Pink Lemonade

I was recently thinking that a nice vodka laced strawberry lemonade would really be killer to bring to ladies night to replace the usual bottle of shitty wine with slices of fruit standard. Oh sangria. How I've come to despise your inevitable inclusion.

Standard Pink Strawberry Lemonade

1 part strawberries

1 part fresh lemon juice

2 parts water

1 part sugar

Purée strawberries, strain to remove seeds. Make a simple syrup: heat up the water and stir in the sugar, cooking over low until sugar dissolves. This shouldn't take too long at all. Mix purée, lemon juice together and add to the simple syrup once cooled.

Blushing Dominatrix:
1 12 oz can frozen lemonade or limeade concentrate
1 10 oz bag frozen strawberries
3 cups water (2 cups ice and 1 water?)
2 1/2 cups vodka

Blend in blender

This person's recipe also sounds great. Needs more vodka though.
http://thesupergreatadventure.blogspot.com/2011/05/super-great-strawberry-guava-lemonade.html

Take pleasure wherever you find it: The Basil Martini

This is a fairly simple, and wonderfully herbal, martini which is kind of like a martini meets vodka tonic plus basil. I am very partial to simplicity in my drinks. Greyhound, gin and tonic, dirty martini, moscow mule: these are the kind of drinks that knock my socks off. I might throw in a few sweeter martinis and cocktails from time to time because my friends all seem to love them when I make them, but I really have to be in the mood for something sweet. This often coincides with my premenstrual times...fancy that.

Like my limonada, this utilizes a basil simple syrup that is very easy to make.

3 basil leaves, torn slightly
2 oz vodka
1 oz basil syrup
3/4 oz water
3/4 oz tonic

Combine ingredients in a cocktail shaker with ice and shake the ever-loving shit out of it. Strain into a fine and fancy martini glass and get crunk.

Rice links and brainstorming

Random rice dishes I'd like to try:

thieboudienne--"spanish rice" o arroz--arroz con pollo--Jollof rice



http://www.epicurious.com/articlesguides/holidays/cincodemayo/puebla_history/recipes/food/views/Puebla-Chicken-and-Potato-Stew-109026

http://www.epicurious.com/recipes/food/views/Spicy-Black-Beans-with-Chorizo-and-Chipotle-Cream-353420

Rose petal sorbet

Rose petal sorbet

Ingredients:

2 cups milk

3 cups water

20 rose petals, washed

12 ounces sugar

1 cup of lemon juice

2 Tablespoons rose petal water

Grenadine (optional)

Crystallized Rose Petals (optional)
Directions

1. In a saucepot bring the milk and water to a boil; add rose petals.

2. Let infuse for about 10 minutes; strain the liquid and add the sugar.

3. Allow a few minutes to dissolve; add the lemon juice and rose petal water.

4. Chill and put in the ice machine.

5. To serve place two scoops of sorbet in a martini glass.

6. Drizzle over the top a little grenadine and garnish with crystallized rose petals (if Desired).

I'm addicted to meatballs: kofta style.

I really love meatballs. I'm not totally sure why. Perhaps because they are the perfect, bite sized vessels for flavor variation. It has always boggled my mind how very many versions of balls of meat exist throughout the world. From Mexican albóndigas, Italian polpette, to the unfortunately named British faggots, meatballs can be found on every continent.

Some of my favorite meatballs are fusion type balls. Few things top buffalo chicken meatballs dunked in some homemade blue cheese dip (can be as simple as a shitload of blue cheese suspended in sour cream) and I can always get behind a good plate of Swedish meatballs surrounded by dainty egg noodles, but one of my very favorite type of meatball is the kofta. Kofta can be found in the cuisines of the Middle East, South Asia, and Mediterranean, and there are a great many varieties.

I am partial to the spices of Indian kofta and although it is much more time consuming and involves way more ingredients than my usual meatballs, it is sooooo worth it.


1 lb ground meat, I like a mixture of pork and beef
2 TB ginger, minced
a shitload garlic, minced
1 bunch green onions (1-2 cups), chopped
1/4 cup green or red hot peppers of your choice, chopped

2 TB dried chiles (i.e. chili flakes or crumbled whole chiles such as pasilla or guajillo or ancho)
1 tsp mustard seeds
1 tsp fenugreek
1/2 tsp coriander seeds
1/2 tsp cardamom
1/4 tsp cumin seeds
1/4 tsp fennel
1/2 tsp turmeric
1/2 tsp garam masala

1 egg
1 cup panko

Saute garlic, ginger, green onions until softened in a large heavy pan. In a separate small pan, toast the spices from dried pepper to fennel and then grind them in a spice grinder or mortar and pestle and mix into garlic ginger stuffs. Add turmeric and garam masala, and remove from heat.

Mix ground meats with egg, veggie mixture and panko. Form into golf ball sized balls. Bake at 350 for 15-20 minutes. Serve with rice for a nice meal, or make into kebabs and serve as apps. Meatballs are the best!

Lasagna Bolognese

My ridiculous, time consuming, many steps involving lasagna bolognese:

1. Roast up several of the following veg: roma tomato, bell or poblano peppers, garlic cloves, package of sliced mushrooms, zucchini or yellow summer squash

2. Boil your noodles (but not totally- about 2/3 the amount of time), and assemble sauces: bolognese and a tasty white sauce, also pre-heat the oven.

3. Gather your cheeses (parmesan and feta), your veggies, and your sauces all together with your pan.

4. Assemble la lasagna alternating noodles, sauces, cheese and veg! Yum. Bake for a good while.

Decadent Lasagna

8 oz lasagna noodles boiled for about 8 min (or a few min less than suggested cooking time)
2 med. zucchini (about 2 1/2 cup) sliced
8 oz mushrooms sliced
opt. 1 bell or poblano, garlic, onion wedges*

white sauce of gloriousness
4 TB butter, 2 cloves minced garlic, 1/4 cup flour, 1/4 plus 2 TB white wine, 1 1/2 cup chicken broth, 1 1/4 cup half and half

1 1/2- 2 cups bolognese sauce (homemade if possible but jarred is ok too)

1/2 cup feta 1/4 cup shredded asiago

Preheat the oven on broil, start a pot of water boiling for noodles, and toss the zucchini and mushrooms with 1-2 TB olive oil and a pinch of salt and pepper. Broil in your 3 quart glass casserole for ten minutes, stir and remove. Set oven to 375. Make white sauce.

Melt butter in a sauce pan on medium and toss in your garlic, let it shimmer for about a minute and add your flour, stirring vigorously till mixed, immediately add the white wine slowly till well mixed. Add chicken broth and whisk till incorporated all together and simmer till sauce begins to thicken. Lower heat to very low and slowly add half and half mixing well and stirring constantly for about 5 more minutes.

Should be a nice layer of mushroom liquid still in the bottom of the glass cass. so just add about a ladle full of white sauce and then plop down a layer of noodles. Layer thusly: 1/2 of bolognese sauce, 1/2 of veggies, 1/3 of parmesan, 1/3 of feta, 1/3 of white sauce. Another layer of noodles, repeat and finally after your last layer, go nuts with the cheese and pour the rest of the white sauce on top of everything.

Bake in the 375 oven for 25 minutes covered, and remove cover then finish for ten minutes, turn broiler on and broil for the remaining 5 minutes.

Eat immediately, it's amazingly delicious and will bring out the extravagant fancy lady in ya!

COOK BOOK***************

Work to do today:
Lemon slush:

recipes we need: quinoa, paella or pelau...vegetarian type stuff (bean burgers, moroccan stews, indian)

Salsa:
tomato, reconstituted chile, garlic, shallot

tomatillo, garlic, shallot, fresh chile
or at least blend it and take out the cheese


MISO sidebars:

white, red and brown are the main kinds (though a great many more varieties exist)
fermented soy product (variations, not just soy beans) look for the least amount of ingredients. Avoid MSG or other additives.

shiromiso is white miso, more mild and sweet, and used primarily for light brothy soups, marinades and sauces- this is what I keep on hand all the time.

akamiso is usually known as red miso and is more savory, it's very versatile and used for stir-fries, heavier soups and stew or really almost anything you might like to use miso for.

Hatcho, brown or dark miso generally is saltier, more intense and used for stews and heavier dishes that need some salt action.

Samosa Stuff*****************

rewrite:
Samosa Innards:

1-2 pound lbs potatoes (about 3-4 medium)
1 medium onion, minced
1 cup (236 ml) frozen green peas
1 medium tomato, diced
1 tablespoon fresh ginger, peeled and minced
1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
1 teaspoon salt to taste
2 teaspoons curry powder
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/8 – 1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon lemon juice
6 whole-grain tortillas (may use gluten-free)

Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).


Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.

Add potatoes to skillet along with salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.

Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired.

Servings: 6

(CHANGES:
removed tofu and water- doubled potatoes...add maybe chickpeas? fiddle with spices)

salsas and paella pelau blk beans quinoa edamame burgers

Salsas for divorciados..

some recipes I'd like to add:
blk beans/quinoa
pelau
paella...arancini di riso?
blkbean/edamame burgers

**Sesame soy balsamic dressing **duplicate

Sesame Soy Balsamic:

1-2 cloves garlic, minced
2 TB low sodium soy sauce
1/4 c. balsamic vinegar
2 TB mayonnaise
1/2 tsp. mustard (opt.)

2 tsp. sesame oil
1/3 c. Peanut or canola oil


Whisk the garlic, soy sauce, vinegar, mayo, mustard and sesame oil together in a medium bowl. Slowly incorporate the peanut oil in a steady stream, whisking constantly.

Chickpea spread: faux tuna stuffs

1 1/2 cups cooked chickpeas
1/2 cup tofu, mashed well
3 tablespoons mayonnaise (or vegannaise)
1/2 tablespoon whole grain mustard
1/4 teaspoon celery salt and red pepper (basically Bay Seasoning which helps tunasaladness)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.

Some people say that adding seaweed helps with the fake fishiness. I have yet to try that but I would suggest giving it a whirl. 1 tsp of crumbled or powdered nori or dulse is what I would try. 

Limonada: a yummy basil lemonade vodka cocktail

This is really more of a refreshing summer cocktail that I love to make after my basil in my garden has begun to flourish, but I just couldn't wait after I had a hankering last week. Fresh basil is the key here and cannot be substituted without making it a totally different drink, which is just fine too.

1/2 oz basil simple syrup
2 slices of lemon
3-4 basil leaves, torn slightly
ice
1 1/2 oz vodka
1 1/2 oz limoncello (homemade or purchased)
club soda to fill

Muddle basil simple with lemon slices and basil leaves in a collins or similar highball glass (feel free to use a pint, but you might need to adjust proportions because it's much larger).

Add ice, then vodka and limoncello. Fill with club soda and pour into a larger glass. Give it a couple swirls to mix it up and pour it back into your original glass.

Garnish with lemon slice and sprig of basil. Drink outside, preferably by your burgeoning garden.

The art of letting things go

Interacting with other hotheaded individuals requires a certain willingness to just sometimes fucking let things go. It's a tough balance, knowing when you should let things go and when you are getting walked all over and need to stand up for yourself and NOT let things go. It's unhealthy both ways: always letting things go and never letting things go. I guess that's where that cliched saying: "Pick your battles" came from.

To Do:
Make my stupid shrimp crap
Shrimp notes: more chile stuff- only needs to cook about 4-5 minutes, not six. I ate with quinoa and poured about half the sauce over that and that was delicious. I'd say just the shrimp by itself is weird- needs presentation suggestions. Even just a toothpick and crackers or lettuce leaves to wrap in or avocado slices!! Just something- the quinoa was great with it!
Lounge about outside.... s

******Miso-tahini dressing

Alabaster dressing:

2 tablespoons low sodium soy sauce
1 tablespoons rice vinegar
2 tsp white miso (”shiro” miso)
1 TB tablespoons sesame tahini


TWEAK
changed proportions somewhat...
add: lemon juice
garlic
1 TB water to thin

Coffee encrusted burgers

Basic Coffee rub that my mom likes because it's basic and easy:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt


My Convoluted Coffee Rub:
2 TB ground coffee (real and FRESHLY ground, no pre-ground Folger's)
1 tsp brown sugar
 Burger seasoning blend:
(just a hearty few dashes of each or 1/4 tsp)
garlic powder
onion powder
oregano powder
cumin
coriander powder
kosher salt
black pepper
1/8 tsp:
(or light sprinkling)
cayenne
cinnamon

Mix together well.

For 1 LB ground hamburger

2 lg cloves garlic
1/2 of your coffee rub

Mix about half of coffee rub into burgers and then form about 6 thin-ish patties. Coat each patty with a healthy sprinkling of the coffee rub and grill or saute for about 5-6 minutes on each side.

TO DO WED.

1. COOKBOOK!!! Organization
2. Call Ashley about a ride to ladies' night
3. Work on cleaning, do some light planting
4. Buy a bunch of stinkbombs to begin letting off my Ameir's room since he can't be bothered to NOT fucking smoke passive-agressively.
5. Drive stupid Dustin tomorrow so I can use the car to run errands: groceries, dirt, deposit check, maybe go to place (or just send it in mail)

Basic Cheesy Mushroom Orzo

Creamy Orzo Mushrooms

3-4 cloves of garlic, crushed or minced very fine
2 TB butter
8 oz pkg sliced mushrooms

Start water boiling for 1/2 package of orzo. Cook according to package. Saute garlic in butter with mushrooms in a pan for ten minutes, till mushrooms cook down and get browned and tasty.

1 cup 2% milk
1 cup shredded cheeses, asiago and irish cheddar

Pour milk into pan with mushrooms, heat on very low, add cheese slowly, stirring vigorously, till cheese begins to melt. Add orzo to help get everything allll melty and nice.



Crazy cheese sauce to try:
1 TB garlic paste
1 c feta, queso fresco, or parmesan..
1/2 cup whole milk
1 TB each: onion, olive oil and chile paste of some sort...
Blender...