Saturday, February 21, 2015

ChrisGin Grey

Chef Notes: I created this drink based on a drink by the same name promoted at the dinner theater during the opening weekend of Fifty Shades of Grey. Enjoyed them during our girls' weekend trip!

2 tsp raspberry purée
3-4 mint leaves, spanked
1/8-1/4 lime, squeezed
1-1/2 oz Hendrick's Gin
Ginger ale

Fill glass with ice. Add purée, mint, lime juice and gin. Top with ginger ale. Stir to combine.

2 servings

My own recipe

Wednesday, February 18, 2015

Creolo Cocktail

This original cocktail from New Orleans is perfect for Mardi Gras celebrations.

Creolo Cocktail

1/4-1/2 lemon, cut into wedges
5 leaves fresh mint
1/4 oz agave nectar
1-1/2 oz spiced rum
1-1/2 oz club soda, or as needed
Crushed ice

Muddle lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add rum, club soda and crushed ice. Pour mixture into a cocktail shaker and shake until blended. Pour back into lowball glass. Garnish with lemon and mint.

1 serving


Sunday, February 8, 2015

Indian Baked Rice

Chef Notes: A great recipe my sister discovered. She says it's the closest she's found to match her Afghani mother-in-law's delicious rice.

9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 tsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated

Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.

Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.

10 servings