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Entries in recipe (93)

Wednesday
Jul132011

recipe: pimm's pitcher

Serves 4
1 C soda water
1 C fresh sweetened lemonade
3 C Pimm’s No. 1
1/2 apple sliced thin
1/2 orange sliced thin
1/2 lemon sliced thin
1/2 english cucumber sliced thin
few sprigs of mint

Directions:
Fill a pitcher with soda water, lemonade and Pimm’s. Stir to mix and serve over ice. Garnish each glass with sliced cucumber, apple, lemon, orange and mint. Can be made in advance and kept cold in the refrigerator.

Adam’s hints:
—no one wants to leave guests to keep running into the kitchen to mix another cocktail, so make pitchers of drinks and set up an easily accessible bar area complete with all the fixings.
—unless they’ll be served right away, keep the ice on the side when mixing pitchers of drinks to avoid melted ice diluting the cocktail.

Monday
Jul042011

recipe: grilled corn with feta + lime vinaigrette

8 ears of corn, in husks
1/4 C extra virgin olive oil
2 tblsp fresh lime juice
zest from 1 lime
1/2 C feta cheese, crumbled
1/2 bunch of cilantro, washed and chopped
salt and pepper

Directions:
Preheat grill.

Pull back corn husks and remove the silk. Remove the husks completely or pull them back and tie in a knot. Soak cobs in a large bowl of cold water for 15-20 minutes. Drain then place cobs on a hot grill for 15-20 minutes turning them often.

While corn is cooking, whisk together the olive oil, lime juice and zest.

When corn cobs are evenly cooked, remove from grill and plate. Brush on the vinaigrette, sprinkle with crumbled feta and chopped cilantro—salt and pepper to taste and serve hot with a wedge of lime for extra zing!

Tuesday
Jun282011

recipe: orange sparkle punch

6 C chilled orange juice
2 C vodka
1 C sparkling soda
2 tblsp sugar
2 tblsp Grand Marnier or other orange liqueur
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground nutmeg
ice cubes
2 oranges, thinly sliced

Wednesday
Jun152011

recipe: pineapple ginger agua fresca

Directions for the simple syrup:
3/4 C sugar
3/4 C water

3 pieces of fresh ginger cut into 1/2” coins

Bring water and sugar to a boil, then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.

Directions for the drink:
4 C fresh pineapple, cut into chunks
10-14 C water

Puree the pineapple with 2 to 4 cups of water and strain to remove any pulp. Hint: puree in batches and use a fine sieve or cheesecloth to strain solids out of the liquid.

Add the simple syrup to the strained liquid and dilute with the remaining water—adjusting sugar and water to taste—then serve cold over lots of ice.

Adam’s hints:
—these recipes are very easy to alter to your taste so if you have a sweet tooth, use a little more syrup. Or, if you like a thicker drink, use less water—it’s a very forgiving drink.
—remember that when blending the fruit, work in batches so the blender isn’t overloaded—and the fruit stays in it instead of all over the kitchen walls!
—make a little extra herb infused simple syrup to use in other drinks like margaritas or punches—it’ll kick them up a notch!

Wednesday
Jun012011

recipe: spicy shrimp skewers

12 tiger shrimp, cleaned and peeled with tails
4 bamboo skewers
2 tblsp extra virgin olive oil
1 tblsp garlic powder
2 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp chili powder
juice of 1 lime
salt and pepper

1 head butter lettuce, separated
1 orange, peeled and segmented
2 radishes, thinly sliced

1-1/2 tblsp white balsamic vinegar
1 tblsp Dijon Mustard
2 tsp honey
juice from 1/2 lime
1/2 C extra virgin olive oil
salt and pepper
Serves 4

Directions:
In a large bowl, toss together the shrimp, olive oil, garlic powder, paprika, cumin, cayenne pepper, chili powder, lime, salt and pepper.
hint: while this mixture is marinating, separately soak skewers in water and pre-heat grill to medium-high—about 30 minutes.

In another bowl, whisk together the balsamic vinegar, mustard, honey, lime juice and olive oil—salt and pepper to taste.

Insert a skewer through 3 shrimp and grill for a few minutes on each side.

Create a bed with the lettuce leaves, radishes and orange segments and place a grilled shrimp skewer on each—drizzle with vinaigrette and serve.

Adam’s hints:
—this is a great summer salad and nice additions or alternatives are avocado and grapefruit.
—when plating this salad, be conscious of showing off all the great ingredients—remember guests will be eating with their eyes first!