Satan's Whiskers

1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange liqueur (try Grand Marnier or orange curaçao)
1 ounce fresh-squeezed orange juice
1 dash orange bitters

Combine the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Via http://www.thekitchn.com/the-9bottle-bar-recipe-the-satans-whiskers-cock...

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Desert Sour

2 oz reposado tequila
1 oz limoncello
3/4 oz lime juice
1/4 oz simple syrup
Several drops or more of chili bitters, to taste (We used the green thai chili Drink Addition tincture, though Scrappy’s Fire Water bitters would work nicely as well.)
1 egg white
Several drops lime bitters

Dry shake first 6 ingredients to help form the foam. Add ice and shake more. Strain into a glass. Add a few drops of lime bitters. Enjoy!

Via http://boozenerds.com/2014/07/20/a-is-for-agave/

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Paella with chicken and shrimp

Paella

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

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Menu for week of Jun 29 / July 4

Ribs

Sun: Ribs, corn, potato salad
Mon: Salmon with peas and mushrooms
Tue: Rib leftovers
Wed: Salad
Thu: Steak
Fri (July 4th): Burgers

Levantine) Menu for Week of June 22nd

Basmati with Wild Rice

Sun: Jujeh/Mixed Kebab, Zereshk Polo, and Grilled Veg
Mon: Middle Eastern Salad with Fried Chickpeas (from Wed recipe) and Feta
Tue: Kebab pita sandwiches
Wed & This: Out
Fri: Moroccan Carrot Salad with Wild Rice/Chickpea dish and Pita

Pide Pizza

Pide

Based off of this recipe, we simply used a pre-made pizza dough and focused on the fillings.

Pre-heat oven to 400°F

½lbs minced beef or lamb (or pre-seasoned sausage, removed from casing)
1 Onion
2 or 3 Green peppers or red
1 large tomato
Salt and pepper to taste
1 tsp ground corriander
1 tsp ground sweet red pepper or paprika
1 tsp red pepper flakes
1 tsp cumin
½ cup finely shredded cheese to melt on top

Finely mince onion, peppers and tomato

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Menu for week of May 30

Beef Satay

Beef Satay Skewers

Courtesy of Cook's Illustrated. Easy and delicious!

Beef
2 Tbsp vegetable oil
2 Tbsp packed dark brown sugar
1 Tbsp fish sauce
1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

Basting Sauce
3/4 cup coconut milk
3 Tbsp packed dark brown sugar
3 Tbsp fish sauce
2 Tbsp vegetable oil
3 shallots, minced
2 stalks lemongrass, trimmed to bottom 6 inches and minced
2 Tbsp grated fresh ginger
1.5 tsp ground coriander

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Lao Crispy Rice Salad

Crispy Rice Lao Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

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