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Posts Tagged ‘spicy’

Poquito Picante

A great list of ingredients and a clever name. Add to this a
recommendation from a friend and the drink of the night is pretty much sealed.

The original recipe calls for Tanqueray but Hendricks works well considering its obvious cucumber background. The drink is a bit sweet but so pleasantly so…

Ingredients in my version:
6 to 8 cilantro leaves with some stems
2 slices of cucumber, skin on
3 slices of jalapeño, seeds in
¾ oz fresh lemon juice
½ oz agave syrup
½ oz Cointreau
2 oz gin

Directions:
1. Muddle cilantro, cucumber, and jalapeño with lemon juice and agave syrup.
2. Add remaining ingredients.
3. Shake well and strain into an ice-filled glass.
4. Garnish with de Arbol chile.

Oh and i just found a rosemary version (sort of) of this drink – a possible candidate for tomorrow: stay tuned 🙂

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Sauce of fire roasted tomatoes, charred onion, garlic and chipotle in adobo. Slices of fried chorizo. Baked in 500F oven covered, in cazuela.
About the ratio: 2lb mussels, 1lb sauce, 1/3lb chorizo, 1/2 cup tequila: can def tune down on the latter – the flavor was nice but a bit bitter (usually comes with strong liquors).
Served with toasted country bread, tortilla chips and red cabbage/apple slaw.

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Definitely one of my favorites. A pleasure to cook – the aroma of dry roasted (think charred) garlic cloves is intoxicating.
Used white sweet potatoes, for wonderful aroma and flavor.
The original recipe calls for mixing everything together – shredded chicken, sauce and potatoes. I decided to serve potatoes on the side – delicate strands looked too delicate…

jersey sweet potato hash

the traditional way is to serve tinga with shredded lettuce and sliced avocado – kept the romaine, skipped the latter…

Wish i made a pic of the dish served – what a play of light and lace…

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