HAPPY VALENTINE’S DAY!

Happy Valentines DayValentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal.  What are you doing for Valentine’s Day this year?
STRAWBERRY MARGARITAS
2 cups crushed ice
1/2 cup fresh strawberry puree
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
  • Puree until smooth.
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste
plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional – I usually leave them out)
  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
  • Add mayonnaise and blend together to form a thick base.
  • In a slow stream add oil.
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
  • Optional – Add anchovies to dressing to create a deeper, saltier taste.
PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese
  • Preheat oven to 350 degrees.
  • Place bread slices on oven rack and bake until dry and golden.
  • Melt butter in flat bowl.
  • Combine cheeses in flat bowl.
  • Dip first in butter and the cheese mixture.
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.
GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin
  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract
  • Warm the milk in a small pan.
  • Whisk the eggs with the sugar in a separate bowl.
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
  • Whisk in the cream and vanilla.
  • Follow your ice cream maker directions for freezing.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Sorrel Juice – TRY A NEW RECIPE

I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this. 

You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.


The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!

Sorrel Juice

by Gigi 
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness

    Instructions
    • Bring 2 cups of water to boil in deep sauce pan
    • Add Sorrel, Cloves, Ginger and Cinnamon
    • Boil for 5 minutes.
    • Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
    • Strain and squeeze all liquid from the Sorrel
    • Sweeten and dilute to your taste
    Powered by Recipage
    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    BANANA RAISIN NUT BREAD OR CAKE & PINEAPPLE MOJITOS

    BANANA RAISIN NUT BREAD OR CAKE
    1 cup packed brown sugar
    1 cup butter, 1/2 soft & 1/2 melted
    2 jumbo eggs
    1 tablespoon cinnamon
    1/2 cup golden raisins, currants or craisins
    1/2 cup crushed walnuts
    2 large, RIPE bananas
    1 small can pineapple, well drained BUT RESERVED
    1/2 cup sugar
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda

    • Combine the melted butter, brown sugar and bananas in a sauce pan.
    • Cook until smooth and then add pineapple, nuts and raisins.
    • Stir until well coated & set aside to cool.
    • Cream softened butter, sugar and eggs until fluffy.
    • Sift together flour, baking powder, baking soda and cinnamon.
    • Add this to the creamed mixture gradually until well blended.
    • Add cooled banana mixture.
    • Pour into greased and floured pan(s)*
    • Bake at 350 degrees for 45+ minutes.

    *This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.









    FROSTING
    8 ounces cream cheese, softened
    1/4 cup butter, softened
    juice of 1 small lemon
    1 teaspoons pure vanilla extract
    1 1/2 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Refrigerate 1 hour to set icing before serving.

    PINEAPPLE MOJITOS
    reserved pineapple juice
    jigger rum
    jigger mojito mix
    Mix and enjoy!

    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

    Last weekend we rolled out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I’d share this fun menu with you.  So what did you do for Valentine’s Day this year?
    Valentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.
    STRAWBERRY MARGARITAS  
    2 cups crushed ice 
    1/2 cup fresh strawberry puree
    1 cup tequila 
    2 limes, juiced 
    Splash Triple Sec 
    Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
    • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
    • Puree until smooth. 
    • Pour into rocks glasses, garnish and serve.
    CAJUN SHRIMP COCKTAIL
    1 1/2 cups ketchup
    1/2 cup chili sauce
    3 cloves garlic, minced
    2 tablespoons finely minced onion
    2 tablespoons prepared horseradish
    Juice of 1 lemon (save your rind to make the cute serving dish)
    2 1/2 teaspoons Worcestershire sauce
    1/4 teaspoon Frank’s red pepper hot sauce
    1/4 teaspoon fresh ground black pepper
    salt to taste
    plenty of fresh medium-large shrimp, cleaned and chilled
    • I use my mini food processor to mix it all in until well blended.
    • Chill for a day or so before needed to allow flavors to meld together.
    CAESAR SALAD DRESSING
    6 cloves garlic, mashed and minced
    1 tablespoon Dijon mustard
    1 tablespoon Champagne Vinegar
    2 tablespoons mayonnaise
    1/3 cup canola oil
    Sea Salt
    White Pepper
    Juice of 1 lemon
    Minced anchovy fillets (optional – I usually leave them out)
    • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
    • Add mayonnaise and blend together to form a thick base. 
    • In a slow stream add oil. 
    • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
    • Optional – Add anchovies to dressing to create a deeper, saltier taste. 
    PARMESAN CHEESE CROUTONS
    6 slices thick sourdough bread
    butter, melted, enough to coat bread
    ½ cup Fontina Cheese
    ½ cup grated Parmesan Cheese
    • Preheat oven to 350 degrees. 
    • Place bread slices on oven rack and bake until dry and golden. 
    • Melt butter in flat bowl. 
    • Combine cheeses in flat bowl. 
    • Dip first in butter and the cheese mixture. 
    • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
    • Cut to desired size*
    *If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

    GARLIC STEAK
    Steak of choice (hubby choose T-bones)
    2 cloves of garlic per steak, minced fine
    1 tablespoon champagne vinegar per steak
    1/2 tablespoon canola oil
    sea salt
    white pepper
    • Pierce each steak with a marinater.
    • Whisk together the garlic, oil, salt and pepper to taste.
    • Place steak side by side of a large plate.
    • Pour marinade over top.
    • Turn steak and make sure each is well coated.
    • Cover and marinate overnight.
    • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
    • Firmly press garlic pieces into the steak.
    • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
    TWICE BAKED POTATOES 
    4 large baking potatoes
    8 slices bacon
    1 cup sour cream
    1/2 cup milk
    4 tablespoons butter
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup shredded Cheddar cheese, divided
    8 green onions (tops and all), sliced and divided 
    • Preheat oven to 350 degrees.
    • Bake potatoes in preheated oven for 1 hour or until done through. 
    • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
    • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
    • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
    • Bake for another 15 minutes. 
    SOUR CREAM DUTCH APPLE PIE
    PIE
    3+ cups apples, cored, peeled and chopped
    lemon juice
    3/4 cup sugar
    2 tablespoons flour
    pinch of salt
    1 tablespoon cinnamon
    1/2 teaspoon vanilla extract
    1/2 teaspoon maple extract
    1 small egg, beaten
    1/2 cup sour cream (not light)
    9 inch pastry shell, pre-baked and cooled
    TOPPING
    1/3 cup flour
    1/3 cup dark brown sugar
    1 teaspoon cinnamon
    4 tablespoons butter, sliced extremely thin
    • Preheat oven to 350 degrees
    • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
    • In a small bowl sift together the flour, sugar, cinnamon and salt.
    • Fold in the sour cream, egg, vanilla and maple extract until well blended.
    • Fold the sour cream mixture into the apples until well coated.
    • Carefully pour into the pie shell, mounding towards the center.
    • Toss together the topping ingredients until well blended.
    • Sprinkle topping evenly over the apple mound.
    • Lay the pieces of butter all over the top.
    • Bake 30 minutes or until apples are tender.
    • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
    HOMEMADE VANILLA ICE CREAM
    1 cup whole milk
    1/2 cup sugar
    2 jumbo eggs
    2 cups heavy cream
    2 teaspoons real vanilla extract
    • Warm the milk in a small pan. 
    • Whisk the eggs with the sugar in a separate bowl. 
    • Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
    • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
    • Whisk in the cream and vanilla. 
    • Follow your ice cream maker directions for freezing.
    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    Coquito ~ Puerto Rican Eggnog

    It’s the third Saturday and another round of Cultural Connections. This time we are going to the islands where rum is king! A Coquito is Puerto Rico’s version of an eggnog. This rum drink is usually served during the holidays mostly around Christmas time, but I figured why not get a head start…
    If you add some ice before blending, you can make it like a frozen, blended eggnog, perfect for this time of year! (it’s still hot here) Some recipes call for egg yolks and cooked over a double boiler, but this is easier and just as good. Of course the rum is optional (well… not really if it supposed to be a Puerto Rican drink) but you can always adjust it to your taste!

    Ingredients:
    •1 can cream of coconut (Coco Lopez)
    •1 can sweetened condensed milk
    •1 can evaporated milk
    •4-8 ounces white rum
    •1/2 teaspoon ground cinnamon
    •1/2 teaspoon ground cloves
    •1/4 teaspoon ground nutmeg
    •1 teaspoon vanilla extract (or vanilla bean scraped)
    You can add ice to it if you like(optional)
    Preparation:
    1. Mix all ingredients in a blender
    2. Serve chilled
    3. Enjoy!


    This is Lyndsey here and just remember you can visit me anytime you want at The Tiny Skillet Cheers!!

    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    “Colors of the Caribbean” Lemonade

    We made it… safe and sound and home.  While I did indeed cook a great many dishes on the island, when we returned, we wanted to have a theme drink to serve our friends while we bored them with our stories and photographs.
    Like this one…
    See that beautiful color of the ocean.  This photo was taken in “the Baths” in Virgin Gorda, of the British Virgin Isles.  I just fell in love with the colors of the Caribbean waters, and wanted to recreate this color in a drink.
    So, I give you the “Colors of the Caribbean” Lemonade
    Start with 1/2 a pitcher (about 5 cups) of your favorite Lemonade
    Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices.
    Fill with ice
    Garnish with Lemon Slices
    Serve in tall Collins size glass, and garnish with Lemon Slices
    And it is just that simple.  So far, as long as we keep the drinks flowing, no one minds listening to our stories too much.

    Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

     … I CAN COOK THAT! 

    And so can you!

    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    CAPPUCCINO for ADULTS

    3 cups brewed coffee
    3 cups half and half
    1/4 cup spiced rum
    1/2 cup curacao
    1/4 cup brandy
    • In a medium saucepan whisk together everything except the whipped cream.
    • Heat to Steaming.
    • Pour into warmed mugs.
    • Garnish with whipped cream and a shake of cinnamon and mocha.
    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

    Tequila Rose Fizzes

    TEQUILA ROSE FIZZES
    4 ounces Orange Juice
    1 jigger Tequila Rose
    4 ounces 7 up

    • Blend orange Juice and tequila rose together until well mixed.
    • Add 7up.
    • Enjoy.
    • Next time I’m going to add some rum too!
    Share this:
    Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
    Related Posts Plugin for WordPress, Blogger...