Most of you know that I just got back from Bonnaroo! This is my annual venture into the heart of music, where I listen, laugh, play, dance and try my hardest to stay cool in the blazing Tennessee sun for four days.
This year I said "No More!" to luke warm beers barely sasiating my parched, numb-from-singing "So Whatcha Want," throat! Oh no! This year I brought Watermelon Tequila Balls and Stoli Dole Spears! And, yes, I was the hit of the campsite... if I do say so myself.
These are simple little concoctions that anyone can whip up on short notice. Now, they do get better if you let them sit, but by no means, let that deter you from making a batch of these alcoholic yummies.
Watermelon Margarita Balls
1 watermelon - SEEDLESS!!!
tequila
watermelon pucker
pomegraneat liquor
margarita mix
There are no measurements. This is not an exact recipe. My rule of thumb is to make the margarita mixture and THEN pour it over the balls when you have made something that you would be pleased sipping along side some fajitas.
So, take your watermelon and ball it. Get an 1" melon baller and go to work. This takes a while, but it is so so so worth it. Once again, make sure it is the seedless kind...
Once you get all your balls together, put them in freezable containers and set aside.
Mix up your watermelon margarita mix. The way I make mine is:
3 parts tequila
2 parts watermelon pucker
1 part pomegraneat liquor
3 parts margarita mix
Mix this and add to as needed until you make something yummy and drinkable. It's easy, you know what you like. If you like it more tequila-y, add more tequila, etc.
Now, make sure you make a pretty big batch of this. You will need at least one bottle of tequila for a whole watermelon, so make your pitcher of margarita accordingly.
Once you have this mixed, pour over the balls until covered. Seal the tubs and pop in the refrigerator or freezer until needed. That's it. Ball a melon, make some margarita, cover the balls with the margarita and let set.
Enjoy!
Oh, and don't throw out the juice... you drink that stuff when the balls are gone, it's got booze in it!
Stoli Dole Spears are even easier... I have the recipe for "Knockout Martinis" somewhere on this blog... but yes, this is just a "Knockout" that hasn't been blended.
Pick up a big round container of fresh pineapple spears. Cover with good vodka and let sit. Yep. Keep this cold until you need it, don't freeze it though, pineapple doesn't like to be frozen. When you are good and ready, eat the spears and drink the juice!
Take a batch of either of these to your next cookout, party, bonfire... and watch as everyone becomes instantly cooler and a lot more fun to be around.
Friday, June 19, 2009
Tuesday, April 7, 2009
Venison Chili
We had a friend give us a ton of venison this season. Wonderful! Venison is a richly flavored, extremely healthful meat... But, what to do with it all? My mom ran across a recipe for venison chili in Field and Stream magazine and passed it on to me. After a few slight modifications, we ended up with, seriously, the best chili I've ever eaten.
I'll give you the unadulterated version of the recipe with my modifications in parentheses.
Venison Chili (adapted by me, from Field and Stream Magazine)
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced (I left this out, I just don't like green peppers and I used really large red and yellow peppers)
1/2 of an 8oz can of chipotle chilies chopped fine (my store was actually out of chipotles, I used a 4oz can of fire roasted green chilies instead)
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon black pepper
1/4 cup honey
1 tablespoon molasses
1 bottle Guinness or other stout (I used Guinness extra stout, yum!)
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes (I used 2 24oz cans of San Marzano whole tomatoes, I like my tomatoes to break down into the chili)
2 cans of black beans (I used 1)
I also added 8oz of sliced mushrooms and 1 can of corn with peppers.
Method:
1. In your heavy-bottomed stew pot, brown the venison. You may have to do it in batches. I browned my stew meat first and then my ground meat. Set aside the browned meat.
2. In the same pot, cook the bacon over med-lo heat. You want all the fat to render out and the bacon to brown. Set the cooked bacon aside with the venison.
mmmmmm... bacon! 3. In the same pot with the bacon fat, cook the onions, chilis and peppers. The water from the vegetables will loosen up all the brown bits from the bottom of the pan. Stir the vegetables frequently and scrape the bottom of the pan as you do. Cook until soft, about 5-10 minutes.
Add the garlic and vinegar and cook another 3 minutes. Add chili powder, cumin, paprika, salt, pepper and cinnamon. Stir the spices into the vegetables and cook for another 3 minutes, stirring frequently. Add the bacon and venison and cook for another minute. (This is when I added the mushrooms.)
Make sure you coat the meat and all the veggies in the spices and let it cook for a few minutes. 4. Add the honey, molasses, beer, wine and tomatoes. Stir well and bring to a boil then reduce heat to a low simmer.
5. Cook at a low simmer, stirring frequently, uncovered for an hour. As the chili simmers, the tomatoes will break down, but feel free to smoosh them against the side of the pot to help them break apart.
6. Taste and adjust the seasoning.
7. Add the beans (this is when I added the corn) and let simmer for another 15-20 minutes or until the chili is thick enough for your liking. I also added a few tablespoons of balsamic vinegar right before serving, it really brightens the flavor.
Garnish with chopped onion, shredded cheese, sour cream, cilantro, tortilla chips... anything that you would normally like on chili.
Yum!We really enjoyed this chili, it has a smokey, sweet flavor that develops into a rich spicey-ness as you savor it. I would enjoy a hearty Zin or one of the extra Guinness you have in your fridge with this dish.
Monday, February 16, 2009
Cool Cocktails For A Crowd That Are Sure To Please
As spring nears, we all have tons of get-togethers to attend. There always seems to be a bridal or baby shower, graduation, garden party, housewarming party, or, of course, the highly anticipated NCAA Tournament parties. But as March Madness approaches, the most difficult decision may not be how to fill out your tournament bracket, but what libation to bring to the party!
When I head to one of these inevitable gatherings, I like to bring cocktails for a crowd. Anyone can bring a bottle of wine picked up at the last minute, or a case of light beer. But, if you show up with a batch of delicious cocktails you are sure to be the hit of the party.
EASY VODKA PUNCH
Makes 40 servings
2-2/3 750-ml. bottles raspberry vodka (Burnett’s makes an inexpensive raspberry vodka, that is fine for this recipe)
1-1/2 two-liter bottles lemon-lime soda
2 46-oz. cans pineapple juice
4 cups fresh mint
Mix all the ingredients and tear up the mint into the punch.
Garnish with lime slices or fresh raspberries, and serve over ice.
MARGARITAS BY THE GALLON
Makes 22 16 ounce margaritas
6 cups tequila
2-1/2 cups triple sec
2- 1/2 cups fresh lime juice
2- 1/2 cups fresh lemon juice
2 cups simple syrup*
Mix all the ingredients together and serve over ice. Make sure you have salt for the rims of the glasses, and plenty of limes wheels for garnish.
*Simple syrup
Mix 2 cups of white sugar with 2 cups of water in a sauce pan. Bring to a boil and stir until the sugar dissolves. Cool the mixture down and pour into a clean container.
CITRUS COOLER
Makes 40 servings
1-1/3 750-ml. bottles dark tequila
1-1/3 750-ml. bottles dark rum
1 46-oz. can grapefruit juice
2 46-oz. cans pineapple juice
Mix and refrigerate. Serve over ice and garnish with lemons, limes or pineapple chunks.
PEACH FIZZ PUNCH
Makes 40 servings
2-2/3 750-ml. bottles light or dark rum
2-2/3 750-ml. bottles peach schnapps
2 64-oz. bottles cranberry juice
1 liter bottle club soda
Mix and refrigerate. Serve over crushed ice and garnish with frozen cranberries or chunks of frozen peaches.
WHITE SANGRIA
Makes 40 servings
2 cups simple syrup (recipe is above)
4 750-ml. bottles Chardonnay, Sauvignon Blanc, or Pinot Grigio.
Slice assorted fresh fruit: oranges, lemons, pineapple, peaches, and whole strawberries or raspberries. Plan on ¼ cup of fruit per serving.
Pour the syrup over the sliced fruit and refrigerate. When you are ready to serve, put the fruit mixture into serving container and add chilled white wine. Serve over ice and garnish with mint.
When serving group cocktails, make sure to keep the mixtures in the refrigerator or on ice until they are served. It is also nice to make a garnish bar for your drinks. Keep a large bowl of crushed ice on the table next to the punch. Set out fun bowls of frozen berries, and sliced fruit for garnish. Fill tall glasses with mint so guests can add as much as they like, and keep extra bottles of club soda on hand in case anyone wants to add more fizz to their drink.
Any of these cocktails will be sure to please your party going crowd and I hope you enjoy them at your next spring occasion.
When I head to one of these inevitable gatherings, I like to bring cocktails for a crowd. Anyone can bring a bottle of wine picked up at the last minute, or a case of light beer. But, if you show up with a batch of delicious cocktails you are sure to be the hit of the party.
EASY VODKA PUNCH
Makes 40 servings
2-2/3 750-ml. bottles raspberry vodka (Burnett’s makes an inexpensive raspberry vodka, that is fine for this recipe)
1-1/2 two-liter bottles lemon-lime soda
2 46-oz. cans pineapple juice
4 cups fresh mint
Mix all the ingredients and tear up the mint into the punch.
Garnish with lime slices or fresh raspberries, and serve over ice.
MARGARITAS BY THE GALLON
Makes 22 16 ounce margaritas
6 cups tequila
2-1/2 cups triple sec
2- 1/2 cups fresh lime juice
2- 1/2 cups fresh lemon juice
2 cups simple syrup*
Mix all the ingredients together and serve over ice. Make sure you have salt for the rims of the glasses, and plenty of limes wheels for garnish.
*Simple syrup
Mix 2 cups of white sugar with 2 cups of water in a sauce pan. Bring to a boil and stir until the sugar dissolves. Cool the mixture down and pour into a clean container.
CITRUS COOLER
Makes 40 servings
1-1/3 750-ml. bottles dark tequila
1-1/3 750-ml. bottles dark rum
1 46-oz. can grapefruit juice
2 46-oz. cans pineapple juice
Mix and refrigerate. Serve over ice and garnish with lemons, limes or pineapple chunks.
PEACH FIZZ PUNCH
Makes 40 servings
2-2/3 750-ml. bottles light or dark rum
2-2/3 750-ml. bottles peach schnapps
2 64-oz. bottles cranberry juice
1 liter bottle club soda
Mix and refrigerate. Serve over crushed ice and garnish with frozen cranberries or chunks of frozen peaches.
WHITE SANGRIA
Makes 40 servings
2 cups simple syrup (recipe is above)
4 750-ml. bottles Chardonnay, Sauvignon Blanc, or Pinot Grigio.
Slice assorted fresh fruit: oranges, lemons, pineapple, peaches, and whole strawberries or raspberries. Plan on ¼ cup of fruit per serving.
Pour the syrup over the sliced fruit and refrigerate. When you are ready to serve, put the fruit mixture into serving container and add chilled white wine. Serve over ice and garnish with mint.
When serving group cocktails, make sure to keep the mixtures in the refrigerator or on ice until they are served. It is also nice to make a garnish bar for your drinks. Keep a large bowl of crushed ice on the table next to the punch. Set out fun bowls of frozen berries, and sliced fruit for garnish. Fill tall glasses with mint so guests can add as much as they like, and keep extra bottles of club soda on hand in case anyone wants to add more fizz to their drink.
Any of these cocktails will be sure to please your party going crowd and I hope you enjoy them at your next spring occasion.
Monday, February 2, 2009
Sweets for My Sweet... Dessert Wines for Valentine's Day.
As Valentine’s Day nears, we all start to think of sweet things. Whether those thoughts are of your significant other, luscious chocolate truffles or even those candy hearts that taste like Necco wafers, there is something else out there with the ability to satisfy your sweet tooth this V-day. Dessert wines. Dessert wines are so delicious but all too often misunderstood, rarely bought and usually left to gather dust on a shelf in the back of the wine store.
When I’ve asked people why they don’t drink dessert wines, the two answers I get more often than not are “I don’t like sweet wine,” or “I wouldn’t know what to buy.” I actually think this is the same answer in a roundabout way, because the people who say they don’t like sweet wines have usually tried a poor quality, sweeter styled wine and didn’t care for it. Sweet wine and dessert wine are not the same things. I want to introduce you to some of the more popular and classic dessert wines out there, they are all sweet, all delicious and all are perfect for your Valentine’s evening.
I’ll start with the big daddy of them all: Sauternes (Saw-turn). Sauternes is dessert wine from the Sauternais region of the Graves section of Bordeaux, France. This is undeniably one of the greatest wines in the world, and holds a special place in the palates of many wine lovers. This wine can only be made when the grapes become infected with Botrytis cinerea, or the “noble rot.” This causes the grapes to become raisined, which concentrates the sugars in the grapes and gives the finished wine a very particular flavor.
Because of how difficult and expensive it is to make Sauternes, they can be very pricey. Some vintages of Sauternes from Château d'Yquem (the greatest producer of Sauternes) have been priced in the thousands of dollars (Sauternes are nicknamed “liquid gold” not just for their color). But, they are not all that expensive. You can easily find Sauternes in any wine shop, and usually for around $20-30 for a half bottle (375ml). Sauternes is truly a treat for the senses, and one that everyone should enjoy at least once. The flavors normally present are honey, apricots and peaches with a zesty tang of acidity. Try some with cheesecake, you will not regret it.
If you are unable to find a decent Sauternes at a reasonable price, I have found a great substitute. While not the classic dessert wine of France, Lillypilly Noble Blend from Australia is a great alternative. Lillypilly Noble Blend is about $15 for a half bottle and is widely available. This wine has a little more zest than a traditional Sauternes, but is still very velvety, peachy and honeyed on the palate.
Other countries have also used the noble rot to produce amazing dessert wines. In Hungary, the wine from affected grapes is called Tokaji (Tokay). You can find Tokaji of decent quality starting at around $30 for a 500ml bottle. In Austria and Germany, the term for dessert wine made from the raisined grapes is Trockenbeerenauslese (Trocken-baren-awes-lace-a) or TBA, for short. These wines are intensely rich, very sweet, and full of stone fruit and caramel flavors. TBAs are available for under $40 for a half bottle and go up from there.
I do love a good Sauternes, or Tokaji, or TBA when it comes time for something sweet, but the dessert wine I adore, and always find myself craving is Brachetto d’Acqui (Bra-keto -da-ki). This sweet, red, sparkling wine from Italy is my absolute go to wine for many reasons whenever the occasion calls for a dessert wine, mostly because it’s red, it’s sparkling and it’s delicious. You just don’t expect a red sparkler, and it just happens to have beautiful pink fizz that mounds up in the glass as you pour it. Brachetto has a deep ruby color in the glass, topped with an inch of pink fizzy foam, and then the aroma hits you from across the room. It is a scent like Bing cherries, wild strawberries and chocolate. But, Brachetto is not as sweet as the wines I previously mentioned; it’s more of an off-dry or semi sweet wine. You get layers of rich flavor, beautiful color and aroma, and a wine that won’t leave you with a tooth ache when the bottle is empty. It’s also relatively inexpensive, about $15 for a full bottle (750ml). Try this one with some rich chocolate cake, or decadent truffles.
So, whether you want the liquid gold of Sauternes, or the mildly sweet Brachetto, give a dessert wine a try this Valentine’s Day. You’ll be glad you did, and I’m sure your Valentine will appreciate it as well.
When I’ve asked people why they don’t drink dessert wines, the two answers I get more often than not are “I don’t like sweet wine,” or “I wouldn’t know what to buy.” I actually think this is the same answer in a roundabout way, because the people who say they don’t like sweet wines have usually tried a poor quality, sweeter styled wine and didn’t care for it. Sweet wine and dessert wine are not the same things. I want to introduce you to some of the more popular and classic dessert wines out there, they are all sweet, all delicious and all are perfect for your Valentine’s evening.
I’ll start with the big daddy of them all: Sauternes (Saw-turn). Sauternes is dessert wine from the Sauternais region of the Graves section of Bordeaux, France. This is undeniably one of the greatest wines in the world, and holds a special place in the palates of many wine lovers. This wine can only be made when the grapes become infected with Botrytis cinerea, or the “noble rot.” This causes the grapes to become raisined, which concentrates the sugars in the grapes and gives the finished wine a very particular flavor.
Because of how difficult and expensive it is to make Sauternes, they can be very pricey. Some vintages of Sauternes from Château d'Yquem (the greatest producer of Sauternes) have been priced in the thousands of dollars (Sauternes are nicknamed “liquid gold” not just for their color). But, they are not all that expensive. You can easily find Sauternes in any wine shop, and usually for around $20-30 for a half bottle (375ml). Sauternes is truly a treat for the senses, and one that everyone should enjoy at least once. The flavors normally present are honey, apricots and peaches with a zesty tang of acidity. Try some with cheesecake, you will not regret it.
If you are unable to find a decent Sauternes at a reasonable price, I have found a great substitute. While not the classic dessert wine of France, Lillypilly Noble Blend from Australia is a great alternative. Lillypilly Noble Blend is about $15 for a half bottle and is widely available. This wine has a little more zest than a traditional Sauternes, but is still very velvety, peachy and honeyed on the palate.
Other countries have also used the noble rot to produce amazing dessert wines. In Hungary, the wine from affected grapes is called Tokaji (Tokay). You can find Tokaji of decent quality starting at around $30 for a 500ml bottle. In Austria and Germany, the term for dessert wine made from the raisined grapes is Trockenbeerenauslese (Trocken-baren-awes-lace-a) or TBA, for short. These wines are intensely rich, very sweet, and full of stone fruit and caramel flavors. TBAs are available for under $40 for a half bottle and go up from there.
I do love a good Sauternes, or Tokaji, or TBA when it comes time for something sweet, but the dessert wine I adore, and always find myself craving is Brachetto d’Acqui (Bra-keto -da-ki). This sweet, red, sparkling wine from Italy is my absolute go to wine for many reasons whenever the occasion calls for a dessert wine, mostly because it’s red, it’s sparkling and it’s delicious. You just don’t expect a red sparkler, and it just happens to have beautiful pink fizz that mounds up in the glass as you pour it. Brachetto has a deep ruby color in the glass, topped with an inch of pink fizzy foam, and then the aroma hits you from across the room. It is a scent like Bing cherries, wild strawberries and chocolate. But, Brachetto is not as sweet as the wines I previously mentioned; it’s more of an off-dry or semi sweet wine. You get layers of rich flavor, beautiful color and aroma, and a wine that won’t leave you with a tooth ache when the bottle is empty. It’s also relatively inexpensive, about $15 for a full bottle (750ml). Try this one with some rich chocolate cake, or decadent truffles.
So, whether you want the liquid gold of Sauternes, or the mildly sweet Brachetto, give a dessert wine a try this Valentine’s Day. You’ll be glad you did, and I’m sure your Valentine will appreciate it as well.
Saturday, December 27, 2008
Sausage, Eggplant, Cheese and Pasta! What more could you ask for?!
I recently saw an episode of Tyler's Ultimate on the Food Network where he made his "Ultimate Baked Pasta" and thought, "hmmmm, I can improve upon this."
So, this is my "Ultimate Baked Pasta" based on the oh-so-adorable Tyler Florence's recipe.
Dani's Ultimate Sausage and Eggplant Baked Pasta
Serves 6
You will need:
1/2 pound Whole Wheat Rigatoni cooked a few minutes less than package instructions
1 7-8" Eggplant cut into 1/2" squares (you don't want one that is too big, it will be bitter)
1/2 large White Onion, diced
8 ounces of sliced Portabello mushrooms
3 large Hot Italian Seasoned Sausages (I used Turkey sausages)
1 28 ounce can of San Marzano crushed tomatoes
1 6 ounce can of Tomato Paste
2 large cloves of garlic, diced
2 teaspoons of poultry seasoning
1/2 teaspoon red pepper flakes
2 teaspoons oregano
8 ounces of fresh mozzarella cheese, chunked
8 ounces of fresh grated Parmesan cheese
salt
pepper
oil
Preheat your oven to 350
Fry the sausages over medium heat until just browned on all sides, about 15 minutes. Cut into 1/2" wide chunks and set aside.
Saute the eggplant (do not season) in a few tablespoons of oil until almost cooked, about 7-10 minutes. Set aside in a large mixing bowl.
Saute the mushrooms, with a few teaspoons of oil, (do not season) in the same pan as the eggplant, until browned. About 5-6 minutes. Set aside in the same bowl as the eggplant.
Saute the onions and garlic (with a little oil), over medium heat, in the same pan that you have cooked the mushrooms and eggplant in, and let cook until soft and they just begin to brown.
Add the tomato paste, poultry seasoning, oregano, and pepper flakes and cook for a few minutes. Add the can of crushed tomatoes and cook until slightly thickened, about 5 minutes.
Add 3/4 of both cheeses, the sausages, cooked pasta and the tomato sauce into the large mixing bowl with the mushrooms and eggplant. Stir and season with salt and pepper to taste.
Pour into a casserole pan and cover with the remaining cheeses. Cover tightly with foil and bake for 45 minutes.
This turned out really good, and we have been picking at it all night! :)
We will be making this again, for sure.
So, this is my "Ultimate Baked Pasta" based on the oh-so-adorable Tyler Florence's recipe.
Dani's Ultimate Sausage and Eggplant Baked Pasta
Serves 6
You will need:
1/2 pound Whole Wheat Rigatoni cooked a few minutes less than package instructions
1 7-8" Eggplant cut into 1/2" squares (you don't want one that is too big, it will be bitter)
1/2 large White Onion, diced
8 ounces of sliced Portabello mushrooms
3 large Hot Italian Seasoned Sausages (I used Turkey sausages)
1 28 ounce can of San Marzano crushed tomatoes
1 6 ounce can of Tomato Paste
2 large cloves of garlic, diced
2 teaspoons of poultry seasoning
1/2 teaspoon red pepper flakes
2 teaspoons oregano
8 ounces of fresh mozzarella cheese, chunked
8 ounces of fresh grated Parmesan cheese
salt
pepper
oil
Preheat your oven to 350
Fry the sausages over medium heat until just browned on all sides, about 15 minutes. Cut into 1/2" wide chunks and set aside.
Saute the eggplant (do not season) in a few tablespoons of oil until almost cooked, about 7-10 minutes. Set aside in a large mixing bowl.
Saute the mushrooms, with a few teaspoons of oil, (do not season) in the same pan as the eggplant, until browned. About 5-6 minutes. Set aside in the same bowl as the eggplant.
Saute the onions and garlic (with a little oil), over medium heat, in the same pan that you have cooked the mushrooms and eggplant in, and let cook until soft and they just begin to brown.
Add the tomato paste, poultry seasoning, oregano, and pepper flakes and cook for a few minutes. Add the can of crushed tomatoes and cook until slightly thickened, about 5 minutes.
Add 3/4 of both cheeses, the sausages, cooked pasta and the tomato sauce into the large mixing bowl with the mushrooms and eggplant. Stir and season with salt and pepper to taste.
Pour into a casserole pan and cover with the remaining cheeses. Cover tightly with foil and bake for 45 minutes.
This turned out really good, and we have been picking at it all night! :)
We will be making this again, for sure.
Tuesday, December 16, 2008
My Perfect Bloody Mary
I ADORE a good Bloody Mary and have become quite the aficionado... always judging how people make them and tsk tsking them. I have my own special recipe *see below* but, I also enjoy them at outdoor events, and carrying all the bells and whistles is not always the easiest. I have found the closest thing to making your own. ZingZang!
You can find ZingZang here!
This mix has it all, but if you want to make your own... here is my recipe.
Dani's Perfect Bloody
Vodka - I use Ketel One ALWAYS
V8 juice - it is just SO much better than regular tomato juice
Old Bay Seasoning
Celery Salt
Celery Seed
Worcestershire
Hot Sauce - Texas Pete is my brand of choice
Horseradish - ground
Limes cut into wedges
Large Olives
Dill Pickle Spears
First - dump some Old Bay and Celery salt onto a small saucer to use for rimming glasses.
Second - Fill a pint glass with ice and add 2 ounces of vodka, 2-3 shakes of Old Bay, 2-3 shakes of Celery Salt, 1 shake of Celery Seed, 6 dashes of Worcestershire, 2-3 dashes of hot sauce, and 1/8 teaspoon of Horseradish. Squeeze 2 lime wedges into the mix and cover with V8.
Third - Shake.
Fourth - Rub another pint glass' rim with a lime and dip into the rimming mix. Pour the mixed drink into the prepared glass and garnish with the limes, olives and pickles.
Viola!
You can find ZingZang here!
This mix has it all, but if you want to make your own... here is my recipe.
Dani's Perfect Bloody
Vodka - I use Ketel One ALWAYS
V8 juice - it is just SO much better than regular tomato juice
Old Bay Seasoning
Celery Salt
Celery Seed
Worcestershire
Hot Sauce - Texas Pete is my brand of choice
Horseradish - ground
Limes cut into wedges
Large Olives
Dill Pickle Spears
First - dump some Old Bay and Celery salt onto a small saucer to use for rimming glasses.
Second - Fill a pint glass with ice and add 2 ounces of vodka, 2-3 shakes of Old Bay, 2-3 shakes of Celery Salt, 1 shake of Celery Seed, 6 dashes of Worcestershire, 2-3 dashes of hot sauce, and 1/8 teaspoon of Horseradish. Squeeze 2 lime wedges into the mix and cover with V8.
Third - Shake.
Fourth - Rub another pint glass' rim with a lime and dip into the rimming mix. Pour the mixed drink into the prepared glass and garnish with the limes, olives and pickles.
Viola!
Thursday, December 4, 2008
Pink... You She-Devil Dressed in Pink
Being a professional wine drinker, viticulturist, professor and columnist, I feel I need to address this topic (and I’ll probably catch hell for it)… White Zinfandel. In a previous post, Rose - It's Not All White Zinfandel , I extolled the virtues of non white zinfandel roses, and gave my readers TONS of reasons why they should drink it and not the alcoholic Kool-Aid. Well, now I am back saying that there is a time and a place where this bastardization of our dear sweet nation’s most patriotic wine grape is acceptable!
I am seen here, at Bonnaroo, drinking from the sweet teat of Franzia. Franzia Sunset Blush, to be specific. This tipple is not only sweet and refreshing, but it comes in a bag, perfect for camping. You simply remove the bag from the box and throw it in the cooler as you leave for your destination. When you arrive you have sweet, delicious alcohol just waiting for your consumption. No mixing, no waste, just open the handy tap and drink! Also, if you happen to be going swimming, these bags FLOAT. Just lay on your raft, sip, and then shove it to whoever is floating next to you. No more spilled Pina Coladas for you, my friend!
Now, I don’t go out of my way to drink BIB (bag in a box) white zin, but, there really isn’t anything better for camping, going to the beach, or even making *cheap* sangria for a ton a people than boxed blush.
Dani’s Pink Sangria (This is NOT traditional in any way, shape or form! But, damn if it isn’t tasty!)
You need:
1 box of Franzia Sunset Blush
2-3 oranges sliced into rings
3 limes sliced into rings
Club soda
Ice
Put a few slices of lime and orange into a tall glass, muddle the fruit and fill the glass with ice. Fill the glass halfway with club soda and then top it off with the Franzia.
Serves lots of people
So, yes Virginia, there is a time and a place to drink white zin. When you just want to drink something from a handy pour spout, or when you just want something you don’t have to think about, go for it! Oh, and bring the bag when you go camping. That is part of every camping trip I go on… my sweet sweet bag of pink goodness.
Writing this makes me long for the summer and festival season. If you haven’t already figured it out, I am an AVID festival goer and head to that gathering in Tennessee, known as Bonnaroo, every year. I go camp and listen to music for four days every June with about 80,000 others. We just ordered our tickets for 2009 today, so if you are gonna be there, drop me a line. We camp in VIP and always welcome fellow ‘rooers. And if you know how to play beer pong, you're on my team. And if you feel the need to find out more about me... Please allow me to introduce myself...
I am seen here, at Bonnaroo, drinking from the sweet teat of Franzia. Franzia Sunset Blush, to be specific. This tipple is not only sweet and refreshing, but it comes in a bag, perfect for camping. You simply remove the bag from the box and throw it in the cooler as you leave for your destination. When you arrive you have sweet, delicious alcohol just waiting for your consumption. No mixing, no waste, just open the handy tap and drink! Also, if you happen to be going swimming, these bags FLOAT. Just lay on your raft, sip, and then shove it to whoever is floating next to you. No more spilled Pina Coladas for you, my friend! Now, I don’t go out of my way to drink BIB (bag in a box) white zin, but, there really isn’t anything better for camping, going to the beach, or even making *cheap* sangria for a ton a people than boxed blush.
Dani’s Pink Sangria (This is NOT traditional in any way, shape or form! But, damn if it isn’t tasty!)
You need:
1 box of Franzia Sunset Blush
2-3 oranges sliced into rings
3 limes sliced into rings
Club soda
Ice
Put a few slices of lime and orange into a tall glass, muddle the fruit and fill the glass with ice. Fill the glass halfway with club soda and then top it off with the Franzia.
Serves lots of people
So, yes Virginia, there is a time and a place to drink white zin. When you just want to drink something from a handy pour spout, or when you just want something you don’t have to think about, go for it! Oh, and bring the bag when you go camping. That is part of every camping trip I go on… my sweet sweet bag of pink goodness.
Writing this makes me long for the summer and festival season. If you haven’t already figured it out, I am an AVID festival goer and head to that gathering in Tennessee, known as Bonnaroo, every year. I go camp and listen to music for four days every June with about 80,000 others. We just ordered our tickets for 2009 today, so if you are gonna be there, drop me a line. We camp in VIP and always welcome fellow ‘rooers. And if you know how to play beer pong, you're on my team. And if you feel the need to find out more about me... Please allow me to introduce myself...
Wednesday, December 3, 2008
How to Brine and Roast the Perfect Turkey!
I brined a turkey this Thanksgiving, and as far as I am now concerned, this is the ONLY way to fix turkey!
First, the recipe for the brine:
This recipe made enough to cover a 14 pound bird, but would have easily been enough for a slightly larger one.
16 cups water
1 1/2 cups coarse salt
2 cups sugar
1/4 cup pickling spice
7 cloves of garlic crushed
Combine all ingredients in a large pot and bring to a boil, making sure the salt and sugar are dissolved. Cool the brine down.
Now for the Turkey:
Wash and rinse the bird inside and out and then submerse in the cooled brine - making sure it is all the way under the water level.
Keep the bird in the brine in the refrigerator, or in a cooler with ice, for at least 8 hours. We let our turkey soak for 13 hours and it was fantastic.
Just make sure you keep it very cold, and stir it every once in a while.
Mmmmm... look at all the delicious spices!
After the brining has finished, rinse the bird well and drain out all the brine. Rub the bird down with olive oil and pepper it on all sides. Do not salt it! There is plenty in the brine.
Preheat your oven to 350 and get your pan ready. I used a large casserole pan and put 4, large, crumpled pieces of foil in the bottom to use as a rack.
Now place your bird into your preheated oven:
Pour two cups of hot chicken or turkey stock into the bottom of the pan. DO NOT do this until you have the bird in the oven. You risk splashing hot stock all over yourself if you do.
Tent the turkey with foil and roast for 2 1/2 hours at 350. Remember, this is for a 14 pound turkey, but roast for 2/3 of the total time for your bird under foil.
Then remove the foil and roast for one more hour (or until a meat thermometer stuck into the thickest part of the thigh hits 160), basting the turkey with its juices every 15 minutes. After reaching 160, remove the bird from the oven and cover tightly with foil, let it rest for 20 minutes. The temperature will continue to rise and finish the cooking.
Dumb me forgot to take a specific pic of the finished bird, but you can see it there behind my delicious wine. :)
This was the best turkey I've ever eaten, and my whole family concurred, including the boyfriend! It was so tender and juicy, even the white meat, which is so frequently dry. I was so sad when we left all the leftovers in Florida... Guess I'll just have to make a turkey breast for the two of us!
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