Author: TippecanEATs

RedSeven: Daringly Diverse, Deliciously Mixed

TippecanEATs

Prior to last week I had never eaten at RedSeven: Kitchen+Cocktail. After unsuccessfully trying to sneak a peek through the windows so many times as I passed by on my way to other plans downtown with friends, I was stoked to finally give it a try.

Location

Across from the bridge and train station on the downtown Lafayette corner of 2nd St. and Main St., RedSeven can be found easily by bike, car, or bus (a very short walk from the CityBus Center). There is nearby parking which has time limits during business hours on weekdays. Otherwise, you’re pretty much free and clear and there is usually a space within a block provided there is not an event.

Mood & Ambiance

What a mix! Not sure if they are going for Asian fusion, technical library, or classy big city hotel, but I happen to like all of those things; so no complaints from me. Judging by a sign I must have glimpsed on the door or something—hard to recall—they are affiliated with Christos, a favorite amongst many locals for their steak and gyros. Some of the same urban vibe translated to RedSeven and I believe is even slightly more pronounced. I recommend snappy casual dress, but business casual or cocktail would not look out of place.

The Service

The maître d’ and wait staff were prompt and efficient. Our main waiter was personable and familiar enough with the menu to have useful opinions and details when asked directly. Not too helicopter-y, just there when you needed him.

The Food

After much internal debate, I chose the Lemon Pepper Calamari and from their lunch menu, the Grilled Chicken With Avocado sandwich. The calamari were crispy, tender, and charmingly presented; the accompanying pomodoro sauce, SO good. The sandwich looked a bit lonely on its plate, but I blame that on the fact that I ordered a salad versus fries. The salad came in a separate plate with the house mango champagne vinaigrette on the side. It tasted fresh and crisp and the dressing was a delicate compliment to the greens. The chicken was juicy and flavorful, and the avocado was really rich, not sure if I just got lucky that day or they have good suppliers. I thought the pretzel bun was a nice touch, too. In fact, everything I tried tasted thoughtfully put together and generally great. There seemed to be a good variety of options to accommodate most tastes and restrictions, although I didn’t see many specifically gluten free offerings. Take a look at the menu to see for yourself.

The Drinks

There is a decent selection of wine and beer offered. They also feature a fair amount of unique mixed drinks on which I decided to focus my attention. I tried the Pineapple Mojito and Plum Martini. The mojito was very refreshing, as it should be. However, there was not a strong pineapple note—at least not as strong as one would expect from a drink with pineapple in the title. The martini was lovely, and definitely the winner of the two. The plum flavor was light but still present, and it was not overly sweet as some fruity martinis end up being. Also, it was shaken at the table and poured, which was a nice touch.

Closing Time

Is it wrong to offer empanadas, potstickers, and calamari consecutively on the same appetizer menu? I say as long as it tastes as good as what I tried, I’ll keep coming back for more. RedSeven may have given a first impression that it is undergoing a mild identity crisis, but a crisis it is not. This kitchen and cocktail bar has the sort of confidence you would find in a city far larger than Lafayette, and my entire dining experience was truly enjoyable.

Herbed Risotto: Not Always Photogenic But Delicious Every Time

TippecanEATs

I’ve made this risotto as a side dish for many meals. It pairs very well with seafood, chicken, or even pork and makes about four servings. This is the basic form of the recipe which can be modified to your liking. I even made a lunch out of it once by adding sautéed mushrooms. Hard to go wrong!

Effort: Medium/Low (lots of stirring)

Time: 35 min

Ingredients:

3 cups Chicken or Vegetable Stock

1 cup Arborio Rice

1/2 cup Parmesan Cheese, grated

1/4 cup White Wine (on the dry side is best)

1/4 cup Pine Nuts

1/4 cup Fresh Basil

1/4 Onion (yellow or sweet), minced

2 cloves Garlic, minced

2 tbsp Olive Oil

Salt & Pepper to Taste

Prep work:

Toast the pine nuts in a pan on the stove. Be sure to toss them around in the pan to make sure they don’t burn.

Grate the parmesan if it is not already pre-grated. Chop the fresh basil into thin strips. Mince or finely chop about a quarter of a large onion and mince the garlic cloves. I use my trusty microplane and mince everything straight into the pot as I am cooking, but you can prepare it ahead of time if you prefer.

Warm your stock to near boiling. I just use a glass measuring pitcher and stick it in the microwave for 2-3 minutes.

Bringing it together:

Heat the olive oil in a pot; add onion into the pot as the oil is heating. Sauté the onion for a couple of minutes until it begins to sizzle and turn translucent. Then add the garlic and stir it around for another minute.

Add the Arborio rice to the pot and stir it around for 2 or 3 minutes until all the grains are coated and the rice starts to smell nice and rice-y.

Add the first cup of stock and stir until the rice has soaked it in, add the second cup and repeat, stirring fairly regularly (about once a minute or more often if you are impatient like me).

Once the liquid has been absorbed, add the final cup of broth and stir until it’s about half absorbed, then add the wine, Parmesan, pine nuts. Incorporate everything well, then add the Basil. Finish with salt and pepper to your taste. This is an instance when I really like to use my truffle salt since the flavor has a chance to shine through the simplicity of the risotto. There you have it a fantastic side dish for dinner, or turn it into satisfying lunch by adding sautéed veggies. Buon appetito!

La Hacienda: Every Hour is Happy Hour

TippecanEATs

I have been to La Hacienda Del Sol several times during my stint in West Lafayette. It’s a convenient spot to meet friends and classmates due to its very central location. While not exactly fine dining, the specials are hard to beat, making it a great choice for the budget-minded student craving Mexican inspired fare.

Location

La Hacienda is a little bit of a trek from campus but definitely walking distance if the weather is decent. It’s located on Howard Ave.—that very oddly angled street off of River Rd.— right across from Nine Irish. The closest CityBus stop is probably River Market or Wabash Landing, but it’s only a 10-15 min walk from the PMU/Krannert stops. There is ample parking if you are traveling by car.

Mood & Ambiance

Hmm, where to start…

It may not look very charming on the outside, but hey, neither do I most mornings. The feel is definitely laid back. The décor is exaggeratedly Mexican but not necessarily in a bad way. The interior is dim but still inviting—sort of like a cavern where every day is Cinco de Mayo. Patio seating is cheerful, open, and as pleasant as the weather is that day. Dress is casual.

The Service

I think sometimes they are understaffed, which is not the fault of the waiters and waitresses. The people are generally friendly and accommodating, just a little hard to flag down at times when they are attending too many tables.

The Food

I have tried many of the dishes and some of the specials. Specials are unabashedly based on the principle of quantity not quality, which is perfectly fine for the hungry student. However, there is an extensive menu for those who have other priorities. The fajitas are on par with pretty much everywhere else if that’s your go-to. My personal favorite is the seafood enchiladas. Just the other day I tried the chorizo nachos. I really appreciated that they used actual cheese and not “nacho cheese”, but for the price, I do wish that they had layered it a little so that there weren’t so many naked chips at the base. If you are there for Taco Tuesday, I would recommend the steak but skip the barbacoa (unless you like the flavor of barbecue sauce). Overall, the dishes I have tried met my expectations.

The Drinks

  • This patron had already had a rough week…and it was only Monday. Margaritas can fix that.

You’ll be hard pressed to find a deal that beats $3 margaritas all day Monday through Wednesday! However, for all you folks harboring some irrational, deep-seated marg hate, there are plenty of other specials throughout the week to quench your thirst. If you and your crew are feeling extra adventurous (or if you already know you like micheladas), why don’t you give the Six Amigas a try? Hehe.

Closing Time

Ah, speaking of closing time, Monday-Wednesday they close at 9, so plan accordingly. There aren’t too many Mexican Restaurants on the west side of the Wabash, so I consider it fortunate that La Hacienda del Sol is around to dish up decent plates. It’s a fun and festive spot to grab an impromptu bite and drinks with your besties, your coworkers, or your favorite grandma. Not once have I left hungry or dissatisfied, and I hope to continue that tradition for as long as I have the opportunity.

Lemon & Herb Salmon: A Light, Savory Dinner

TippecanEATs
This recipe made a very satisfying dinner alongside Herbed Risotto and Roasted Sweet Potatoes. I used an entire wild Alaskan salmon filet tonight, but I have used use pre-portioned frozen salmon in the past with plenty of success. The mayonnaise helps prevent the fish from drying out during baking and helps with the even distribution of lemon and herb flavors. I recommend using as fresh parsley and dill if you can for brighter flavors, but if access is an issue, dried herbs can be a decent stand-in. Effort: Low Time: <45 min

Ingredients:

½ cup Mayonnaise (can substitute half with ¼ cup Greek Yogurt)

1-2 tbsp Flat-Leaf Parsley, finely chopped

¼ tsp Dill, finely chopped

¼ tsp Tarragon, flaked

1 Garlic Clove, large, minced

1 Lemon

Salmon Filet (approximately 1.25 lbs/4 portions)

Prep work:

Slice the lemon in half. From these halves, cut about 6-8 thin slices. Juice the remainder of the lemon to form 1 tablespoon needed for the recipe.

  • As thin as you can.
  • No injuries, though; it’s not that crucial.

Bringing it together:

  1. Mix together the mayonnaise (and yogurt if you’re going that route), lemon juice, chopped dill, chopped parsley, tarragon, and garlic. Preheat the oven to 400°F (~205°C).
  1. Place the salmon on a baking sheet lined with foil or parchment. If you are worried about the salmon skin sticking, consider spraying the lined sheet with cooking oil before laying the filet(s) down.
  2.  Spoon the mayonnaise spread in an even layer over the fish. Sprinkle the fish with salt and pepper according to your taste. Then, arrange the lemon slices on the fish in line with each portion.
  1. Bake the fish in the oven for 25-30 min. Broil on high the last 1-2 min if you want it to brown a bit and form a crust. Take it out, let it cool a bit, and cut it if it is not already pre-portioned. Plate it up with a salad or a couple of sides et voilà; dinner is served!

Greek Isles Quiche: A Brunchtime Favorite

TippecanEATs

This quiche was whipped up one day for a lovely brunch. In other words, I woke up too late for breakfast but wanted it to seem intentional (That’s the key, y’all—call it brunch). I definitely took some creative liberties in naming this dish, but hopefully nobody minds…

Effort: Medium

Time: <1hr

Ingredients:

4 Eggs

1 cup Half-and-Half OR ½ cup Whipping Cream + ½ cup 2% or Whole Milk

½ cup Bacon (~3 strips)

Feta Cheese ½ cup cubed or 1/3 cup crumbled

Spinach 4 oz fresh or ½ cup frozen

¼ tsp Salt

¼ tsp Pepper

¼ tsp Onion Powder (or 1 tbsp minced onion)

¼ tsp Garlic Powder (or 1 small-medium clove garlic, minced)

¼ tsp Dried Basil

½ tsp Dried Oregano

1 9-inch Pie Crust

Prep work:

Cook the 3 (or 4…) bacon strips in a skillet on medium heat until browned and slightly crispy. Don’t overcrowd the pan, or it won’t crisp up as nicely.

  • Sizzle!
  • Too crispy? Nahhh 😉

Remove the bacon from the pan and transfer it to a paper towel to blot some of the grease. Now is a good time to either collect your grease or dispose of the majority.

If you are using fresh spinach, as I was, you can use the same pan with the light coating of bacon grease to quickly sauté the spinach. Put about 4 handfuls or basically as much fresh spinach as will safely fit in the skillet; it reduces in volume significantly. Toss it around until the leaves have mostly turned a vivid, dark green and remove the spinach from the heat. If you are using frozen spinach, thaw it and try to wring out some of the excess water.

Chop the bacon into small strips and the feta into small cubes. If you are extremely concerned about dimensions, I would say strips of about 4mm and cubes of about 6mm, but honestly it is a matter of personal preference and what you have on hand.  Crumbled feta should work just as well for this recipe.

Bringing it together:

  1. Put the 1 cup of half-and half and 4 eggs together in a large bowl. Whisk them together until they are thoroughly mixed. If you have not yet developed a whisking technique, I recommend breaking the yolks first. Otherwise, you waste energy just sort of bouncing them around while you swirl the whites.
  • Or season to your taste…

2. Add the salt, spices, and herbs and whisk a bit more.

3. Preheat the oven to 350°F (177°C) and position the rack just below the middle of the oven.

4. Prepare the pie crust in a 9-inch pie pan according to the recipe or package instructions. By far my favorite pre-made pie crust is Wick’s. It appears to be available only in the northeastern quarter of the U.S., but it is a great local product. I buy it at Payless (a.k.a. Kroger in in disguise).

  • Better, really.
  • Eat any feta that doesn’t look like it will fit.

5. Layer the cheese, bacon, and spinach in the pie shell. Try to distribute it as evenly as you can. If you are concerned about over-browning your crust, you can fashion a shield out of foil. For the edges which you can remove 30 min into the bake time.

6. I put my pie on a pan for easy carrying. Give the egg mixture a final stir (the herbs will have probably floated to the top), and gently pour it over the pie shell.

7. Pop ‘er in the oven for about 45 min. Don’t forget to remove the foil shield after half an hour if you put one. To test for doneness, insert a knife into the center as though you are preparing to cut a slice. If it comes out without egg-y residue then it is ready. Let it sit for 5 minutes, grab a slice, and enjoy!

  • Get stabby with it!
  • Yum! λαχταριστό!

The Tap: Pouring a Promising First Pint

TippecanEATs2 Comments

I was lucky enough to snag a reservation for the soft opening of The Tap this week. The Tap has already established locations in Bloomington and Indy, and chose West Lafayette to host their newest outpost. This long-awaited sports bar/brewpub mashup is trying to get on their feet during a difficult time (lookin’ at you COVID-19), but I think they are definitely on the right track.

Location

The Tap has chosen a prime location on the corner of State St. and Chauncy Ave. within very easy walking distance from campus and a few major bus stops. For those travelling by car, parking in that area is always a little bit of an issue; but risk (or walk from campus) and you shall find. 😉

Mood and Ambiance

I would describe the mood as relaxed, friendly, and easygoing. There are plenty of sufficiently sized flat screens for watching your game. At this time, only patrons 21 and up are permitted to enter The Tap, so I wouldn’t really describe it as “family friendly”; I’ll let you decide for yourself whether that is an advantage or disadvantage. Attire is casual, but you wouldn’t look out of place with a “real” shirt or summer dress. Everything is crisp, clean, and new, but not in an uninviting way. I would say that the focus was 55% bar 45% restaurant. For those with local experience, if you enjoy Lafayette Brewing Company, The Pint, Chumley’s, or BRU Burger Bar, there is a solid chance you will enjoy The Tap.

Service

It was extremely chaotic at peak dinnertime on their soft opening, but they handled the situation with more composure than I anticipated. Our wait staff, while just a teeny bit overly-attentive, was very prompt and professional and generally did a great job.

The Food

  • Looking Good!
  • Juicy Burgers…
  • …Featuring Bacon

The Tap follows usual brewpub menu guidelines with an Apps, Burgers, Pizza focus. No complaints here. The burgers looked delicious, so naturally, I had to have one. I chose the Beer Cheese Burger, because it felt like the dish most representative of their offerings. It was so good, cooked to the level of doneness that I requested, smothered in cheese dip, delightfully seasoned fries, and aioli for dipping included. What more can one ask for? I was also able to sample the burger of the month, the Bacon Jam Burger. The slight sweetness of the bourbon bacon jam, also available on non-monthly sliders, was an excellent addition to the flavor complexity, and a nice alternative for those not in the mindset to have their burger doused in cheese (it happens?). The menu appears diverse enough that it would suit those seeking gluten free and vegetarian options, as well, but you can check it out yourself right here.

The Drinks

Where to start? So, obviously as a brewpub, the house beers were a prominent feature. They had nine to choose from at the time that and a very helpful description packet to accompany them, which I felt gave a fair idea of the actual product. I highly recommend ordering a flight of four so that you can identify your favorite. After sampling 8/9 of their beers, the favorites of the table were Midnight Fuel (Coffee Stout), Bionic Dragon (American IPA), and Staycation (Honey Beer). They also have a multitude of guest beers on tap, several local favorites and plenty that I wasn’t familiar with (yet!). There is much left to explore. The full drink menu can be found here.

Closing Time

I look forward to seeing how The Tap adapts over time. It is a welcome addition to the tried and true Chauncy favorites—one geared more to those who drink to taste rather than drink to waste and has tasty food, to boot, a niche that I felt was previously unfilled.

If this post has put you in a beer-y mood, check out my easy Beer Bread Recipe! It’s flavor-flexible and requires only basic ingredients.

Beer Bread: A Hearty Addition to Your Table

TippecanEATs

This recipe was adapted from several bread recipes when I was looking for alternatives to using yeast, which I didn’t have in my pantry. What did I have a lot of? Imitation beers from ALDI. Hey, don’t knock those knock-offs ‘til you try them. I would say that a mild light or blond beer would do best for a neutral bread, but you can use a dark stout, like a Guinness, for a  deeper, richer flavor or a sweet hard cider for a breakfast bread.

Effort: Low Time: <1.5 hr

Ingredients:

3 cups Bread Flour (All-Purpose definitely works in a pinch)

2 tbsp Sugar (granulated)

3 tsp Baking Powder

1 tsp Salt

2 tbsp Cream (melted butter works in a pinch)

Can or Bottle of Beer (12 oz)

2 tbsp Butter (melted)

Optional Hard Cider Variation:

1 medium apple peeled and diced

¼ cup Sugar

1 tbs Oats

1 tsp Cinnamon

1 bottle of Hard Cider (instead of the beer)

Optional Herb & Cheese Variation:

1 tbs Italian Herb Blend OR 1 tsp Oregano + 1 tsp Basil + ½ tsp Parsley + ½ tsp Rosemary, chopped

¼ tsp Garlic Powder

2/3 cup Shredded Cheese (Mexican, Italian, or pizza blends would do nicely)

1 Little Bit More Shredded Cheese (for sprinkling on the top)

Bringing it together:

  1. Line a loaf pan with foil, shiny side towards the pan, as usual. Smooth out the wrinkles as much as you can and coat lightly with nonstick spray or butter.
  2. Preheat oven to 190°C (~375°F) and position rack in oven center.
  3. Sift the flour, sugar, baking powder, and salt into a medium sized bowl. If you are making the Herb & Cheese variation, add the herb blend and garlic powder. If you are making the Hard Cider variation, add the cinnamon and make sure that you added the additional sugar.
  4. Mix ingredients with a spatula or spoon, and make a well for the cream and beer (the beer can be room temperature or chilled; I haven’t noticed a great difference).
  5. Pour in the cream and beer and mix/fold until a dough ball forms. If you are making the Hard Cider or Herb & Cheese variations, you should fold in the diced apples or shredded cheese as your dough begins to form.
  6. Plop the dough in the loaf pan and spread it towards the edges a little. It doesn’t have to be perfect but It looks better when it at least touches all four pan edges.
  7. If you are making the Hard Cider or Herb & Cheese variations sprinkle either your oats or your cheese on top accordingly.
  8. Drizzle the two tablespoons of melted butter as evenly as you can over the top of your loaf.
  9. Bake that puppy for 1 hour. Bring it out and let it cool for 10 minutes before trying to extract it from the foil (the longer you wait, the easier it will be). Slice and serve at will!