¼ cup fresh lime juice
¼ cup Grand Marnier
½ cup silver (agave) tequila
½ cup cranberry juice
ice
Frozen cranberries & wedges of fresh lime for garnish
Combine liquid ingredients in a cocktail shaker filled with ice, and shake like hell! Pour into ice-filled jelly (jar) glasses mixed with a few frozen cranberries. Serve with a lime on the rim!
Friday, December 18, 2009
Cowboy Sushi
1 Bar Cream Cheese
Handful of chopped scallions
Handful of chopped walnuts (optional)
1 small package of Oscar Meyer baked ham (the square kind)
8-10 spears dill pickles (garlic dill works best)
Take the bar of cream cheese and warm it a little in the microwave (for easy stirring); mix with some chopped scallions and chopped walnuts (to taste). Spread healthy dollops of the mixture over several pieces of “square” Oscar Meyer baked ham. Lay a spear of dill pickle (garlic dill is the best) along one edge (if the pickle is large, you may want to trim the spear to a smaller size), and roll up into a cigar. Chill for at least an hour in the fridge. To plate, slice into thick “sushi size pieces.” Real cowboys can’t resist, and they’re ridiculously easy!
Thanks to my friend Jessica Craig from Enid, OK (and her mom) for this recipe!
Handful of chopped scallions
Handful of chopped walnuts (optional)
1 small package of Oscar Meyer baked ham (the square kind)
8-10 spears dill pickles (garlic dill works best)
Take the bar of cream cheese and warm it a little in the microwave (for easy stirring); mix with some chopped scallions and chopped walnuts (to taste). Spread healthy dollops of the mixture over several pieces of “square” Oscar Meyer baked ham. Lay a spear of dill pickle (garlic dill is the best) along one edge (if the pickle is large, you may want to trim the spear to a smaller size), and roll up into a cigar. Chill for at least an hour in the fridge. To plate, slice into thick “sushi size pieces.” Real cowboys can’t resist, and they’re ridiculously easy!
Thanks to my friend Jessica Craig from Enid, OK (and her mom) for this recipe!
Saturday, December 05, 2009
Zoe's brussel sprouts + black pig bacon
From ZaZu's Restaurant and Farm
4 ounces black pig bacon, cut into lardons
4 cups brussel sprouts, quartered
1 shallot, minced 1/4 cup banyuls (or sherry vinegar)
1 head frisee cleaned
4 ounces black pig bacon, cut into lardons
4 cups brussel sprouts, quartered
1 shallot, minced 1/4 cup banyuls (or sherry vinegar)
1 head frisee cleaned
1 apple, diced
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
ZaZu Dungeness crab dip
From ZaZu's Restaurant and Farm
serves 20
At the restaurant, we serve this with salty root chips. It makes a great party appetizer, perfect
with a glass of chardonnay!
8 ounces cream cheese
1/2 cup half and half
1/3 cup sour cream
3 pounds picked dungeness crab meat
2/3 cup mayonnaise (we make our own)
1/4 cup chopped flat leaf parsley
1 bunch chopped green onions
1/3 cup fresh squeezed lemon juice
2 tablespoons prepared horseradish
3 teaspoons worcestershire sauce
1 teaspoon tabasco
kosher salt and fresh ground black pepper to taste
In a small sauce pan on medium heat, melt the cream cheese in the half and half. remove from the
heat. In a large mixing bowl, combine the cream cheese sauce with the sour cream. Add the rest of
the ingredients. Adjust seasoning. Serve with chips.
Dr. Pepper & Bing Cherry baby back ribs
From ZaZu's Restaurant and Farm
2 racks baby back ribs (1 1/2 – 2 pounds each)
for the spice rub: 2 tablespoons kosher salt
2 tablespoons fennel seed
ground 1 tablespoon coriander seed
ground 1 tablespoon chili flakes
1 tablespoon allspice
1 tablespoon brown sugar
1 tablespoon ground cardamom
for the braise:
2 tablespoons olive oil
2 onions, roughly chopped
3 cups chicken stock
3 cans dr.pepper
1/4 cup balsamic vinegar
2 ancho chilis
to finish the sauce:
brown sugar
balsamic vinegar
a pinch of red pepper flakes
kosher salt
1# cherries, pitted and cut in half
Fire up your grill and preheat your oven to 350°F. Remove the membrane from the back of the ribs. In a small bowl, combine the rub ingredients. Rub the spice rub all over the ribs. Grill the ribs until both sides are nicely browned. In a roasting pan on medium high heat with 2 tablespoons olive oil, add the onions. Once aromatic, within about 5 minutes, add the ribs with all the remaining braising ingredients. Cover with foil and place in the oven until the meat begins to pull away from the bone, about 2 hours. Remove the ribs from the braise and strain the braising liquid, discard the solids. In a saucepan on medium high heat, adjust the braising liquid to taste with brown sugar, balsamic vinegar, chili flakes and salt. Add the cherries. Cut the ribs and reheat in the sauce in a pan on the stove or in the oven.
Serves 4
2 racks baby back ribs (1 1/2 – 2 pounds each)
for the spice rub: 2 tablespoons kosher salt
2 tablespoons fennel seed
ground 1 tablespoon coriander seed
ground 1 tablespoon chili flakes
1 tablespoon allspice
1 tablespoon brown sugar
1 tablespoon ground cardamom
for the braise:
2 tablespoons olive oil
2 onions, roughly chopped
3 cups chicken stock
3 cans dr.pepper
1/4 cup balsamic vinegar
2 ancho chilis
to finish the sauce:
brown sugar
balsamic vinegar
a pinch of red pepper flakes
kosher salt
1# cherries, pitted and cut in half
Fire up your grill and preheat your oven to 350°F. Remove the membrane from the back of the ribs. In a small bowl, combine the rub ingredients. Rub the spice rub all over the ribs. Grill the ribs until both sides are nicely browned. In a roasting pan on medium high heat with 2 tablespoons olive oil, add the onions. Once aromatic, within about 5 minutes, add the ribs with all the remaining braising ingredients. Cover with foil and place in the oven until the meat begins to pull away from the bone, about 2 hours. Remove the ribs from the braise and strain the braising liquid, discard the solids. In a saucepan on medium high heat, adjust the braising liquid to taste with brown sugar, balsamic vinegar, chili flakes and salt. Add the cherries. Cut the ribs and reheat in the sauce in a pan on the stove or in the oven.
Serves 4
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