Newsletter #4

  • By Bear
  • 13 Mar, 2016

March Madness Contest & Recipes!

March Madness is one of my favorite events of the year. Sure, I like basketball, but as a bear what I love more is any opportunity to hunker down and be lazy for a couple days. Come this Thursday, that’s exactly what I’ll be doing - eating and drinking my way through a couple dozen basketball games while hoping my bracket isn’t busted by the weekend (it will be).


Cow by Bear was created with the philosophy that great times are best when shared with others, so it’s in that spirit I have setup an NCAA Tournament group so the Cow by Bear community can play together. The winner of the group will receive two tickets ($300 value) to any upcoming dinner with availability. I’m betting on the Michigan State Spartans to cut down the nets. Who do you have?

Click here to join the group.

password: dryage

You’re going to to get a bit thirsty and hungry while watching the games and playing along, so here are a few recipes to help get you through. I hope you enjoy!

Oso Caesar cocktail

This is our take on both the Caesar and Bloody Maria. Buy the best mezcal you can afford and look for something on the smokier side - it makes a difference.

1.5 oz. Mezcal

4 oz. Clamato

2 dashes of Worcestershire  

1/8-1/4 tsp. horseradish (optional)

hot sauce to taste

1 squeeze of lime


Using a short cocktail glass, rub the lime around the rim of glass and dip it in a spicy seasoning of your choosing (keep your eyes pealed for our own Cow by Bear seasoning coming out soon!). Mix all the ingredients and stir. Serve with ice and drink up.

Aztec Cheddar Cheese Puffs and Black Bean Puree

Here’s a great little appetizer to enjoy the games with. You could say it’s a slam dunk.

Cheddar Cheese Puffs (makes about 35)

2 cups tapioca flour
1 cup milk

1/2 cup butter

1 tsp. salt

1 1/2 cups sharp cheddar cheese

2 eggs

Preheat oven to 400°F. In a sauce pan, bring the milk, salt and butter to a boil. Remove from the heat and slowly add tapioca flour, combining with a wooden spoon or mortar handle. Don’t be afraid to get your hands dirty if needed (careful it’s hot).

Add the cheese and eggs to the mixture and mix until smooth.

Scoop the mixture into nickel sized balls (Use a pastry bag if you have one to form better shaped balls).

Line a pan with parchment paper and bake for about 20 minutes.

Black Bean Puree

1 large onion (diced)
1 1/2 jalapeños (chopped)

4 cloves garlic (chopped)

2 cups black beans (drain and rinse)

1 Tbsp. cumin

2 tsp. ground coriander

cilantro (chopped to garnish)

cotija cheese (to garnish)

Salt & pepper to taste

Sauté the onions, garlic and jalapeños until golden. Add the beans and spices to the pan. Once hot, transfer everything to a food processor and blend until smooth.

Serve bean puree in a bowl and garnish with chopped cilantro and cotija cheese. Works great as a dip with tortilla chips, or don’t be afraid to dip the cheese puffs!


I always love to hear from people that have tried the recipes. Feel free to email me directly at bear@cowbybear.com if you have any questions or just to share your experience!


Bear.

Bear’s Necessities (Archive)

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I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico   (RIP) . Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the   Wine by Bear program . Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the   6 Noble Grapes , and I asked Kaitlin to write a guest post about a couple of the varietals.

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By Bear 24 Feb, 2017
Hello humans, Bear here. It's been quite the February with some of our most entertaining and raucous dinners to date. We'll be rolling out a Mardi Gras menu next week to close out the month and I'm really looking forward to serving up a NOLA-inspired menu.
By Bear 13 Jan, 2017
Humans,

I hope you all enjoyed a great holiday season and your 2017 is starting off with a bang! When I reflect on 2016, I'm truly amazed by how far Cow by Bear has come. This time last year, we had just rolled out Friday dinners in addition to Saturday and had a staff of just three. We now host dinners Thursday, Friday and Saturday along with a Sunday brunch and have a staff of fifteen. I owe it all to you guys for being along for this ride and supporting Cow by Bear. Huge plans are in store for 2017 and I can't wait to share what's up my fur.
By Bear 10 Nov, 2016
Humans,
 
I know many of you are probably looking to your favorite bear for insights on the Presidential election. From the beginning, Cow by Bear has always been about inclusion and bringing people together over food and drink to create new friendships. Whether your candidate won or lost, my door will always be open for you to come spend an evening with us. As my dear friend Barack Obama said, “We’re all on the same team.”
By Bear 04 Oct, 2016
Hi Humans,

Fall is finally here, and while the weather here in San Diego is late to the party, I’ve started to shift focus to my favorite autumn dishes. Fall is my favorite season and produces some of the tastiest produce of the year. I’ll not only be incorporating them into our traditional Cow by Bear   brunch   and dinners, but also the special 7-course, 50-person dinner/costume contest on Saturday, October 29 to celebrate Halloween.   There are still a handful of tickets available here.
 
I had such a blast two weeks ago at our anniversary dinner at the Broadway Pier. It was the largest dinner Cow by Bear has put on (100 people) and we learned a ton about how to make these special events true one-of-a-kind experiences. I can’t wait to share some of the upcoming ideas!   You can check out pictures from the Broadway Pier event here .
 
Now onto a few recipes. We partnered up with   Barcón Cocktail Co.   for the anniversary dinner and they provided two awesome custom cocktails for the event. I wanted one to have our house spirit, of course, Rhum Barbancourt from Haiti - so they incorporated that with the Imperial Buck.
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