Month: February 2021

Friday Night Cocktails: Dinner in Paris

Sidecar
This classic cocktail is bright and refreshing. Many specs call for a sugar rim, but we find that the sugar rim makes the drink too sweet and the glass sticky.
Check out this recipe
Classic Sidecar
French 75
This classic Champagne cocktail is bright, bubbly and refreshing. The classic spec features gin, but you may substitute the gin with vodka.
Check out this recipe
French 75
Fish En Papillote
This is my recipe and feel free to vary the herbs, the vegetables, and even the fish. Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper.
Check out this recipe

Shannon FreiseLeave a comment
Classic Sidecar

Sidecar

Classic Sidecar

Sidecar

This classic cocktail is bright and refreshing. Many specs call for a sugar rim, but we find that the sugar rim makes the drink too sweet and the glass sticky.
No ratings yet
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Course Drinks
Servings 1 Cocktail

Equipment

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

Ingredients
  

  • 2 oz Cognac
  • ½ oz Orange Liqueur
  • ¾ oz Fresh Squeezed Lemon Juice
  • ¼ oz Simple Syrup See note below
  • 1 Garnish: Orange Twist

Instructions
 

  • Add all ingredients to a shaker and shake.
  • Double strain into a chilled coupe glass.
  • Garnish with orange twist.

Notes

Simple Syrup Recipe
Keyword cognac, orange liqueur
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment
French 75

French 75

French 75

French 75

This classic Champagne cocktail is bright, bubbly and refreshing. The classic spec features gin, but you may substitute the gin with vodka.
No ratings yet
Print Recipe Pin Recipe
Course Drinks
Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Champagne Flute

Ingredients
  

  • 1½ oz Gin
  • ¾ oz Fresh Squeezed Lemon Juice
  • ½ oz Simple Syrup See note below
  • 2 oz Dry Sparkling Wine
  • 1 Garnish: Lemon Twist

Instructions
 

  • Add all ingredients (exempt Sparkling Wine) to a shaker and shake.
  • Double strain into a chilled Champagne Flute.
  • Top with Sparking Wine.
  • Garnish with Lemon Twist

Notes

Simple Syrup Recipe
Keyword champagne, gin, sparkling wine
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Simple Syrup

Simple Syrup

Simple Syrup
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Course Drinks
Servings 16

Equipment

  • Small Sauce Pan

Ingredients
  

  • ½ Cup Water
  • ½ Cup Sugar

Instructions
 

  • Add all ingredients into a small sauce pan.
  • Heat on a low heat until sugar is dissolved.
  • Simmer for 1 minute.
  • Store in refrigerator for up to two weeks.
Tried this recipe?Let us know how it was!

Shannon Freise4 Comments

Fish En Papillote

Fish En Papillote

This is my recipe and feel free to vary the herbs, the vegetables, and even the fish. Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper.
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine French
Servings 4

Equipment

  • Baking Pan
  • Parchment paper for baking
  • Small bowl for mixing

Ingredients
  

  • 4 6 oz Fish fillets. Haddock, cod, salmon, halibut, flounder, trout. A firm flesh fish.
  • 1/4 Cup Butter, unsalted, softened.
  • 2 Cloves Garlic, minced.
  • 2 TBSP Parsley, chopped
  • 1 Small Shallot, diced
  • 1/4 TSP Fresh Coarse Black pepper
  • 1/2 TSP Coarse Salt
  • 1 small Lemon
  • 4 Cups Fresh baby spinach – chopped rough

Vegetable Choices to pack in the fish packet

  • 12 Cherry Tomatoes left whole
  • 1 Cup Yellow squash- sliced in 1/2 inch pieces make sure they are sized to cook properly.
  • 1 Cup Zucchini – sliced in 1/2 inch pieces make sure they are sized to cook properly.

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 425 degrees F.
  • In a small bowl, add the Butter, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
  • Tear off 4 pieces of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of spinach in the center of a sheet, leaving space at the top and bottom. On top of the spinach, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and sprinkle the vegetables you are using around the fish.
  • Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
  • Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired. Do not overbake. A thinner fillet will take less time. Plan accordingly.

Notes

wine suggestions:
A nice French Rose, Sauvignon Blanc, a Spanish Albarino, or Austrian Gruner Veltiner. 
For a red wine: Beaujolais and Pinot Noir are good bets
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Cajun Jambalaya

Cajun Jambalaya

An easy meal to prepare in one pot.
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Prep Time 30 minutes
Cook Time 1 hour
1 hour 30 minutes
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Large pot
  • Measuring spoons, dry measuring cups, and liquid measuring cups to measure ingredients like spices, rice, and chicken broth. For cooking, all you really need is a big pot or dutch oven (with a lid!) and a wooden or metal slotted spoon for stirring. When it comes to serving, all you need are some bowls or plates!

Ingredients
  

  • 24 1/2 LB Shrimp, deveined. Chopped rough I'm using a whole pound in my recipe
  • 1/2 LB Boneless, skinless chicken thighs
  • 1 TBSP Emeril's Original Essence I don't have this so i looked up the ingredients and made my own. The recipe is below in the footnote/comment section.
  • 1/4 Cup Olive oil
  • 1/2 Cup Chopped green onions
  • 1/2 Cup Chopped green bell peppers
  • 1/2 Cup Celery, chopped
  • 1/2 TSP Salt
  • 1/4 TSP Fresh ground black pepper
  • 2 TBSP Chopped garlic
  • 1/2 Cup Tomato diced
  • 3 Bay leaves
  • 2 TSP Worcestershire sauce
  • 2 TSP Hot sauce
  • 1 1/2 Cups Long grain rice
  • 3 1/2 Cups Chicken stock-low sodium or no salt
  • 1/2 LB Andouille sausage, sliced
  • 2 TBSP Chopped green onion for garnish

Instructions
 

  • Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.
  • Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. 
  • Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. 
  • Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer.
  • Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion.

Notes

What’s in Emeril’s seasoning?

8 ingredients

1 tbsp Garlic powder
1 1/2 tsp Onion powder
1 1/2 tsp Oregano, dried
1 1/2 tsp Thyme, dried
1 tsp Black pepper, freshly ground
1 tsp Cayenne pepper
1 tbsp Paprika
1 tbsp Sea salt
 
 
How spicy is this recipe?
Not very. If you’re a spice lover, consider tweaking the spices, or adding some new ones. Adding a teaspoon or so of cayenne pepper should do the trick, or you could add a fresh hot pepper.
Can I use breasts instead of thighs?
Yes you can. White meat takes less time to cook. So be careful you don’t overcook it. 
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment