Audrey and Jon | Travel. Food. Life. Love.

Vesper

Posted Mon, 02/13/2012 - 21:31 by Jon

This is otherwise known as the true James Bond martini;

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"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.

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Vieux Carre

Posted Mon, 02/13/2012 - 21:19 by Jon

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

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Category 5 Hurricane

Posted Fri, 02/10/2012 - 19:16 by Jon

1 part dark rum
1 part rye
1 part cachaca

juice of two limes
heft doses of orange and peychaud's bitters
grenadine (1/2 part)
pama (1/2 part)
campari (1/4 part, optional, to add a bitter note)

Shake, serve in a tall glass or a pilsner glass. Or if you must, in a plastic hand grenade with beads.

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Trinidadian Macaroni Pie

Posted Sun, 01/22/2012 - 21:28 by Audrey

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta)
1/2 medium onion diced finely
1 habanero or scotch bonnet diced finely (optional)
2 large eggs
1 can evaporated milk (~12 oz)
2 tbsp butter, melted
1/3 tsp dry mustard
2 1/4 cups grated cheddar cheese, divided

Your rating: None Average: 4 (2 votes)

Citrus-glazed Ribs

Posted Tue, 01/17/2012 - 19:49 by Jon

A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.

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3 1/2 lbs baby back pork ribs, cut between bones into individual ribs

1 cup soy sauce, divided

9 garlic cloves, minced, divided

5 teaspoons cumin seeds, divided

3 teaspoons crushed red pepper flakes, divided

3 tablespoons vegetable oil

6 scallions (white and light-green parts separated from dark-green parts), finely chopped

1 1/2 cups fresh orange juice plus zest from 1 orange

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Shakshuka - tomato/chickpea with egg

Posted Thu, 01/12/2012 - 20:33 by Jon

From Bon Appetit halved (still serves four) and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
1 teaspoon paprika
1/2 teaspoon ground cumin
2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
Kosher salt and freshly ground black pepper
salt to taste
3/4 cup coarsely crumbled feta

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Wheat Berry, Fennel, and Pomegranate Salad

Posted Mon, 01/09/2012 - 21:34 by Audrey

I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

1/4 cup plus 1 tablespoon olive oil

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