Category: Recipes

Posted on » by Michael » Theme:

Cucumber Ginger Fizzes

http://www.marthastewart.com/343410/cucumber-ginger-fizzes

INGREDIENTS

  • 1 1/2 cups vodka
  • 2 English cucumbers; 1 peeled and coarsely chopped, 1 left whole
  • 1 lime, cut into 8 wedges
  • 2 bottles (750 mL each) sparkling water
  • 1/2 to 1 cup Ginger Simple Syrup
  1. Put vodka and chopped cucumber in a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.
  2. Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
  3. Fill eight tumblers with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze, then drop, a lime wedge into each. Top with sparkling water; stir in 1 to 2 tablespoons syrup.
Posted on » by Michael » Theme:

Penne Rigate with Spicy Braised Swordfish

http://www.foodandwine.com/recipes/penne-rigate-with-spicy-braised-swordfish

1 tablespoon salt­packed capers
3 tablespoons extra­virgin olive oil
6 garlic cloves, thinly sliced 2 large jalapeños, thinly sliced
6 large anchovy fillets (I used 2 tbs fish sauce), minced
1/2 cup dry white wine
One 28­ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate (spinach)
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley
1. In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
2. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
3. In a large pot of boiling salted water, cook the penne until al dente. Drain.
4. Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve. SUGGESTED PAIRING Fruity Sicilian rosé. 
Posted on » by Ashley » Theme:

Mojo Marinated Pork

Mojo Marinated Pork
Bobby Flay

Prep: 40 minutes
Cook: 2 hr 45 min
8 Servings

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows

Mojo Dipping Sauce:
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil

Plantains with Rum and Brown Sugar:
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
1/2 cup dark rum

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce:

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Plantains with Rum and Brown Sugar:

Heat butter in a large sauté pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.