Jack Rose

2 ounces Laird's Applejack
3/4 ounce grenadine, preferably homemade
3/4 ounces fresh squeezed juice from 1 lemon
1 dash Peychaud's bitters
Lemon twist

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Planter's Rum Punch

3 ounces dark Jamaican rum
1 ounce simple syrup
3/4 ounce fresh lime juice
3 dashes Angostura bitters

Combine ingredients in a tall glass and fill with crushed ice.

Swizzle with a bar spoon until a frost forms on the outside of the glass.

Garnish with a mint sprig.

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Mai Tai

2 ounces Jamaican/dark rum
Juice of 1 medium lime, about 1 ounce (save the shell for garnish)
1/2 ounce curaçao
1/4 ounce orgeat

1/4 ounce rock-candy syrup (simple syrup with a drop or two of vanilla extract)
mint for garnish

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Cosmopolitan

1 1/2 ounces citrus-flavored vodka
1/2 ounce triple sec (Cointreau, preferably)
1/2 ounce or more cranberry juice
1/4 ounce lime juice

Shake with ice, strain into a cocktail glass

Orange twist, for garnish

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Menu for the week of May 3

Goat Cheese and Corn Mole Enchiladas

Sat: Fish Tacos
Sun: Carne Asado w/corn salsa
Mon: Corn / Mole Enchiladas
Tue: carne asado BURRITO BOWLS
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: Veg SXSW Enchilada
Fri: Leftovers / nacho / salad night

Menu for the week of April 27

Mon: monkfish w/pesto pasta
Tue: shaved asparagus salad w/cured meats
Wed: prosciutto/moz/basil sandwiches
Thu: (out)
Fri: leftover pasta

Caramelized Garlic Quiche

Caramelized Onion Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

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Menu for Mar 7

Tamales

Sun: Fish tacos with Mango Salsa, Avocado, Tomatoes, Crema, Hot Sauces
Mon: Rick Bayless salad with sautéed shrimp
Tue: Tamales with black beans and crema; side salad
Wed: Mexican Salad

Feb 15: Ethiopian Week

Fasolia and friends

This week we finally tried making Ethiopian food for ourselves - it's one of our favorite meals to eat out, so it was high time we explored the process. For a first try with nothing to go on but some recipes gathered from the Internet, we did... OK. All of these need tweaking and further work to really match our favorites from the amazing Ethiopian restaurants in DC.

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