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!

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


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


yields
2 servings


source
My own recipe

Wednesday, February 18, 2015

Creolo Cocktail

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

Creolo Cocktail

ingredients
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


preparation
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.


yields
1 serving


source
Allrecipes.com

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.



ingredients
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


preparation
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.


yields
10 servings


source
epicurious