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Kent
Today I want to share with you a delicious experiment I recently completed. After sharing the Balsamic Ginger Fig Jam with friends and co-workers (to rave reviews I might add), I found Adriatic figs at my local international store and decided to see if I could work the same magic with them. I was thinking something along the lines of the Fig Newton filling – but with a bit of something extra. How about an adult Fig Newton; one laced with bourbon? So, I set about to create this concoction and here are the results. Like the Balsamic Ginger Fig Jam, this recipe is super easy and foolproof due to cooking it sous vide. No scorching, no stirring, no hassle… and I like that. Besides, the…
Here is a quick Thai inspired beef satay dish that really satisfies. Intensely flavorful and simple to prepare, I just don’t know why I haven’t made this dish before… or 100 times before as a matter of fact. I like these skewers of marinated thinly sliced beef with peanut sauce when preparing as appetizer or jasmine rice and stir fried vegetables when made as a meal. Really, nothing much more is needed. And with these waning days of summer, it is a great excuse to fire up the grill. So invite some friends and make this tasty appetizer, your guests will thank you! Save Print Simple Beef Satay Prep time: 2 hours 15 mins Cook time: 10 mins Total time: …
How does shredded beef in a rich, flavorful sauce sound? This Caribbean dish has roots in the region’s Spanish influence, specifically from the Canary Islands. Ropa Vieja is known as the national dish of Cuba and Puerto Rico also has a famous variant. The beauty of Ropa Vieja is in braising the beef in a rich sofrito, then shredding the beef into the sauce before adding sauteed peppers and onions along with briny green olives and cilantro. My variant is a bit different – an experiment to see if I can replicate the braised results using sous vide. How do you think I did? You will have to read the results below! Save Print Ropa Vieja Prep time: 20 mins Cook time: 6 hours…
With the heat recently, I just have not felt like cooking. These are times when simple appetizers satisfy best and this hummus recipe is easy to prepare and delicious to enjoy. The recipe is based on this one from Inspired Taste and it produces a wonderfully creamy hummus that can be tweaked as you see fit. Roasted red pepper, no problem. Roasted garlic, again easy to add. Only your imagination limits you when it comes to this Mediterranean staple. My favorite add is the simplest – lemon zest. I like the increased ‘zing’ from the lemon in contrast to the cumin. So enough babbling on, let’s make some hummus! Save Print Simple Hummus Prep time: 10 mins Total time: 10 mins Serves…
How about a summer Saturday evening tipple to tantalize your taste buds? This riff on the violet imbued Aviation cocktail swaps in St. Germain elderflower liqueur for the Creme de Violette. But don’t be fooled, gin is the star here so choose it wisely. Different gins will provide you with different flavor profiles, some of which may not be particularly palatable. Just think of how a string juniper forward gin would pair with elderflower – probably not well in my humble opinion! So I kept my concoction solidly in the floral range by using a softer gin like Old Tom or Citadelle, which produced a satisfying sweetness with floral character and the freshness of a gentle sea breeze. I would call that a perfect way to…
Hot on the heels of the Sous Vide Corn on the Cob comes the best burger I think I have ever tasted – sous vide wagyu burger. I was feeling a bit flush this week and bought some wagyu ground beef at my local grocery store. Of course, the only thing on my mind was how this choicest of choice meats was going to taste prepared sous vide. Well, it is fabulous – plain and simple. The burger was tender, juicy, and flavorful like no other burger I have ever had. I paired it with sous vide corn on the cob for a perfect Summer dinner. Splurge a little on yourself with some wagyu burgers. Your taste buds will thank you profusely! Save Print Sous Vide Wagyu Burger…
Let’s get back to a Friday happy hour cocktail this last Friday of July. On the cusp of the longest lasting lunar eclipse of the century, let’s enjoy a red drink to celebrate. The red comes from our old friend Campari – that beautiful Italian aperitivo that is the mainstay of the Negroni. Tonight let’s pair it with rye whiskey and dry vermouth to create the subtle Old Pal, a lighter version of the delicious Boulevardier. Lighter is good in this case since we are enjoying a heatwave here in the Pacific Northwest. On the historical note, I found that the Old Pal and the Boulevardier share the same creator, Harry MacElhone, of Harry’s New York Bar in Paris. Well…
With beautiful Summer weather in full swing and a plethora of fresh produce available, I figured it was high time I showcased cooking corn on the cob sous vide. I skeptical when a friend first introduced me to sous vide cooking, especially when he stated corn on the cob cooked this way is beyond compare. Well, I have to say he was correct. I have been enjoying sous vide corn on the cob in many variations ever since. The corn cooks in the butter and its own natural juice coming out vibrant, tender crisp (without being waterlogged or soggy), and full of flavor. The beauty of this recipe is in its simplicity – just husk and clean the ear of corn, season with salt and pepper, place in…
Today I feel like starting something… and what better way to do that then post a ‘martini’ recipe. I think more than any other cocktail, the martini provokes and stimulates more conversation (and perhaps a few arguments) over the correct or best recipe. So, here is my dive into the foray – a classic martini based a bit of research. First, let me state I have tried many martinis (my liver does not thank me!) using gin and vodka, whispers of vermouth to equal parts, bittered and unbittered, dirty and clean and in between, with many garnishes. Some I enjoyed more than others and I have come to this conclusion – however you like your martini is the best way. Myself, I enjoy mixing it…
While the margarita may be the most well known Mexican cocktail, the Paloma is the most popular tequila cocktail in Mexico. This tequila drink is simple and satisfying, especially on a hot Summer day or warm July evening. The key ingredients are tequila, lime, and grapefruit soda. Some recipes call for grapefruit and lime juice, simple syrup, and other elements, but from what I read the simple method is generally reputed to be the most authentic. Add tequila over ice in a highball glass (with a pinch of salt if desired), squeeze half a lime and drop in, then top off with grapefruit soda and enjoy. It is a refreshing summer cocktail perfect for a night like tonight. Of course, you can dress it up however you want…