Drinks for Cinco de Mayo

Here are a few ideas for your Cinco de Mayo celebration.

 Jalapeno Margaritas

So hot you're cold

So hot you’re cold

Peach Margaritas

Now this is how to eat fruit

Now this is how to eat fruit

Strawberry Mezcaritas

That drink is on ajungle safari

That drink is on a jungle safari

Tequila Sunrise

I thought some band sang about this drink. They were named after a bird. I think it was Neko Case.

I thought some band sang about this drink. They were named after a bird. I think it was Neko Case.

Bloody Maria

A nice winter background

A nice winter background

Tequila Old Fashioned

It looks like an impressionist painting

It looks like an impressionist painting

Or just drink tequila and beer.

 

 

Posted in Mexican, Spirits | Tagged , , , | 5 Comments

Sunday Suppers: A Mexican Feast

Since Cinco de Mayo is right around the corner it’s only fitting that this week’s roundup feature some of our favorite Mexican dishes. Picking our favorite Mexican dish is about impossible though. Check out our previous Cinco de Mayo roundups and you’ll see why.

Carnitas Tamales with a Red Chili Sauce

Getting to the finished product is a long process

Getting to the finished product is a long process

Stewed Mayocoba Beans

Stewed beans and jalapeno cornbread=strong odors

Stewed beans and jalapeno cornbread=strong odors

Flan

All that caramel is not a bad thing

All that caramel is not a bad thing

Horchata

No milk involved

No milk involved

 

Posted in Dinner, Food, Mexican, Sides, Spirits | Tagged , , | 2 Comments

In Our Kitchen: Marinara and Pretty Things

Wild flowers in a fancy glass

Wild flowers in a fancy glass

So who remembers those glasses from their grandparents house? The 70s are back.

I wonder if that recipe is any good

I wonder if that recipe is any good

I have to say that Kroger brand tomatoes are pretty good for marinara. I prefer Hunts but it has been awhile since they were on sale.

Speaking of going cheap

Speaking of going cheap

We found this clearance wine at a regular stop of ours that is always good for finding bargain booze that tastes pretty good. Of course I use Botta box for cooking so this was just to keep us company for the afternoon. Another bottle said hello during dinner.

Who loves garlic

Who loves garlic

That pile of garlic is for the meatballs and the sauce. As you can see, it is the last of the harvest from last year so there is a little bit of green but it is still tasty and firm.

Time to skim the foam

Time to skim the foam

We also went out for dinner and Katherine ordered a rack of lamb. We have started bringing the bones home from meals out to make stocks. Just keep them in a bag in the freezer until enough have piled up. We use our dog as an excuse to the nosy waiters, and after the stock is done he does get to enjoy the bones as well.

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

 

Posted in Food, Rants | Tagged , | 14 Comments

Carrot Top Pesto

Surprising

Surprising

Normally I use carrot fronds in stocks but this is a really tasty way to use them as well.

Use only the leaves for this and make sure the fronds are really fresh, like out of your garden or from a farm that morning. Otherwise the pesto will be way too bitter.

Adjust lemon juice, cheese and pepper to taste.

Carrot Top Pesto

  • 5-6 large cloves garlic
  • 7 cups firmly packed carrot fronds
  • 1/2 tsp lemon juice
  • 1/4 cup grated Romano
  • Olive oil
  • Black pepper

Roast garlic in two tablespoons olive oil in oven wrapped in foil until golden at 350 degrees. Place garlic in a blender with oil then add carrot fronds two cups at a time with enough oil to blend into a smooth paste. Continue adding fronds and oil until everything is blended. Scoop into a bowl and add remaining ingredients. Taste for seasoning and serve just like pesto. Store in refrigerator.

Posted in Appetizers, Food, Garden, Italian, Recipes, vegetarian | Tagged , , | 4 Comments

Duck and Apple Crepes

There really thin pancakes

They are really thin pancakes

So maybe there is some left over seared duck breasts in the refrigerator and maybe the sage plant is producing giant leaves like crazy.

Time for breakfast, or dinner.

Go here for the crepe batter and how to make them.

Duck, Apple and Sage Crepes

  • 2 seared wild duck breasts cut into small dice
  • 6 large sage leaves cut into thin ribbons
  • 1 apple cored and cut into small dice
  • 4 tbsp butter
  • 8 cooked crepes

Melt 2 tbsp butter in a frying pan and saute apples until golden. Add sage and saute until wilted then add duck and quickly mix into apples. Remove from heat. Spoon 1 1/2 tbsp mixture into center of a crepe. Top with a thin slice of butter and roll up. Place in a greased baking pan and continue with remaining crepes. Bake at 350 degrees for 10-15 minutes. Serve with fresh fruit.

Here is a photo of some sage leaves about to be dried.

That is a large serving dish for size comparison

That is a large serving dish for size comparison

 

 

Posted in Breakfast, Dinner, Food, Recipes | Tagged , , , | 4 Comments

Mint Julep

The mint is in

The mint is in

Bourbon has been on super sale at one of our favorite liquor stores and our mint plants are already beginning to take off. We think this might be our drink of the summer. But no we don’t plan to buy the glasses made just for this concoction anytime soon. Our cabinets already runneth over.

Mint Julep

  • 2 oz bourbon
  • 5 mint leaves
  • 1 tbsp simple syrup

Tear four mint leaves and mix with simple syrup in the bottom of a tumbler using a muddler or back of a spoon (or mint julep cup if you have one.) Add crushed ice and bourbon. Garnish with mint leaf.

Posted in Food, Recipes, Spirits | Tagged , , , , , , | 4 Comments

Duck Breasts in Orange Sauce

That looks so tender

That looks so tender

Here is a really quick and fancy way to serve wild or farm raised duck. Juice the oranges, do not buy orange juice.

Seared Duck Breasts with Orange

  • 8 wild duck breasts or 4 farm raised some fat trimmed off
  • 1 tbsp finely minced ginger
  • 1/2 cup fresh orange juice
  • 1 oz Grand Marnier
  • 1 tbsp balsamic vinegar
  • 2 tbsp butter if using wild duck

Melt butter in a frying pan large enough to hold all duck in one layer. Add ginger and fry until fragrant then add duck and sear breasts on each side until very rare over medium high heat. If using farm raised sear fat side of breasts, then add ginger and sear other side. Add liquor and light on fire. Saute meat until fire goes out then remove to a dish and add juice and balsamic to pan. Bring to a simmer and reduce by half. Place meat back into sauce with any juices on plate and quickly coat in sauce. Serve immediately drizzled with pan sauce.

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