Spaghetti with avocado & cashew pesto |
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Avocado with Minted Chimichurri |
Ingredients:(makes 6 servings)
- 6 ripe Hass avocados, halved, seeded, peeled and sliced
- 1 bunch mint, chopped
- 1/2 bunch Italian parsley, chopped
- 1/2 bunch chives, chopped
- 1/4 bunch cilantro, chopped
- 1 cup extra virgin olive oil
- 1/6 cup gold tequila
- 1/6 cup red wine vinegar
- 2 limes, juiced
- 4 garlic cloves, chopped
- 1/2 tsp. sweet paprika
- 1/4 tsp. crushed red pepper
- Salt, to taste
In a small bowl, whisk together all ingredients except avocados to make chimichurri. Let sit at least 30 minutes, allowing flavors to combine.
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Vodka White Bean & Roast Garlic Soup |
Ingredients: (Serves 4)
1 1/2 cups dried or canned white beans (haricot or navy)
1 bay leaf
1 fresh thyme sprig
Salt and freshly ground white pepper
4 very large firm red tomatoes
1/2 cup extra-virgin olive oil
8 slices bacon
20 garlic cloves, peeled
1 cup potatoes, peeled and finely chopped
1 cup white onions, finely chopped
1 1/2 cups Vodka Chicken Broth (see recipe below) or stock
1 tablespoon Basil Vodka (see recipe below) or 2 tablespoons freshly chopped basil
1/2 cup vodka
4 tablespoons cream
1. Soak the dried beans in cold water for 8-10 hours. Drain and rinse. If using canned beans, drain and rinse before cooking.
2. Place the beans in a medium pot with enough water to cover by about 2 inches. Add the bay leaf and thyme and bring to the boil. Reduce the heat, cover and cook until the beans are tender, about 1 hour. Add 1 teaspoon salt and 1/2 teaspoon white pepper. Strain, remove and discard the bay leaf and thyme, and set aside.
3. Carefully cut off the tops of the tomatoes and hollow out to create a bowl (be sure not to make any holes in the sides of bottom of the tomatoes). Set aside.
4. Preheat the oven to 325F.
5. Heat 1 tablespoon of the olive oil in a large frying plan over a high heat and fry the bacon until crisp. Transfer the bacon to paper towels to absorb any excess grease. Then chop the slices finely and set aside.
6. Place the garlic in a small baking dish with a little of the remaining olive oil, cover with aluminum foil and bake until golden brown, about 35 minutes.
7. Meanwhile, add the potatoes and onions with the rest of the oil to the pan used to fry the bacon, reduce the heat to moderate and cook until tender, about 6-8 minutes. Add a pinch of salt and pepper and set aside.
8. Put the garlic (with any remaining oil), the potato/onion mixture and beans in a blender or food-processor with the broth, Basil Vodka and vodka and pulse until smooth.
9. Warm in a medium saucepan over moderate heat for 10 minutes or until hot. Swirl in the cream and season to taste with salt and white pepper.
10. Meanwhile place the tomatoes, cut-side down, on a sheet pan or in a roasting pan and roast for about 5-7 minutes, checking frequently as the tomatoes must remain firm.
11. To assemble, place each tomato in the center of a shallow bowl or soup plate. Fill the tomato with the soup and crumble bacon over the top.
Vodka Chicken Broth
Makes about 3 cups
1 whole chicken, skinned
2 small carrots
2 medium onions, with some skin on, rinsed
1 celery stick
1-inch piece of fresh ginger, peeled
2 bay leaves
8 black pepper corns
1 cup Basil Vodka (see recipe below) or vodka
6 basil leaves
Salt
1. Put the first 6 ingredients in a large pot with enough very cold water to cover.
2. Slowly bring the pot to the boil over a moderate heat. Immediately reduce the heat to low, cover and simmer for 1-1_ hours, skimming the fat from the surface four or five times while cooking.
3. Add the pepper corns, Basil Vodka and basil leaves and continue to simmer for 10 minutes.
4. Strain the broth. Add salt to taste and use in your favorite recipe. Or leave to cool to room temperature and store in an airtight container in the refrigerator or freezer. The boiled chicken meat can be boned, shredded and returned to the broth for a simple and delicious chicken soup.
Basil Vodka
Basil vodka is perfect for cookingгparticularly in sauces and recipes using tomatoes. Combine it with plain vodka in your favorite Bloody Mary recipe. Or mix it evenly with oil and vinegar, then toss with greens and vegetables for a vodka-inspired salad dressing
12 large basil leaves
2 cups vodka
Sprig of basil, for garnishing
1. Wash and dry the basil leaves and combine with about a third of the vodka in a small bowl. Use a wooden spoon to stir and bruise the leaves to release their natural oils and flavor.
2. Add this mixture to the remainder of the vodka and store in an airtight container for about 24-48 hours in a dark, dry place. Stir or shake several times to circulate the leaves.
3. Strain through cheesecloth into a bottle and store or display, ready for use.
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Shrimp Cocktail with Kiwi Daiquiri Guacamole |
Ingredients: (makes 4 servings)
- 24 jumbo shrimp, cooked, 21/25 count
- 4 Zespri green kiwifruit, scooped into pieces
- 1 avocado, peeled and pitted
- 1 tbsp fresh key lime juice
- 1 oz white rum
- 1 medium yellow heirloom tomato, seeded and diced
- 1/3 cup sweet onion, minced
- 1 tbsp cilantro, chopped
- 1 large clove garlic, minced
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
Mash pieces from 4 kiwifruits, avocado, lime juice and rum in medium bowl, leaving some lumps. Stir in tomato, the 2 cubes kiwifruits, onion, cilantro, garlic, sugar, salt and pepper. Spoon 2/3 cup into chilled martini glass. Arrange 6 shrimp around the rim, serve immediately.
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Smokey Figs with Parma Ham, Goat Cheese & Rocket |
Glaze ingredients: (serves 4)
- 1/8 cup blended Scotch whisky
- 1 cinnamon stick
- 1/2 cup Cinzano Blanco
- 1/4 tsp toasted fennel seeds
- 2 tbsp honey
- 2 tsp orange marmalade
- 1 mild red chili, thinly sliced
Combine all of the ingredients in a saucepan and place over medium heat. Bring the sauce to a boil and reduce the heat to a simmer. Cook the sauce until it is reduced to 1/4 cup. Remove from the heat and allow to cool to room temperature. Refrigerate until needed.
To serve:
- 8 slices of Parma ham, ripped into 2 inch strips
- 1 bunch rocket, washed
- 1/2 pound soft goat
- 6 figs, cut in half
- extra virgin olive oil
- fresh ground pepper
On four serving plates, scatter the rocket and the Parma ham slices evenly. Sprinkle the goat cheese over each plate. Place three fig halves on each plate and drizzle the plates with martini glaze, olive oil and finish with a few turns of pepper.
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Martini Melon & Feta Salad with Basil |
Marinade: (serves 4)
- 1lb watermelon, cut into finger sized rectangles
- 1 strip of orange peel, taken off with a peeler
- 1/2 tsp sugar
- 1/2 cup Cinzano Rosso vermouth
- a few squirts of Tabasco
Combine all of the ingredients except the watermelon in a mixing bowl and whisk together. Place the watermelon in a container just big enough to fit one layer across the bottom. Pour the marinade over the lemon and allow it to marinate for one hour.
Salad:
- 1/2 cup cubed fata cheese
- 12 leaves of fresh basil, torn in half
- 2 tbsp toasted pine nuts
- 2 tbsp extra virgin olive oil
- 1 tbsp gin
Drain the marinade off of the melon. Don't throw this liquid away. It makes a delicious spicy sangria when mixed with red wine and poured over ice with some fresh mint sprigs.
Stack the logs of melon onto four serving plates. Place an equal amount of feta on each salad, sprinkle the fresh torn basil over top, and drizzle with extra virgin olive oil and gin. Finish the salad with a few scattered pine nuts.
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Лановой |
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chanel coco3 |
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chanel coco2 |
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