next one.  We didn't take any breaks and finished the course in 1 hour and 33 minutes.  I think our speed was directly correlated with the 18 Rabbits Haute Diggity Date Bars we all ate before the race.  We called ourselves The Lazy Lizards after a very relaxed bulldog we saw one Saturday morning at the farmers market at the Ferry Building in San Francisco.  This dog way sprawled out in its owners arms with one eye opened and my roommate Kyle said, "That dog sure looks relaxed." and the owner responded, "Yep, he's a real lazy lizard..."  It was that relaxed bull dog that inspired us to go run 7 miles up and down a ski mountain with various obstacles.

Getting the Blues....

...on  a Monday??? Here's one way to lift your spirits--Beautiful Jewels from Robindira Unsworth, an inspiration and a new mother to baby girl India. 

Thanks for making my Monday morning Blues Robindira!

Claire, reporting from the Sales Department at 18 Rabbits