Bee’s Knees

Bee’s Knees – “The Fine Art of Mixing Drinks” 1948
This cocktail will cure whatever ails you! David Embury's recipe in The Fine Art of Mixing Drink adds orange juice to the classic recipe.
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Bee’s Knees – Classic
Classic prohibition recipe gin, lemon and honey.
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Grilled Lemon Yogurt Chicken

Grilled Lemon Yogurt Chicken

mikeshann
Quick Easy to Make Entree
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Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup Non-fat greek style yogurt
  • 1/2 Lemon, juiced
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Zest
  • 4 cloves Garlic crushed
  • 1 tbsp Paprika you can use smoked paprika for a more smoky flavor.
  • 1 tsp Herbes Provence For a more Indian flair, substitute the Herbes Provence and use this curry powder and use 1 TBSP and 1 TBSP of Cumin. I use the curry powder shown below as it's the most authentic tasting that we've found. I get the 1 lb can from Amazon. They sell smaller sizes also. We just use a lot of it in our cooking as we love the flavors it imparts.
  • 1 tsp Salt-Coarse or 1/2 if table salt
  • 1 tsp Coarse black pepper
  • 3-4 lbs Chicken thighs or breasts The recipe calls for a 5 lb chicken cut up. I prefer to use thighs, breast or legs. With breast you have to be careful to not over-cook them.
  • 1 tsp Harissa Trader Joe's carry's this, as to most larger grocery stores. Harissa is essentially a red, fiery chilli paste. Therefore pretty much any chilli-based hot sauce will work as a substitute. You could also use chilli flakes pounded together with caraway seeds in a pestle and mortar, loosened with a few drops of olive oil.
  • 1 pinch coarse salt

Instructions
 

  • 1) Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
    2) Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    3) Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
    4) Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
    5) Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
    6) Grill, turning often, with lid down until well-browned and meat is no longer pink in the center. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
    7) Serve chicken with the yogurt harissa mixture on the side.

Notes

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Applejack Sour

Applejack Sour

Welcome in Autumn with this well balanced cocktail. The apple, citrus, maple and nutmeg spice notes are perfect for the season.
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Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass
  • Fine Grater

Ingredients
  

  • 2 oz Applejack preferably Laird's
  • ¾ oz Fresh Lemon Juice strained
  • ½ oz Fresh Orange Juice strained
  • ½ oz Pure Maple Syrup
  • 2 dash Bitter Truth Aromatic Bitters
  • 2 dash Angostrua Bitters
  • Garnish Freshly Grated Nutmeg

Instructions
 

  • Fill coupe glass with ice and water to chill.
  • Combine ingredients in cocktail shaker.
  • Add ice and shake until the outside of the shaker is frosty, about 20 seconds
  • Double strain into coupe glass
  • Grate nutmeg on top

Video

Keyword Applejack
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Spinach and Cheese Stuffed Meatloaf

Spinach and Cheese Stuffed Meatloaf

If your family aren't meatloaf lovers, they will be after trying this version.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs ground turkey 93% can mix ground turkey/chicken 50/50
  • 1 whole shallot
  • 2/3 cup diced mushrooms crimi, shiitake, bellas. i buy what looks good n fresh
  • 3/4 cup breadcrumbs i use unseasoned to control the taste of the meatloaf
  • 1/3 cup ketchup I use unsweetened, you don't have too.
  • 2 eggs
  • 1.5 tsp coarse salt table salt, use 1 tsp
  • 1 tsp dried marjoram
  • 1.5 cups shredded cheese use what you like, cheddar, mozella, mexican mixed, etc.
  • 2 oz chopped spinach a big handful is about right

For the Glaze

  • 2 tbsp ketchup
  • 1 tsp brown sugar
  • 1.5 tsp dijon mustard
  • 2 tsp worcestershire sauce

Instructions
 

  • Preheat over to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Spray a small nonstick skillet with cooking olive oil spray over medium heat and saute shallot until golden, about 2 to 3 minutes; remove from heat.
  • Combine the glaze ingredients in a small bowl.
  • In a large bowl combine ground turkey, mushrooms, shallot, breadcrumbs, ketchup, egg, salt and marjoram. Mix with your hands until well blended. Place on a 12- x 16-inch piece of parchment paper and pat firmly into a 10- x 12-inch rectangle.
  • Sprinkle cheese mixture evenly over ground turkey followed by the spinach. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
  • Bake 45 minutes. Remove from oven, brush the sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice into 16 slices and serve.

Other Options:

  • You can top this with diced bacon versus using the glaze, use BBQ sauce, pasta sauce.
    You can use any cheese you want.
    You can adjust the taste by choosing to add other spice flavors.

Notes

This recipe came from skinnytaste.com. I will typically change it around sometimes by using different spice combinations, using bacon instead of the glaze. Always temp for doneness. 
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Jekyll and Hyde

This is a perfect autumn old fashioned published in the Death & Co Modern Classic Cocktails book.

Jekyll and Hyde

Death & Company's Thomas Waugh developed this Autumn twist on an Old Fashioned.
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Servings 1 Cocktail

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Old Fashioned Glass

Ingredients
  

  • 1 ½ oz Bourbon
  • ½ oz Apple Brandy
  • 2 bar spoon Demerara Syrup
  • 1 bar spoon Cinnamon Bark Syrup
  • 2 dash Bitter Truth Aromatic Bitters
  • 2 dash Angostrua Bitters
  • Garnish Orange Peel and Lemon Peel

Cinnamon Bark Syrup

  • 1 oz Cassia Cinnamon Sticks
  • 2 cups Water
  • 2 cups Superfine Sugar

Demerara Syrup

  • 2 part Demerara Sugar
  • 1 part Water

Instructions
 

  • Fill mixing glass 1/4 of the way with ice.
  • Combine ingredients and stir until properly diluted and chilled.
  • Strain over a single ice cube in and Old Fashioned glass.
  • Garnish with an orange twist and lemon twist.

Cinnamon Bark Syrup

  • Muddle cassia cinnamon sticks until broken up into shards.
  • In a saucepan, combine 2 cups of water, 2 cups of sugar, cinnamon shards and bring to a boil, stirring occasionally.
  • Lower the heat, cover, and simmer gently for 4 minutes.
  • Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve.

Demerara Syrup

  • In a saucepan, combine sugar and water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
Keyword bourbon
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Oysters Rockefeller

During our recent trip to Provincetown, MA we at lunch at the The Lobster Pot and enjoyed their famous Oysters Rockefeller. The dollop of Hollandaise Sauce adds a creamy and delicious finish to this recipe.

The Lobster Pot Oysters Rockefeller

The Lobster Pot is a Provincetown tradition and serves an amazing Oyster Rockefeller. Don't skip the dollop of Hollandaise Sauce!
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Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

Oysters Rockefeller

  • 3-4 dozen Oysters shucked on the half shell
  • 3 10 oz bags Baby Spinach
  • 1 cup Heavy Cream
  • ¼ cup Light Cream
  • ¾ cup Fresh Parmesan Cheese grated
  • 1 cup Pernod
  • 1 large Shallot pureed
  • Panko Bread Crumbs
  • Salt and Pepper

Hollandaise Sauce

  • 3 Egg Yolks
  • 1 tbsp Lemon Juice  more as desired for flavor
  • 1 tsp Dijon Mustard
  • ¼ tsp Salt
  • 1 pinch Cayenne Pepper
  • ½ cup Butter or Ghee, melted and hot more for a thinner consistency

Instructions
 

Rockefeller Mixture

  • Steam spinach. Drain completely and squeeze completely dry. Set aside in a large mixing bowl
  • In a small pan bring the Pernod to a boil, ignite and reduce by half.
  • In a sauce pan, heat the creams, shallots and season with salt and pepper. Add the Pernod which has been reduced. When the cream mixture comes to a boil, reduce heat and simmer until thickened.
  • Add the cream mixture to the spinach, add the cheese and fold together. Add some Panko bread crumbs to tighten up the spinach mixture if needed.

Hollandaise Sauce

  • Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Butter needs to be hot, not just warm.
  • Pour the Hollandaise Sauce into a small bowl and serve while warm.

Assemble and Bake

  • Place 1 tablespoon of Rockefeller mix on top of each oyster and bake in a very hot oven for about 6 to 7 minutes.
  • Place a dollop of warm Hollandaise Sauce on each oyster prior to serving.
Keyword Oysters
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