File this one under the category of, “why didn’t I make this sooner?!” As you know, I’m a fan of syrups: herbal syrups, berry syrups, and even cocktail syrups. It’s such an easy way to fancify your cocktails. This syrup, however, is a game-changer. Coconut chai syrup for the win! For some reason I never thought to mix sugar and coconut milk. A-MAZ-ING. Of course I had to add some chai tea, because, well why not? This lemonade seriously hit the spot last weekend after an epic day of yard work – perhaps even spiked with a splash of rum? Just sayin’ . . .
This is a healthier riff on the red wine granita + vanilla bean ice cream I made a couple weeks ago. I initially wanted to make this with tapioca pudding– inspired by my ultimate childhood favorite treat: baobing, Chinese shaved ice topped with all kinds of fruit, red bean, tapioca, almond jello, etc, etc. Alas, I couldn’t find any tapioca so instead made a chia seed pudding, which I’ve seen trending all over the internet. I just love the texture and it worked great! And of course, there’s the pineapple flurry. Or granita. Or whatever you want to call it, like damn refreshing soft flakes of icy pineapple snow. This whole thing is just perfect– summer in a cup.
Start by making the pineapple flurry. Pour fresh pineapple juice into a shallow pan and place in the freezer. After about an hour or when ice crystals start to form on the edges, use a fork and scrape the sides into the center. Repeat this every hour or so until it turn slushy. Keep raking your fork and scraping the ice until you get ice crystals. To see what the progression looks like check out how I made a red wine granita.
I can’t believe it’s already Friday! That means tomorrow it’s the weekend and I get to sleep until noon, eat pizza for breakfast and watch the NBA playoffs all day. Who am I kidding? What I meant to say was, wakeup at 6am, go for a long run, and then spend all day painfully ripping up all the bamboo that’s taking over my backyard. There’s only one thing that can get me through that kinda morning. I’ll give you a hint: starts with a ‘c’ and ends with an ‘offee’. Oh, and the thought of these outrageous roasted strawberry red wine popsicles from Pastry Affair. I’ve been dying to make them since first glance on Tuesday. I think tomorrow might finally be the day. Wish me luck!
My interest in traditional preservation methods like fermentation has recently extended into curing. There’s something just fascinating about the combination of time and science transforming food’s textures and flavors. I’m finding myself more and more motivated to experiment with techniques like fermenting and curing over cooking! Making lox is about as easy as it gets when it comes to curing meats. The process just involves packing a salmon filet in salt (and any other flavoring) and letting nature do its thing for about 5 days. Seriously, that’s it. For the sake of keeping this lox “homemade,” I took a shortcut and used liquid smoke which gave the salmon a very light smoked flavor. I also added a little brown sugar and pepper, but you could adjust the ratio to your preferences and add other flavors like dill or onion. Do not be intimidated by making homemade lox– the only skill you need to have is patience!
Start with a 2 pound salmon filet with skin on. Remove the pinbones with a pair of needle-nose pliers.
I am owning this long weekend. It’s like all of a sudden I decided to have a social life. Imagine that!! A couple BBQs, a birthday party, a baseball game. I even made time for exercise! Let’s put a bow on it, shall we? After all, it’s still the weekend, right? While I’m typically more restrained in my bloody mary approach, there’s nothing wrong with going a little bonkers now and then. Here’s what happens when a few diabolical minds (Erica, Karen and I) get together and do a little day drinking.
Start by gathering all your ingredients and garnishes. This will help speed up the drink-making process. Remember to cook your crab legs and shrimp if you aren’t buying them pre-cooked. Also cook the bacon, and grate some fresh horseradish.
Memorial Day weekend is upon us, which means it’s barbecue season y’all! The warm weather finally has us dusting off the grill and moving the entertaining outdoors. What better way to dine al fresco than to host a casual backyard BBQ with friends? I’m all about putting together an informal, mid week supper, especially when all you really need is a couple racks of juicy, fall off the bone ribs, a couple of simplesides and few six packs of ice cold beer. Open invite – you’re all welcome!