Mango-Mezcal Palomas with Chile Lime Cashews

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This cocktail is amazing.

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Plus it gives you something to do with all of your extra bottles of Mezcal.

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Oh, you don’t have that problem?

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Awkward.

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Let’s keep this between us.

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Mango-Mezcal Paloma with Chile Lime Cashews
 
 
Ingredients
  • 1½ slices lime
  • Chile Salt
  • Ice Cubes
  • 2 oz tequila
  • 1½ oz mescal
  • 1 oz mango puree
  • 1 teaspoon fresh cilantro
  • Bottle grapefruit soda
  • For the Chile Lime Cashews
  • 3 cups raw cashews
  • 2 1/12 teaspoons course salt
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chile powder
  • 1 large egg white
  • 1 tablespoon grated lime zest
Instructions
  1. Rub the rim of a tall glass with the whole lime slice
  2. Spread the chile salt (which is 3 tablespoons of salt and one tablespoon of chile powder) on a small plate large enough for the rim of the glass and dip into the salt to coat.
  3. Fill the glass with ice cubes. Add tequila, mescal, mango puree, and cilantro. Stir to mix. Slowly add one third of the soda.
  4. Preheat the over to 350 degress.
  5. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest.
  6. Add dark brown sugar, chile powder, and egg white.
  7. Whisk together until frothy.
  8. Add cashews and toss to coast.
  9. Spread cashew mixture in a single layer onto a parchment lined rimmed baking sheet.
  10. Bake until golden 20 minutes.
  11. Let cool completely.

Salted Pretzel Strawberry Pie (aka “Because Quinoa Sucks”)

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I wish I could tell you that I made this dessert after preparing a well-balanced dinner for my husband.

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Something with quinoa.

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But I didn’t make this dish for after dinner.

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I made it for breakfast.

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Happy One Year Anniversary, Joe.  Here’s to the next 20 pounds.

Salted Pretzel Strawberry Pie (aka “Because Quinoa Sucks”)
 
 
Ingredients
  • ½ cup sugar
  • 2½ tbsp. corn starch
  • ½ (3oz) package strawberry gelatin
  • 4 cups sliced fresh strawberries
  • 2/12 cups pretzel sticks
  • 2 tbsp. dark brown sugar
  • ½ cup melted butter
Instructions
  1. To make the crust:
  2. Preheat oven to 350. Process pretzels in a food processor to measure 11/4 cup fine crumbs. Add sugar, pulse until blended. Wish processor running, pour butter through chute until just blended.
  3. Press crumb mixture into a lightly greased 9 inch spring form pie plate.
  4. Bake 10-12 minutes or until lightly browned.
  5. Remove from rack and let cool for at least 30 minutes.
  6. Stir together sugar and cornstarch in a small saucepan, gradually add 1 cup water, whisking until smooth. Bring to a boil, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat, add gelatin, whisking until gelatin dissolves. Cool 15 minutes.
  7. Toss strawberries and gelatin mixture in a large bowl. Spoon into prepared crust. Cover loosely, chill 3 hours or until set. Serve with homemade whipped cream. Sprinkle with pistachios.

Fig, Date and Coconut Balls

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I made these to bring to the office today.

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An episode of Walking Dead had less carnage.

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Zombie ladies, you know who you are.

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And despite my best efforts, this dish is healthy.

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Fig, Date and Coconut Balls
 
Author:

 
Ingredients
  • 2 cups pitted dates
  • 8 figs without stems
  • 3 tablespoons raw cacao
  • 2 tablespoons coconut oil
  • 1 cup desiccated coconut flakes
  • ½ cup honey
  • 2 tablespoons chocolate extract
  • 1 cup raw cashews (finely chopped)
Instructions
  1. Mix all ingredients except cashews in a Vitamix or food processer
  2. Form small balls
  3. Roll into cashew mixture
  4. Really? How much easier could this be?

Potato, Crab and Gorgonzola Soup

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I’m not sick of winter.

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I’m sick of the people that say they’re sick of winter. Like people you ride in the elevator with that don’t have anything more interesting to say. ” Can you believe its this cold? Can’t wait for spring.” Uh, huh…..

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Winter is great.

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You get to eat cream based soups.

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And wear layers….

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Many, many layers.

Potato Crab and Gorgonzola Soup
 
Author:

 
Ingredients
  • 3 tablespoons of butter
  • 4 whole garlic cloves, peeled
  • 1 large Spanish onion
  • 3 ribs celery, diced
  • 6 large Yukon Gold potatoes, peeled and cut into chunks
  • 6 cups seafood or lobster stock
  • 1 can (8oz) tomato paste
  • 2 cups sherry
  • 2 bay leaves
  • 1 teaspoon celery salt
  • 2 cups heavy cream
  • 1 pound cooked crabmeat
  • 2 cups Gorgonzola
  • ½ bunch chopped fresh basil, reserve 1 tablespoon for garnish
  • 5 dashes Worcestershire sauce
  • 8 dashes hot sauce
  • salt and pepper to taste
Instructions
  1. In a stockpot, melt the butter over medium high heat
  2. Add garlic, onion and celery and sauté for 5 minutes
  3. Add potatoes and cook an additional 5 minutes
  4. Add stock, tomato paste, sherry, bay leaves and celery salt
  5. Bring to a boil
  6. Reduce heat to medium and simmer until potatoes are soft and tender, 30-35 minutes
  7. Remove and discard the bay leaves
  8. Remove from heat and add the cream
  9. Puree the soup with a blender until smooth and creamy
  10. Add crabmeat, cheese, basil, Worcestershire sauce, hot sauce, salt and pepper
  11. Return to the pot, and simmer an additional 5 minutes, adding more sherry to taste
  12. Garnish each serving with the crumbled cheese and chopped basil

 

Lobster BLT’s with Bacon Jam

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I love my mother in law.

 

 

 

 

 

 

 

 

 

 

 

 

 

Who happens to live in Maine. Where there is Maine lobster. For $2.99 a pound.

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Who likes to visit me in NYC. See where I am going with this? I better stop now. Love you Nancy.

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I, however, am lucky to live in NYC. Where there is bacon.

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So I can make bacon jam.

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Which looks like cat food.

But tastes so amazing, you will wonder how you lived your life without making a big fat vat of this and smothering it upon every carb you see. Like Lobster BLT’s with Bacon Jam.

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With salad sprouts, to you know, make it healthy.

See that golden hue in the photo? It’s not the sun.

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It’s the reflection of Dale’s Pale Ale.

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A fancy feast indeed.

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Lobster BLT’s with Bacon Jam
 
Author:

 
Ingredients
  • 1½ pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mustard
  • ½ cup bourbon or brandy
  • ¼ cup maple syrup
  • ⅓ cup sherry vinegar
  • ⅓ cup packed light-brown sugar
Instructions
  1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
  2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
  3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

24 hour Nachos

Ok. So these nachos don’t take 24 hours. But if you happen to make the pulled pork over say, nine or ten shots of tequila, pass out in your make-up, wake up to dry heaves and positively cannot look at food until the shakes stop, it can very well take you 24 hours to bring them to the table. Allegedly.
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24 hour Nachos
 
 
Welsh Rarebit Nacho Sauce
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup porter beer
  • ¾ cup heavy cream
  • 6 ounces (approximately 1½ cups) shredded Cheddar
  • 8 drops hot sauce
Instructions
  1. In a medium saucepan over low heat, melt the butter and whisk in the flour.
  2. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
  3. Add beer and whisk to combine.
  4. Pour in cream and whisk until well combined and smooth.
  5. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over nachos, garnish and serve immediately. For this recipe I made Root Beer Braised Pulled Pork to the nachos.

Think Pink. Garlic Beet Dip with Za’atar

Good friends coming over. Put the Ro-Tel away. Actually Ro-Tel is kind of amazing. Keep that in the running for your not so good friends.

But if you want to impress, think pink. The color of this dip is show stopping. I’ve often lamented, there are just not enough neon pink foods. Plus, this dip is made with Za’atar– the nunchuks of the spice world. Sumac, thyme, sesame seeds, marjoram, oregano and salt. Easy, healthy and absolutely delicious. .

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5.0 from 1 reviews

Garlic Beet Dip with Zaatar
 
 
Ingredients
  • 6 medium beets (1½ pounds), trimmed
  • 2 small garlic cloves, minced
  • 1 small red chile, seeded and minced
  • 1 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons pure maple syrup
  • 1 tablespoon za’atar
  • Salt
  • ¼ cup roasted skinned hazelnuts, chopped
  • 2 tablespoons goat cheese, crumbled
  • 2 scallions, thinly sliced
  • Warm bread, for serving
Instructions
  1. Preheat the oven to 350°.
  2. Put the beets in a small roasting pan and add ¼ cup of water.
  3. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
  4. Peel the beets, cut into wedges and transfer to a food processor.
  5. Add the garlic, chile and yogurt and pulse until blended.
  6. Add the olive oil, maple syrup and za’atar and puree.
  7. Season with salt.
  8. Scrape into a wide, shallow bowl.
  9. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.