Posts Tagged ‘kitchen


Cocktail Sauce

  This cocktail sauce is highlighted by the addition of fresh horseradish and is a natural companion to seafood.  Especially good on shrimp, oysters or even hushpuppies, this sauce should contain enough heat to satisfy even the toughest of palates.

Horseradish is one of the five bitter herbs of the Jewish Passover.

 Thoroughly mix together in a small bowl:

● ½ cup ketchup

● ½ cup chili sauce

● ¼ cup finely grated fresh horseradish (or 4 tbsp. prepared horseradish)

● ½ teaspoon hot sauce

● ¼ Old Bay seasoning

● ¼ freshly ground black pepper

● Juice from 1 lemon, freshly squeezed

Serve at room temperature.

Makes around 1 cup.


Snow Cream

  Though not commonly eaten in large cities, snow in rural areas can be very clean and fresh tasting.  Given that we have gotten so much snow in our area lately, I thought it only fitting to include this recipe.  One taste of this frosty treat instantly takes me back to my childhood.  There is an old wives’ tale about how you are not supposed to eat the first snowfall of the season.  Most likely you would be perfectly fine but I usually follow this “rule” anyway.

The fresher the snow you use, the smoother the texture.

• 1 cup heavy cream 

• ½-1 teaspoon pure vanilla extract or Kahlúa 

• ½ cup sugar 

• 1 large bowl of fresh, CLEAN snow 

Whisk together the first three ingredients in a bowl.  Add the snow to the mixture in doses and stir until smooth and creamy. 

Can be topped with chocolate syrup and/or maraschino cherries if desired.


Caesar Salad

  Though it is disputed, the Caesar salad was invented by Caesar Cardini at his restaurant in Tijuana, Mexico around 1924.  According to legend, Cardini was short on supplies so he quickly concocted a salad that could be prepared tableside with what he had on hand.  His original recipe used whole romaine leaves and was intended to be eaten with the fingers.  Soon the salad became the most requested item on the menu.  Anchovies are considered optional, but something is really missing from the final flavor when they are left out.

Topping the Caesar with grilled chicken or shrimp transforms it from a side salad into a main course.

Boil gently (coddle) for 1-2 minutes:

2 large eggs

Add coddled eggs to an ice water bath to halt cooking

Make a paste from smashing and finely chopping together:

4 garlic cloves, smashed and peeled

1 teaspoon kosher salt

2 anchovy fillets, rinsed and patted dry

Whisk in:

1 teaspoon Worcestershire sauce

2 teaspoons lemon juice, freshly squeezed

2 large coddled eggs

Stream in, while whisking

½ cup extra-virgin olive oil

Season with salt and freshly ground black pepper to taste

In a salad bowl, toss the dressing with:

2 heads romaine lettuce, chopped

2 or more cups homemade croutons

Top salad with:

½ cup quality Parmesan cheese, shredded or shaved

Serve immediately on chilled plates



Shirley Temple

The Shirley Temple is a light and refreshing beverage that has earned its reputation as  the most popular “kiddie cocktail” available on barroom drink lists.  Supposedly concocted at the Royal Hawaiian Hotel in Honolulu, this drink was named after one of its most popular guests.  Also known as a Grenadine Lemonade, the Shirley Temple is not only suitable for children but even the occasional teetotaler.

For a Roy Rogers, switch the amounts of the lemon-lime soda and ginger ale.

4 ounces lemon-lime soda
2 ounces ginger ale
1 teaspoon grenadine
1 maraschino cherry
1 orange slice

Pour the lemon-lime soda, ginger ale, and grenadine into a highball glass almost filled with ice cubes. Stir well. Garnish with the cherry and the orange slice.


Thai Chicken with Basil

  The five fundamental tastes of Thai cuisine are sweet, sour, salty, bitter and hot.  All of these flavors can be present in a single dish or spread out in several dishes over the course of a meal.  This recipe is a “soup-style” dish but the chicken can be served on a bed of rice instead.

Thai cuisine has four distinct regional styles.

Thai cuisine has four distinct regional styles.

For the chicken:

4 chicken thighs

2 tbsp. vegetable oil

¼ tsp. freshly ground black pepper

2 large shallots, thinly sliced

1 jalapeño pepper, seeded and finely chopped

3 cloves garlic, finely chopped

1 tbsp. soy sauce

Juice of ½ lime

1 tsp. sugar

1 cup chicken broth

½ cup basil chiffonade


•  In a pot with a tight fitting lid, heat oil to high.

•  Drop in thighs, meat side down.  Lid and cook 3 minutes.

•  Flip chicken and cook 3 minutes more.

•  Transfer chicken to a plate and reduce heat to medium.

•  Add shallots, garlic and jalapeño.  Cook for 2 minutes.

•  Stir in broth, soy sauce, lime juice and sugar.

•  Return chicken to pot and simmer 10 minutes.

•  Flip chicken and simmer 10 minutes more.


For the noodles:

1 package of rice or ramen noodles

2 cups water or chicken broth

½ tsp. ground ginger

¼ tsp. cayenne pepper

¼ tsp. english mustard

1 tbsp. soy sauce

¼ tsp. red pepper flakes

1 tsp. cream sherry


•  Stir all spices and mustard into the water or broth.

•  Remove chicken from pot and stir in broth mixture.  Bring to a boil.

•  Drop in noodles and cook until soft.

•  Ladle noodles into a bowl and serve with chicken on top.  Garnish with the basil.



  The martini was most probably invented in the 1800s in California.  Since then it has become a symbol of nightlife itself.  Though methods and ratios are many, most aficionados agree that a true martini is made with gin.  Another important aspect is to have the spirits at room temperature so the proper dilution takes place when stirred with ice.
A martini, straight up with a twist.

A martini, straight up with a twist.

2½ ounces gin
1½ teaspoons dry vermouth
1 lemon twist

In a mixing glass half-filled with ice cubes, combine the gin and vermouth.  Stir well.  Strain into a cocktail glass.  Garnish with the lemon twist.


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