The Sazerac Revisited

Sometimes you don't have to choose

Sometimes you don’t have to choose

Pechaud’s bitters were finally available again so it was time to find out what type of whiskey works best in a sazerac. After following the recipe with rye and bourbon the final decision was…..

They each tasted excellent.

So I made another batch and tried them side by side and still the winner was elusive. After the third round I forgot what I was trying to decide in the first place. The sweetness of the bourbon gave the drink an excellent finish. The grain flavor of the rye gave the drink an excellent beginning. Perhaps I need to combine the two whiskeys next to see if I can achieve the trifecta of tastiness.

Posted in Spirits | Tagged , , , | 5 Comments

Avocado and Chickpea Salad

Avocados are kinda in season

Avocados are kinda in season

This simple salad is a perfect side for grilled meats or burgers. Don’t skimp on the cheese.

Avocado and Chickpea Salad

  • 3 cups cooked chickpeas
  • 1 red bell pepper diced
  • 2 avocados cubed
  • 3 tbsp diced green onion
  • 4 oz crumbled feta
  • juice from 1/2 lemon
  • 1 tbsp olive oil
  • salt/pepper to taste
  • 3 tbsp chopped parsley

Combine all ingredients in a large bowl. Adjust seasoning. Refrigerate until ready to serve.

Posted in Food, Recipes, Sides, vegetarian | Tagged , , , , | 9 Comments

Sunday Suppers: Eggs and Cheese

This would make a wonderful brunch, lunch or dinner. We’re partial to all three.

Asparagus and Spinach Souffle

Just a slice of heaven unless doctors have decided eggs are bad for you this week

Just a slice of heaven

Cheesy Grits

A little hot sauce on top is nice

A little hot sauce on top is nice

Broiled Grapefruit

Simple and no cleanup with the use of foil

Simple and no cleanup with the use of foil

 

Posted in Breakfast, Food, Sides | Tagged , , , , , , | 3 Comments

Polenta Bites with Pepper Jam and Ham

Bite sized perfection

Bite sized perfection

This is a simple appetizer or first course that can be made ahead and brought back to heat when ready to serve.

Polenta Bites with Pepper Jam and Ham

  • 1 batch polenta
  • roughly 1/2 cup thinly sliced ham
  • roughly 1/2 cup grated cheddar
  • roughly 1/4 cup pepper jam

Prepare polenta according to directions here, but spread onto a baking sheet lined with parchment to cool and harden. Once cooled cut polenta into small squares or triangles. Top each with about a half teaspoon of pepper jam, then cut a piece of ham to fit and top with a pinch or two of grated cheese. Refrigerate until ready to bake. Can be made the day or morning before. Heat in an oven set to 375 until cheese is melted and beginning to brown.

Posted in Appetizers, Food, Pork, Recipes | Tagged , , , | 3 Comments

Valentine’s Drinkies

These drinks are perfect for this Saturday’s celebration of romance and all things pink and red.

Raspberry Cocktails

Fizzy Lifting Drink

Fizzy Lifting Drink

Chocolate Raspberry Creamsicle

It needs some sort of feminine garnish

It needs some sort of feminine garnish

The French Martini

Someone had a few from the looks of the angle of the photo

Raspberry Cheesecake Martini

So elegant

So elegant

Pomosas

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Venison Bourguignon

Crock pot not suggested

Crock pot not suggested

Slow cooked venison shoulder is substituted with amazing success in this classic stew. If no venison is available then the standard beef roast can be used.

Use a young full bodied wine like a cotes du rhone or chianti.

Venison Bourguignon

  • 4-5 lb venison shoulder silver skin removed and meat cut into large bite sized cubes
  • 1/3 lb bacon cut into 1″ matchsticks
  • 1 onion cut in half and sliced paper thin
  • 1 large carrot sliced
  • 1 lb sliced cremini mushrooms
  • 3 cloves garlic smashed and roughly chopped
  • 1/8 cup dried porcini soaked in 1 cup boiling water
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 3 cups red wine
  • Beef stock
  • Bay leaf
  • Salt/pepper
  • 3 tbsp butter

Preheat oven to 450 degrees. Squeeze all liquid from dried mushrooms and chop into small dice. In a large stock pot or oven safe casserole fry bacon over medium heat until crisp. Remove cooked bacon to a plate and brown venison in hot fat. Remove venison to another plate and saute onion and carrot in fat until golden and soft. Drain any remaining grease and add bacon and venison back to pot. Season with salt and pepper and add flour. Stir quickly and place in oven uncovered for 4 minutes. Stir again and leave in oven 4 minutes more. Remove from oven and turn temperature to 325 degrees. On stove top add porcini soaking liquid, porcini, garlic, tomato paste, wine, bay leaf and enough beef stock to cover meat. Bring to a simmer and then cover and place in oven. Braise for 2 1/2-3 hours stirring occasionally and adjusting heat to keep a low simmer. Meanwhile brown sliced mushrooms in butter until golden and all liquid is absorbed. Set aside. Remove meat from oven and strain liquid into a sauce pan. Wipe out pot and return meat and vegetables along with mushrooms. Bring gravy to a boil and reduce to 2 cups. Pour gravy back into meat mixture and simmer for 2-3 minutes. Serve immediately.

 

 

Posted in Dinner, Food, Recipes | Tagged , , , | 14 Comments

Sunday Suppers: Strawberries and Bubbly

We hope you all have a fantastic Valentine’s Day. Here’s a meal that’s rich, but not too heavy. Add a salad or an appetizer if you wish, but save room for dessert and more bubbly.

Gingered Prosecco

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Duck Wellington

Duck season is over

Duck season is over

On the side….

Twice-Baked Sweet Potato

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Or …

Mushroom Gratin

Trust me there is cheese inside

Trust me there is cheese inside

Chocolate-Filled Strawberries

This is not a drink post

This is not a drink post

 

Posted in Dessert, Dinner, Food | Tagged , , , | 7 Comments