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Browsing Tag: sherry
How about a Saturday evening cocktail to ease into the binge watching one of your favorite shows? The Tuxedo Cocktail is what Jerry Thomas would call a ‘fancy martini’ – and this tipple seems to have as many variations as the previously posted sibling concoction – the Trilby. First up is the basic Tuxedo Cocktail – gin, sherry, and orange bitters. According to Punch, this cocktail was created during the end of the 19th and beginning of the 20th centuries at the Waldorf Astoria Bar and was named after Tuxedo Park – an experiment in exclusive country club style living. Tuxedo Park was established in 1886 outside of Jersey City as a respite for wealthy New Yorkers seeking to live outside the city in comfort and…
Tonight my experiment was to make a simple chicken and artichoke meal sous vide – something with tender and juicy chicken and a delicious sauce. This dish does just that – flavorful sous vide chicken with a silky, savory, citrus tinged sauce. I like this type of dish in various other incarnations – chicken piccata, chicken marsala, etc. And I enjoy the subtle flavors added by the artichokes and sun dried tomatoes into this simple sherry and lemon sauce. I paired it with orzo and roasted Brussels sprouts, a delightful combination all around and the sides are just as simple to prepare as the main dish. Give it a try and enjoy this tasty chicken dish – easily prepared using your sous vide cooking device! Save Print Sous…
I finally found a cocktail that is as varied as this Spring weather. Meet the Prospector. While researching this evening’s tipple, I found recipes that used tequila, cognac, blended scotch, or bourbon as the main spirit and absolutley no consensus on the other ingredients. From what I can tell, all these cocktails named Prospector have their own origins but there is nothing easily identifiable in regards to an actual history. So I will through caution to the wind and present the Prospector that caught my eye – a Manhattan variant (imagine that – dang, I need to get out more!). Mixing bourbon and Averno Amaro seems like a natural pairing, but spiking it with a ‘pop’ of sherry is what got my attention. And…
This dish is tightly entwined with memories of my parents, especially my dad. Oyster stew was a dish he would make for the family and I can vividly recall as a young child going from ‘Ewww, I’ll never eat that’ to ‘Wow, this is so good’. I can still see all seven of us sitting at the table with the large pot in the middle while my mom ladled and passed out each bowlful. Oyster crackers were passed around; some floated theirs, others crushed and mixed them in, while others enjoyed them on the side. Tabasco sauce was passed around as well… with most of us avoiding it when we were small, but coming to enjoy it as we got older…
Let’s celebrate tonight’s happy hour with a century old cocktail that seems like a riff on the venerable Manhattan, but truly stands on its own. This combination of rye whiskey and sherry with a splash of orange/cognac liqueur creates a uniquely complex set of flavors. Depending on the type of sherry used, this cocktail could range from a slightly biting dry to a silky smoky sweetness. Unfortunately, all I had on hand was a cream sherry – a notoriously sweet sherry – and the resulting drink was indeed sugar forward but nonetheless enjoyable. Since I like Manhattans, there was more than a strong chance I would like this drink. And I do (even with the cream sherry!)… so now to collect a…
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
Tonight I paired my dinner with the Friday night cocktail, French 75, I made. So I opted to make a simple dish – prawns with asparagus in a sherry cream sauce served over capellini. Simple, rich, and delicately spiced, I figured this meal would accompany my Friday night cocktail superbly. And I was spot on, it did. So if you want a versatile prawn pasta dish, I suggest you give this one a try. With a few adjustments, you can change the flavor profile. Some adjustments that come to mind are adding lemon and/or capers, substituting spinach for the asparagus or chicken/scallops for the prawns, whisking in parmesan cheese for a quick alfredo style sauce, etc. Adjustments and tweaks like those are the things that keep…