6 oz Gold Tequila
2 oz orange-flavored liqueur - Grand Marnier, Cointreau, Triple Sec
2-3 Tbsp Coconut Cream (not Coconut Milk) - usually found in a can in the drink or Asian Food section
Frozen Mango Chunks - about 3+ cups
Margarita Mix - Kirkland brand has cane sugar (not high fructose corn syrup.)
Salt for rim - optional
fruit garnish or little umbrellas
A full blender makes four drinks depending on the size of your glasses.
Add a handful of ice cubes to the blender and run on ice crusher mode.
In a cup measure pour six oz Tequila and two oz Grand Marnier, Cointreau or Triple Sec.
Add to blender and blend at medium. Since I usually keep my ingredients in the freezer, the ice is optional.
Add 2-3 Tbsp Coconut Cream while blending with ice.
Add two cups of frozen mango chunks and blend on high.
As mangoes are broken up and thicken in blender add margarita mix to keep contents flowing in a whirlpool.
Add more mango chunks and/or margarita mix to get the right consistency and fill the blender.
Salt rim of glass, if desired, and add garnish of lime wedge, drink umbrella, straw...
Pour, salute the tropics, and enjoy!
Monday, May 24, 2010
Wednesday, May 12, 2010
Swedish Toast Skagen
4 servings
4 slices of white bread
320 g (11 oz) peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon
butter
Preparation
Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéed bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.
Hope served this recipe as an appetizer by dividing the shrimp mixture between a platter of small baguette slices that had been sauteéd, 2-3 bites each. She started with 2 cups of shrimp.
My good friend, Hope, who came across the country with her husband in a school bus in the '60s to settle in Berkley and who is an amazing potter, working mostly in porcelain, brought these to book group, where they got raves and yummms from everyone.
Saturday, January 16, 2010
Vegetable Chili
1 Tbsp olive oil
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.
Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.
Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.
Fish Chowder
1 Tbsp butter
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
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