The classical Parisian cocktail that originated around the early 1900s. Named after a favored patron, a Frenchman whose particular choice of transportation to and from the bar was a chauffeur-driven motorcycle sidecar.
Looking at its smoky-pink hue to the tart and floral flavor, this mixture is just in time for Valentine's Day.
The Sidecar: Lemon wedge, superfine sugar, Cognac, Cointreau (or triple sec) lemon juice and a lemon twist. Having a perfect balance of strong, sweet, and sour elements, it could have been the inspiration behind the Margarita and the Daiquiri.
Midnight in Paris, now, a "Signature" drink from cocktail queen Brittany McPeak. In trading out the usual triple sec for rose´ simple syrup, "a change that brings out the aromatics in both the cognac and the wine."
Not much complication here, it leaves lots of time to snuggle up with your main squeeze.
Midnight in Paris
For rose´ reduction
2 cups rose´ wine plus some for rinsing glass
1 cup sugar
For Finish Drink
2 ozs Courvoisier VS cognac
1 oz lemon juice
1 oz rose deduction
Combine 2 cups of rose´ wine and 1 cup sugar in a sauce-pan.
Simmer until the sugar dissolves, approximately 15 minutes, cool
Rinse a martini glass with real rose´ wine
Shake ingredients in a cocktail shaker with ice and strain
Garnish with a Luxardo cherry
Sunday, January 29, 2017
Thursday, January 26, 2017
Spicy Tea Time
It is a pungent, gently bitter tropical plant, related to ginger, with bulky, bright orange roots that have been used in Asian cooking.
It is looked upon the cross-cultural spice, the people of the Caribbean have been eating it in curries since I was a boy.
Shown to lower rates of Alzheimer's disease by blocking the formation beta amyloid, the substance responsible for for the plaques that obstruct cerebral functions.
Turmeric is a standard cure for runny nose, the dizzy rush of a fever. And yes, reports says, "it use has antiseptic and anti-inflammatory properties."
Spiced Tea
1/4 cup water
1/2 inch piece of turmeric peeled and grated
1/2 inch piece of ginger, peeled and grated
1 cardamon pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk
1 black tea bag
In a small pan over a low heat, add the water, turmeric, ginger,
cardamon, cinnamon, peppercorn and honey
Bring to a simmer, then pour in milk, and add the tea bag
When milk is steaming, adjust sweetness
Strain through fine-mesh strainer and serve.
Serves 1
It is looked upon the cross-cultural spice, the people of the Caribbean have been eating it in curries since I was a boy.
Shown to lower rates of Alzheimer's disease by blocking the formation beta amyloid, the substance responsible for for the plaques that obstruct cerebral functions.
Turmeric is a standard cure for runny nose, the dizzy rush of a fever. And yes, reports says, "it use has antiseptic and anti-inflammatory properties."
Spiced Tea
1/4 cup water
1/2 inch piece of turmeric peeled and grated
1/2 inch piece of ginger, peeled and grated
1 cardamon pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk
1 black tea bag
In a small pan over a low heat, add the water, turmeric, ginger,
cardamon, cinnamon, peppercorn and honey
Bring to a simmer, then pour in milk, and add the tea bag
When milk is steaming, adjust sweetness
Strain through fine-mesh strainer and serve.
Serves 1
Sunday, January 22, 2017
Papa Got A Brand New "Pernil" Bag!
That line comes from lyrics to a James Brown back in the 70s. But honestly, I haven't tasted some good pernil since last year.
Sunday was a good day to roast one, after the first of many days in support of the stronger sex in these political times!
Did you know that at Bravo Supermarket you pay 30 cents a pound more for them to split a nine-pound leg of pork butt in half. That is $3 average per butt (some weighed 10-11 pounds.) I bought the whole and split it in less than one minute. Saved half for another meal.
So, what is new about a well-cooked piece of pork? I cooked it in my slow cooker! The aroma was fabulous. You don't have to turn on the oven till the end for that crispy skin.
Roast Pork Butt (Pernil)
Serves 6
9 pound pork leg (butt end), sawed/cut in half; save half for another day
4 cloves garlic, peeled, smashed
1 T. dry oregano leaves
1/2 t salt
1/4 t black pepper
1/4 cup red wine vinegar
1 T. olive oil
1 pack Sazón seasoning
1 T. Jamaican jerk rub
Procedure:
1. Wash meat a minute or two under running water.
2. Rinse with 1/4-cup vinegar and then rinse again with water. Pat dry and make 1/2-inch slits to meat. This will let seasoning get into the meat.
3. In a bowl mix garlic, oregano, salt, pepper, red wine vinegar, oil, Sazón and jerk to make a paste.
Rub paste on meat, making sure it gets into slits.
4. Place meat in crock pot, skin side up. Cover and set to low. Cook for about 6 hours.
Roasting:
Set oven to 400 degrees during the last 15 minutes.
5. Place pork on a baking tray in oven for 25 minutes till crisp.
6. Remove from oven. Pull or slice off skin.
7. Using two forks, shred meat from bone into bite sizes before serving.
Sunday was a good day to roast one, after the first of many days in support of the stronger sex in these political times!
Did you know that at Bravo Supermarket you pay 30 cents a pound more for them to split a nine-pound leg of pork butt in half. That is $3 average per butt (some weighed 10-11 pounds.) I bought the whole and split it in less than one minute. Saved half for another meal.
So, what is new about a well-cooked piece of pork? I cooked it in my slow cooker! The aroma was fabulous. You don't have to turn on the oven till the end for that crispy skin.
Roast Pork Butt (Pernil)
Serves 6
9 pound pork leg (butt end), sawed/cut in half; save half for another day
4 cloves garlic, peeled, smashed
1 T. dry oregano leaves
1/2 t salt
1/4 t black pepper
1/4 cup red wine vinegar
1 T. olive oil
1 pack Sazón seasoning
1 T. Jamaican jerk rub
Procedure:
1. Wash meat a minute or two under running water.
2. Rinse with 1/4-cup vinegar and then rinse again with water. Pat dry and make 1/2-inch slits to meat. This will let seasoning get into the meat.
3. In a bowl mix garlic, oregano, salt, pepper, red wine vinegar, oil, Sazón and jerk to make a paste.
Rub paste on meat, making sure it gets into slits.
4. Place meat in crock pot, skin side up. Cover and set to low. Cook for about 6 hours.
Roasting:
Set oven to 400 degrees during the last 15 minutes.
5. Place pork on a baking tray in oven for 25 minutes till crisp.
6. Remove from oven. Pull or slice off skin.
7. Using two forks, shred meat from bone into bite sizes before serving.
Sunday, January 8, 2017
Coquito PR Style
Coquito! Eggs, no eggs. So many versions, so many interpretations.
My view, taste as you go. Coquito has a base recipe.
This is the last batch Maria made.
2-3 cans evaporated milk
1-2 cans condensed milk
1 can Coco Lopez, cream of coconut
1 can coconut milk
2 tablespoon fresh ginger, grated
Zest and juice of 1 orange
cinnamon to taste
1 1/2 cups white rum
9 whole cloves
In a large bowl, mix 2 cans evaporated milk, 1 can condensed milk, cream of coconut, ginger, zest, juice, cinnamon. Taste for consistency and flavor and adjust.
You may add the extra cans of evaporate and condensed milks, but start with the lower number.
My view, taste as you go. Coquito has a base recipe.
This is the last batch Maria made.
2-3 cans evaporated milk
1-2 cans condensed milk
1 can Coco Lopez, cream of coconut
1 can coconut milk
2 tablespoon fresh ginger, grated
Zest and juice of 1 orange
cinnamon to taste
1 1/2 cups white rum
9 whole cloves
In a large bowl, mix 2 cans evaporated milk, 1 can condensed milk, cream of coconut, ginger, zest, juice, cinnamon. Taste for consistency and flavor and adjust.
You may add the extra cans of evaporate and condensed milks, but start with the lower number.
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