Month: October 2020

The Ghost Story Cocktail

The Ghost Story Cocktail

The Ghost Story Cocktail

The Ghost Story Cocktail

Bourbon and walnut liquor make The Ghost Story cocktail a spicy and refreshing cocktail perfect for Halloween haunting!
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Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Double Rocks Glass

Ingredients
  

  • 1 oz Bourbon
  • 1½ oz Nocino
  • ¼ oz Fresh Squeezed Lemon Juice
  • 2 dashes Angostura Bitters
  • 1 Lemon Swath

Instructions
 

  • Add bourbon, nocino, lemon juice and bitters in a cocktail shaker. Add ice and shake until chilled.
  • Double strain into a double rocks glass over large ice cube.
  • Garnish with Lemon Swath.

Video

Keyword bourbon, nocino
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Marinated Skirt Steak with Cilantro-Lime Butter

Marinated Skirt Steak with Cilantro Lime Butter

This keto friendly and flavorful recipe results in a juicy steak. Marinate in the morning or the night before for a quick grill before serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 3 hours
Course Main Course
Servings 6 Servings

Equipment

  • Grill

Ingredients
  

Marinade

  • ¼ cup Olive Oil organic extra virgin
  • 3 tbsp Fresh Squeezed Lime Juice
  • 4 cloves Garlic chopped
  • ½ tsp Kosher Salt
  • 1 dash Ground Black Pepper
  • 2 lbs Beef Skirt Steak

Cilantro Lime Butter

  • ¼ cup Salted Butter softened, if you don't have salted you may add salt
  • 1 clove Garlic minced
  • 1 tbsp Fresh Cilantro minced
  • 1 tsp Lime Zest fresh
  • 1 ⅓ tsp Salt or more to taste
  • ⅛ tsp Ground Cumin
  • Ground Black Pepper
  • Lime Wedges

Instructions
 

Marinade

  • Whisk together olive oil, lime juice, garlic, salt and pepper in a large bowl. Add steak, toss to coat, cover and refrigerate for at least 2 hours or overnight.
  • Timing note: You will need to allow 45 minutes prior to cooking for the steak to rest at room temperature.

Cilantro Lime Butter

  • This can be prepared while the steak is resting or at the time you prepare the marinade. Refrigerate until needed.
  • In a small bowl combine butter, garlic, cilantro, lime zest, salt, cumin and pepper. Mash with a fork until well mixed.

Cooking Steak

  • Take the steak out of the refrigerator 45 minutes before you plan to cook it.
  • Preheat an outdoor grill.
  • Pat the steak dry, brush off the garlic pieces so they won't burn and discard the marinade.
  • Grill the steak for 2 minutes per side for medium or unit it reaches your desired cook temperature.
  • Transfer the steak to a plate, tent with foil, and allow to rest for 5 to 10 minutes.
  • Slice on the diagonal (against the grain) into strips. Top with the cilantro-lime butter and serve with lime wedges.
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Cuban Black Bean Soup

Cuban Black Bean Soup–So Easy to make!

Shannon Freise
A great full flavored soup for anytime of the year
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Prep Time 15 minutes
Cook Time 2 hours
Course anytime
Servings 8

Equipment

  • 6-8 quart pot

Ingredients
  

  • 1 med Onion
  • 3 cloves Garlic-minced
  • 2 Tbsp Olive Oil
  • 1 LB Dried Black beans, rinsed well, check for stones, etc
  • 3 cups Beef Broth, i use un-salted
  • 3 cups Water
  • 1 cup Smoked ham. 2-3 Smoked ham hocks are better if you can find them
  • 1 med green pepper, i like using orange or yellow for the color contrast
  • 1 large Tomato. I use a can of Ro-Tel instead. This will kick the spice a little more.
  • 1/4 cup Dark Rum–Meyer's is what i use.
  • 1 1/2 tsp Cumin ground
  • 1 1/2 tsp Oregano
  • 1 Habanero pepper–i sometimes use i canned chipotle pepper. It's more smokey tasting and not as hot.

Instructions
 

  • 1) Saute onions 3 minutes,
    2) Add in garlic, stir for 30 seconds.
    3) Add in all the remaining ingredients and bring to a boil for 2 minutes.
    4) Reduce heat to simmer, cover and simmer for 2 hours.
    NOTE: THE BEANS DO NOT NEED TO BE PRE-SOAKED.

Notes

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Naked and Famous

Naked and Famous

This smoky and silky cocktail is on our top 5 list!
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Servings 1 Cocktail

Equipment

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

Ingredients
  

  • ¾ oz Mezcal
  • ¾ oz Aperol
  • ¾ oz Yellow Chartreuse
  • ¾ oz Fresh Squeezed Lime Juice

Instructions
 

  • Add all ingredients to a cocktail shaker. Add ice and shake until chilled.
  • Double strain into a chilled coupe glass.
  • No Garnish

Video

Keyword aperol, chartruese, mezcal
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Citrus Braised Pork Tacos

Citrus-Braised Pork Tacos

Shannon Freise
These tacos contain a rich filling inspired by cochinita pibil, a popular Mexican dish from the Yucatán Peninsula that features incredibly tender slow-roasted pork.
Pork butt roast is often labeled Boston butt in the supermarket. For a spicier sauce, add an extra habanero or two; if you are spice-averse, substitute less-spicy jalapeños for the habaneros.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Dutch Oven
  • Potato Masher

Ingredients
  

Pickled Onions

  • 1 Cup White vinegar. Apple cider vinegar is okay to use.
  • 1/3 Cup Sugar
  • 1/4 Tsp Salt

Habanero Sauce

  • 1 Cup Water
  • 1 Carrot-peeled and chopped
  • 1 Vine-ripened tomato. Cored and chopped
  • 1/4 Cup Chopped onion
  • 1/2-1 Habanero Pepper. Scotch Bonnet also works well, just less.
  • 1 Garlic Clove peeled and smashed
  • 1 TBSP Distilled White Vinegar
  • 1 1/2 TSP Fresh Lime juice plus lime wedges for serving
  • 18 Flour 6 inch Tortillas
  • DASH Salt and pepper

For the Pork:

  • 2 TBSP Olive Oil
  • 1 Onion, finely chopped
  • 3 Garlic Cloves, minced.
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Ground Allspice
  • 1/2 Tsp Ground Cinnamon
  • 1/3 Cup Tomato Paste
  • 1 1/2 Cup Water
  • 1/4 Cup Frozen Orange Juice concentrate
  • 3 TBSP Distilled White Vinegar
  • 1 1/2 Tsp Worcestershire Sauce
  • 5 Bay Leaves
  • Dash Salt and Pepper
  • 1 2 1/2-3 LB Boneless Boston Butt. Bone-in Works since you're dicing the meat into cubes before cooking. Be sure to trim off excess fat, leaving just a tiny amount.

Instructions
 

  • FOR THE PORK:
  • Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes.
  • Add garlic, cumin, oregano, ­allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds. Stir in water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits.
  • Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender, about 2 hours, ­stirring once halfway through cooking.
  • While your roast is in the oven, prepare the pickled onions. Then while they are resting, start your Habanero Sauce. Both of these are quick prepare items.
  • Transfer pot to stovetop; discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes.
  • Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste. Serve on tortillas with pickled red onions, habanero sauce, and lime wedges.

FOR THE PICKLED RED ONIONS:

  • Meanwhile, place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)

FOR THE HABANERO SAUCE:

  • Combine water, carrot, tomato, onion, habanero, garlic, and ½ teaspoon salt in now-empty saucepan. Bring to boil over medium heat and cook until carrot is tender, about 10 minutes. Remove from heat and let carrot mixture cool slightly, about 5 minutes. Transfer carrot mixture to blender, add vinegar and lime juice, and process until sauce is smooth, 1 to 2 minutes. Season with salt and pepper to taste; set aside. (Sauce can be refrigerated for up to 1 week.)

Notes

Wine Recommendations for pork tacos, would be a dry rose, dry Riesling, Albarino, Sauvignon Blanc are some I’d serve with this dish. Always remember the spicier the food, the colder and sweeter the wine should be. Also, lower alcohol wines and moderate tannins dissolve the burning sensation of capsicum. 

 
 
This recipe is from America’s Test Kitchen. 
Keyword Pork Tacos
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Caipirinha

Caipirinha

Brazil's national drink is amazingly easy and simply refreshing. In a pinch, you may substitute white rum for Cachaca.
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Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Muddler
  • Double Rocks Glass

Ingredients
  

  • 2 oz Cachaca
  • 1 Large Fresh Lime Use 2 if small
  • ¾ oz Simple Syrup 1 parts white sugar to 1 part water
  • 1 tsp White Sugar or sugar cube

Instructions
 

  • Slice lime in 1/2 lengthwise and remove the pith. Then cut into 6 wedges.
  • In a shaker muddle the lime with simple syrup and sugar.
  • Add cachaca and shake with crushed ice until the outside of the shaker is frosty, about 20 seconds.
  • Dump into a double rocks glass.
  • No garnish.
Keyword cachaca
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