Batter Licker

June 27, 2012

plantain and coconut fritters with sriracha yogurt sauce

About that Sriracha Yogurt Sauce in the title: it’s super easy and fast to make, and the perfect balance of spicy, tangy and creamy. But I have no evidence that it exists.

A smarter, more patient person would have snapped a photo of Sriracha Yogurt Dipping Sauce. But I dipped and noshed first, littering the spicy and tangy yet creamy sauce with unsightly crumbs. Soooo not photogenic.

But I didn’t really think about that until now, as I’m trying to invent excuses. Forgive me. I must have been famished. I plowed through the whole bowl of sauce.

On top of that brilliant mishap, I’m told it’s barbecue season. Summer; heat; sunny outdoors. Clearly a great time to grill.

SAM_8049 SAM_8085
SAM_8088 SAM_8089

So, instead, I thought I’d send something golden and fried your way. You know, in case you want to surmise an alternative to the traditional burger accompaniment: The Almighty French Fry. Because plantains will still satisfy that starch craving, but combined with some coconut flakes, they’re so much tastier, and sound much more sophisticated. Possibly healthier too, but I didn’t verify that. (more…)

June 13, 2012

manhattan with maraschino liqueur and bourbon-bathed cherry (not to mention cherry-infused bourbon)

Do you ever make cocktails at home? I’ve been mixing up gin and tonics for years – requires a LOT of skill, like opening a bottle of tonic water, pouring that and some gin over ice, squeezing in a lime, and stirring. So maybe it’s not really all that skilled after all.

But I only started attempting anything beyond that about a year and a half ago when, inspired by a tequila-based cocktail I had enjoyed at Tres (back then, Tres Agaves), I decided to put a fresh twist on the processed sweetener (grapefruit soda) by substituting juice from a freshly squeezed-by-me grapefruit and club soda. My version of La Paloma set in motion an exploration of cocktails that hasn’t stopped since.

From sparkling vodka elderflower lemonade and apple brandy limeade to a gin-based version of a dark ‘n stormy (or, depending on how you look at it, a ginger beer/ale version of a gin and tonic) and creamy candy cane cocktail, you might think me a purveyor of purely clear liquors.

The cucumber infusion that wound up as my bride’s specialty cocktail and the lemon peel and vodka infusion that became limoncello after a few months would do nothing to convince you otherwise.

However, in real life, I dabble in the brown stuff more often than the clear.

On Saturday, I spoke on a BlogHer Food Conference panel about the resurgence and modernization of vintage recipes. During the panel, I gave a longer-than-it-should-have-been-because-my-hands-were-shaking-and-ohmygosh-how-do-I-answer-questions-while-simultaneously-keeping-track-of-what-I’m-mixing demo on how to make two versions of the timeless (and my favorite) Manhattan cocktail.

I learned that: (more…)

Powered by WordPress