After the success of our last champagne cocktail recipe, The Daffodil (see recipe entry dated March 5, 2007 below) we wanted to find something that would be original, tasty, good looking, and most importantly fun to discover.
During the late spring, Ken had some flowering Amaryllis in his yard and they inspired the name for our new introduction: A Strawberry Ameryllis.
(For copyright purposes this blog attests to the fact that this recipe is being introduced by Ken and Len and we therefore claim tittle to the patentable rights that may arise from such ownership. Any future reference to its origin will necessarily by default be credited to yours truly. lol)
In keeping with other champagne cocktails with a flower for a name,(ie Mimosa, Poinsettia, Daffodil, etc) this one also is fruit based. Once prepared, you can smell the fragrance of strawberries under your nose as you sip this deliciously tart, strawberry flavored, champagne beverage.
Simply take 1/8 of a teaspoonful of Kool Aid Strawberry Unsweetened Soft Drink Mix (Concentrate, makes 2 quarts of Soft Drink; weighs .14oz and it is caffeine free), place it in your champagne glass and pour your favorite inexpensive sparkling wine.
That is all. It fizzes and dissolves as the champagne is poured. Leaving a beautiful very red, strawberry flavored, glass of bubbly.
Please Try This At Home (if you are over the legal age to do so in your jurisdiction) and let us know what you think. Also tell us about your drink recipes so that we too can taste them. Cheers
Editor's Note: We made several valiant attempts to use fresh strawberries to flavor the champagne but either the appearance, or the taste was just not right. We tried using strawberry flavored drinks and or juices and that was either too sweet or the products were unique and hard to find. (We found some strawberry flavored drink powder concentrate at a local Hispanic-food market). We decided that we wanted to use common, easy to get ingredients and something simple to make. But we endured all of those drinks that were just not right, all in the name of discovery. We hope that you enjoy our Strawberry Ameryllis too.
Thursday, August 23, 2007
Tuesday, August 14, 2007
Black Pepper Steak, Pakistani style
Ingredients:
1 lb of Cube Steak
1 tsp. Ground Black Pepper
1/2 tsp. Salt
1/4 tsp. Granulated Sugar
3 tbsp. Red Wine Vinegar
2 tbsp. Olive Oil
2 tbsp. Beef Broth
2 Garlic Cloves, chopped
Directions:
1. Sprinkle Salt and Pepper on Steaks.
2. In a skillet over medium heat, cook the steaks until brown, about 4 minutes each side.
3. Remove Steaks to a warm plate and leave drippings in skillet.
4. Return skillet to heat and add the vinegar, broth, sugar, garlic and olive oil, stirring to mix well. Cook until almost boiling and spoon the sauce over steaks.
This recipe is being prepared in celebration of Pakistani Indepence (8-14-07)
1 lb of Cube Steak
1 tsp. Ground Black Pepper
1/2 tsp. Salt
1/4 tsp. Granulated Sugar
3 tbsp. Red Wine Vinegar
2 tbsp. Olive Oil
2 tbsp. Beef Broth
2 Garlic Cloves, chopped
Directions:
1. Sprinkle Salt and Pepper on Steaks.
2. In a skillet over medium heat, cook the steaks until brown, about 4 minutes each side.
3. Remove Steaks to a warm plate and leave drippings in skillet.
4. Return skillet to heat and add the vinegar, broth, sugar, garlic and olive oil, stirring to mix well. Cook until almost boiling and spoon the sauce over steaks.
This recipe is being prepared in celebration of Pakistani Indepence (8-14-07)
Beans and Rice from Chad, Africa
Beans and Rice (or Rice and Beans) is a nutritious and economical dish. Beans and rice have probably been cooked and eaten together since prehistoric times. Even before the beginning of the agricultural era, wild grains and legumes may have been cooked this way. Cooking the beans and rice in the same pot (after giving the beans a head start) is likely the original cooking method.
The basic beans and rice recipe is the distant ancestor of dozens of bean stews found in Africa, Europe, and the Americas, including Red Beans and Rice (Louisiana); Hoppin' John (Southeastern U.S.); Peas and Rice (Caribbean); Moros y Cristianos (Spain, Cuba, Mexico); and Feijoada (Brazil).
We prepared a similar dish on 8-10-07, with hamhocks and chorizo sausage in honor of Chad's Independence on 8-11-07.
Ingredients:
one or two cups (up to a pound) dried beans or peas (such as kidney beans, red beans, black-eyed peas, pigeon peas, or split green peas, or similar)
one cup uncooked rice, rinsed and drained
salt, black pepper, cayenne pepper or red pepper (to taste)
Directions:
Clean, rinse, and soak the beans or peas in cold water for three or four hours or overnight. Drain.
In a large cooking pot, combine the beans with enough cold water to cover them by two inches. Bring to a boil. Reduce heat. Cover and cook, stirring occasionally, until tender (approximately one hour).
Stir in rice. (There should be between two and three cups cooking liquid in the pot -- if desired, the cooking liquid can be poured from the cooking pot into a bowl, measured, hot water added if necessary, and then returned to the pot with the rice.) Season to taste.
Cover and cook until rice is done and all liquid has been absorbed (about twenty minutes). Remove from heat and let stand uncovered for five minutes before serving.
Fluff with a fork, serve hot, as a side dish, or with any dish that is accompanied by white rice.
The basic beans and rice recipe is the distant ancestor of dozens of bean stews found in Africa, Europe, and the Americas, including Red Beans and Rice (Louisiana); Hoppin' John (Southeastern U.S.); Peas and Rice (Caribbean); Moros y Cristianos (Spain, Cuba, Mexico); and Feijoada (Brazil).
We prepared a similar dish on 8-10-07, with hamhocks and chorizo sausage in honor of Chad's Independence on 8-11-07.
Ingredients:
one or two cups (up to a pound) dried beans or peas (such as kidney beans, red beans, black-eyed peas, pigeon peas, or split green peas, or similar)
one cup uncooked rice, rinsed and drained
salt, black pepper, cayenne pepper or red pepper (to taste)
Directions:
Clean, rinse, and soak the beans or peas in cold water for three or four hours or overnight. Drain.
In a large cooking pot, combine the beans with enough cold water to cover them by two inches. Bring to a boil. Reduce heat. Cover and cook, stirring occasionally, until tender (approximately one hour).
Stir in rice. (There should be between two and three cups cooking liquid in the pot -- if desired, the cooking liquid can be poured from the cooking pot into a bowl, measured, hot water added if necessary, and then returned to the pot with the rice.) Season to taste.
Cover and cook until rice is done and all liquid has been absorbed (about twenty minutes). Remove from heat and let stand uncovered for five minutes before serving.
Fluff with a fork, serve hot, as a side dish, or with any dish that is accompanied by white rice.
Pork Stew (Seco de Chancho)
This dish was prepared in celebration of Ecuador Independence Day, Friday 8-10-07.
Ingredients:
2 tablespoons olive oil
3 pounds lean pork shoulder, cut into slices
1 large onion, finely chopped
2 large cloves garlic, chopped
1 large tomato, peeled, seeded, and chopped
1 red bell pepper, seeded and coarsely chopped, or 2 canned pimientos, chopped
1 fresh hot red or green pepper, seeded and finely chopped
1 tablespoon fresh coriander (cilantro), chopped coarsely
1/2 teaspoon ground cumin
1/2 teaspoon oregano
salt, freshly ground pepper
pinch sugar (optional)
2 cups beer
Directions:
Heat the oil in a heavy skillet and lightly saute the pork slices. With a slotted spoon remove the pork pieces to a heavy flameproof casserole. Remove all but 2 tablespoons of fat from skillet, add the onion and garlic, and saute the mixture until the onion is soft. Add the tomato, the sweet and hot peppers, coriander, cumin, and oregano, and simmer until the mixture is well blended, about 10 minutes. Season to taste with salt and pepper and, if liked, the pinch of sugar. Pour over the pork, add the beer, cover, and cook over very low heat until the pork is tender, about 2 hours. The sauce should be quite thick. If it seems at all watery, partially uncover the casserole during the second hour of cooking. Serve with rice.
Monday, August 6, 2007
Peppered Garlic Swordfish with Parsley Salsa
We usually don't make fish at home because I have the propensity to over cook it and have it be dry and rubbery. However we may have turned the corner on that cooking shortcoming.
These sword fish steaks were delicious, moist, and tasty. The trick is NOT to over cook them.
The Parsley Relish was great.
Try it and let us know.
Ingredients:
1/2 cup extra virgin olive oil
10 cloves garlic, crushed and divided
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh parsley, preferably from your herb garden
4 tablespoons extra virgin olive oil
1 tablespoon Capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks
Instructions:
Combine 1/2 cup olive oil, 6 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan.
Bring to a boil over medium heat.
Remove from heat and let sit at room temperature to steep.
Preheat oven.
Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 4 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
When ready to broil, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled broiling rack.
Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes.(4 minutes per side)
Place swordfish on individual dinner plates and garnish each serving with a spoonful of parsley salsa.
Serve immediately.
Serving Size: 2 hungry guys
These sword fish steaks were delicious, moist, and tasty. The trick is NOT to over cook them.
The Parsley Relish was great.
Try it and let us know.
Ingredients:
1/2 cup extra virgin olive oil
10 cloves garlic, crushed and divided
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh parsley, preferably from your herb garden
4 tablespoons extra virgin olive oil
1 tablespoon Capers
1 tablespoon brown mustard
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 (6-oz.) swordfish steaks
Instructions:
Combine 1/2 cup olive oil, 6 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan.
Bring to a boil over medium heat.
Remove from heat and let sit at room temperature to steep.
Preheat oven.
Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 4 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
When ready to broil, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled broiling rack.
Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes.(4 minutes per side)
Place swordfish on individual dinner plates and garnish each serving with a spoonful of parsley salsa.
Serve immediately.
Serving Size: 2 hungry guys
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