Pink Prosecco Margarita

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My friend Dan loves a good cocktail. So when he made a point to text me this recipe, I knew it would be good.

He found it online originally, and made a few adaptations, but because I don’t know the origin, I’ll just call it Dan’s recipe.

It’s basically the ingredients for a real margarita, plus pink lemonade and Prosecco.

However, I couldn’t find pink lemonade where I live. Maybe it was sold out? But I did find strawberry lemonade, which I never knew existed, so I thought I’d try that, mostly because I’m impulsive. Same cocktail, but subtly strawberry flavored. Still pink, in fact hot pink!

I imagine if you’re not having a girls’ party like a bridal shower or somesuch, you can use regular lemonade for this cocktail, but the thought of making and serving a pink drink was so compelling to me!

My girlfriend helped out with a perfect happy hour setting at her house to test out the cocktail. I mean, to help with the photography.

Dan’s Pink Prosecco Margarita

1 cup pink lemonade*
3/4 cup Patron tequila
½ cup Patron orange liqueur
2 ounces lime juice, about 3 small limes
1/2 – 1 cup Prosecco, well chilled
Lime and salt for rimming

Pour the lemonade in a serving pitcher, and add the tequila, orange liqueur, and lime juice. Chill in the refrigerator.


Right before serving, add the Prosecco.

Rim the glasses with lime juice and dip the rim with salt.


I also tried the margarita over ice, mostly because it was hot out and my girlfriend and I had been working so hard on this photo shoot (thanks Jil!) and that was also good. (not pictured.)

Overall, this is a lovely summer cocktail, but in fact, could be served at parties at various times of the year. I can see cranberries thrown in at a holiday party for example!

* Use one 12 ounce can thawed, frozen pink lemonade concentrate, or strawberry lemonade concentrate, and mix with two containers (24 ounces total) of water.

Thai Beef Salad

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Recently, I came across a Christopher Kimball recipe that caught my attention. It’s a Thai-inspired salad with skirt steak. Nothing terribly unique, except that when I make salads, they tend to be of the Southwestern ilk, with greens, beans, vegetables, and goat cheese.

Kimball’s Recipe has grilled steak, vegetables, shallots, cilantro,and a flavorful fish sauce-based dressing. Fabulous flavors.

The only thing I did differently was to sous vide the skirt steak. I know how to cook just about any steak in my sleep, but if you’ve ever enjoyed skirt steak, flank steak, flatiron or hanger steak cooked sous vide, you know why there was no hesitation on my part.

If you’re not familiar with Christopher Kimball, I’m actually surprised (especially if you live in the U.S.) He has authored many cookbooks, but was also the editor of the wonderful Cook’s Illustrated magazine. He has a show on PBS, and also talks cooking on an NPR show.

What I like about this man is his somewhat old-fashioned demeanor, his bow tie, his aw-shucks attitude but in Vermont style. He’s the opposite of loud, abrasive, show-offy, and arrogant.

My favorite book of his isn’t a cookbook, it’s called Dear Charlie, a collection of letters he wrote to his son, that appeared in the introduction of every publication of Cook’s Illustrated.


I loved these down-home letters about sunrises, apple pies, tractors, and so forth that my endorsement was printed on the book cover.

His latest cookbook is Milk Street, shown below, and a classic photo of Mr. Bowtie as well.

And now to his Thai Beef Salad.

Thai Beef Salad

1 1/2 pounds skirt steak
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons brown sugar
1 large shallot, sliced
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon cayenne pepper flakes
1-2 tablespoons canola oil
1 1/2 cups cherry tomatoes, halved
1/2 cup coarsely chopped cilantro, plus more for garnish
1/2 cup fresh mint, coarsely chopped
Rice or cellophane noodles, optional

Dry off the skirt steak if necessary with paper towels. Mix the salt, black pepper and brown sugar together, and rub onto the steak on both sides.


Vacuum seal the steak, and cook at 131 degrees F for 12 hours. This can be done the previous day. Refrigerate the steak immediately.

Just when you’re ready to start preparing the salad, remove the steak from the plastic and dry off; set aside.

Combine the shallots and lime juice in a large bowl. Let stand for 10 minutes, stirring occasionally.

Add the fish sauce and cayenne flakes to the shallot mixture.

Heat a skillet over high heat with the canola oil, and sear the steak quickly on both sides. Transfer to a cutting board. Thinly slice the stead against the grain, and add the slices and accumulated juices to the large bowl.


Add the tomatoes, cilantro, and mint. Toss to combine.

I wanted to add some noodles for fun, but it wasn’t part of Mr. Kimball’s recipe.

Transfer everything to a platter, and garnish with more cilantro.

This salad is fabulous. Refreshing, spicy, and full of flavor.

I did add a second shallot, more fish sauce, and a little rice wine vinegar.

I can’t stop thinking about how good this salad would be with grilled octopus or shrimp….

Lime Ice Cream

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This post was originally published in 2015. I don’t think the photos are terrible, which is typically why I’ll repost a recipe. I’m reposting this because it’s something I’ve not seen of any other blog in the 6 years I’ve been blogging. So here you go – a uniquely fabulous ice cream. You’re welcome!

When it comes to home cooking, I rarely make the same thing twice, let alone multiple times. It’s just how I roll, thus my motto, “so much food, so little time!” There’s just too much out there to try!

But this ice cream is one major exception. I’ve been making it for years. My kids always got mad that I wasn’t making chocolate ice cream when they were little, but instead one lime-flavored. However, they loved it, too!

Here’s the recipe I cut out of a magazine so many years ago.


One doesn’t expect lime ice cream, perhaps a sorbet instead. So it’s unique in that sense. Hope you like it as much as we do!


Lime Ice Cream

3 cups heavy cream
1 cup filtered water
Zest from 5 limes
Juice from 5 limes, about 1/2 cup plus 2 tablespoons
2 c superfine sugar
Pinch of salt

Pour the cream and water into a large blender jar. Add the zest and lime juice.


Add the sugar and salt, and give it a good blend.

Place the blender jar in the refrigerator and leave it there overnight. You really want to get the limey flavor dispersed into the cream.

When it’s time to make the ice cream, follow the directions for your machine.

Freeze the container until ready to serve.


I love to serve this ice cream with piroline cookies.


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If you love lime, you will adore this ice cream!


It’s limey, but it’s also creamy. Fabulous!

This ice cream is perfect after a Mexican meal, or a traditional summer barbecue.

And just in case you’re still thinking this is not a creamy ice cream, take a look at this!

A Real Margarita

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Rarely do I order a margarita at a restaurant. Unless it’s a Mexican restaurant with top-shelf margaritas shaken to order by a bartender, they tend to be heavy on the sweet-and-sour-mix.

What that means is the following:
1. You don’t taste the tequila.
2. Your mouth puckers from the sweet-sour.
3. You invariably get a headache.

So typically I make margaritas at home, although I limit myself to two drinks. I don’t have any bad college memories of tequila overindulgence, because I didn’t drink back then. But I’ve probably heard too many scary stories from other folks, that help me maintain a healthy respect for tequila’s powers.

Although I don’t really enjoy the taste of booze, even vodka, I do like tequila. I’d never drink it straight, but I also don’t want to ruin it with disgusting margarita mix. I’ve searched long and hard for a good, reliable margarita recipe.

Lo and behold, enter my friends, man and wife, both great bartenders and hosts.

This post is thanks to them, and their margarita recipe that they’re allowing me to share with the world!!! I have no idea if it’s a common recipe or not, but most all margarita recipes include sweet and sour mix, simple syrup, or sugar. So trust me, if you like a good, strong, but also refreshing margarita, this recipe is perfect!

Just remember: tequila can creep up on you!

The recipe is this simple. Equal parts tequila, orange liqueur, and fresh lime juice. That’s it. The lime juice provides the tartness and freshness, the liqueur adds just enough sweetness, and the tequila, well that’s the booze.

Of course, a margarita isn’t a margarita without the lime and salt rim.

Start by squeezing limes. You may think you have a lot, but you may barely have enough. Trust me on this. (My husband squeezed 32 limes on Cinco de Mayo for our pitcher of margaritas for four people!)

I ended up with 4 ounces of lime juice, so to it I added 4 ounces each of tequila and orange liqueur. I recommend either Cointreau or Grand Marnier. For tequila I stick with Patron.

Have your glasses ready with salted rims, then fill with ice cubes.

Pour in the margarita.

Enjoy.

Of course these margaritas could also be blended with ice, but I prefer mine on the rocks.

On a hot day, there’s no better drink than a margarita, but not if they’re cloyingly sweet.

If you want a special treat, top the margarita off with a Chambord floater! And thank my same friends for this unique twist on a margarita.


Coconut Willy

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My husband and I were in Kauai this past February on Valentine’s Day. At the poolside bar, our waitress informed us of a Valentine’s special drink, called a Coconut Willy.

Being ever so daring, I ordered one. Turns out it was the most delicious pool drink we’ve ever had. (Pool drinks typically translate to overpriced, overly sweet cocktails lacking in alcohol.)

It was so good, I asked the bartender about the drink, and he generously showed me how to make it.

I took a mental video of the process, and duplicated it once back at home when the weather warmed. We couldn’t wait to have them again!

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The drink is creamy with coconut and lime flavors. It’s so good it will transport you to a tropical state of mind!

Coconut Willy
For one drink, or double for two

2 ounces gin (I chose Rangpur gin for more lime flavor)

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3 ounces Coco Lopez

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Sweet and sour mix, approximately 2 ounces

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Place ice cubes in your glass.

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Add the gin and Coco Lopez. The Coco Lopez is more tan than white in color.

Stir really well, and then top off with the sweet and sour.

I garnished with a slice of lime.

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Alternatively, place the gin and Coco Lopez in a shaker with ice, shake well, and then pour into the glasses. Top with sweet and sour and stir.

I wanted to see if the coconut “blobs,” which show up in the most right photo above, would dissolve better using the shaker method, but they didn’t.

Alternatively, place all of the ingredients in a blender and blend for a frozen variation.

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I prefer drinks on the rocks because I can drink them faster. Sadly, that’s the truth.

Here’s the recipe for making a pitcher of coconut willies, based on a 750 ml bottle of gin:
1 – 750 ml bottle Rangpur gin
38 ounces Coconut Lopez
25 ounces sweet and sour mix

note: Two things about this drink. One, we were both surprised that it contained gin – we would have guessed vodka. Secondly, we were both sure that there was lime juice in the drink, and there is no lime at all. If you use regular gin, it will still taste limey! A mystery!

Mintade

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Many years ago when I was planning my daughter’s wedding day, with the anticipation of having lots people in the house, I wanted to have a refreshing drink available as an alternative to water. And an alternative to booze as well, in order to prevent any potential mishaps. Maybe I’ve watched too many viral videos of drunken wedding parties!

The small evening wedding was at our house, so it was a busy day. I was smart enough to have a casual bridesmaid lunch catered, which really freed up my time. My first instinct, of course, was to do it all myself. Fortunately I changed my mind. The one thing I really wanted on that special day was to thoroughly enjoy it.

I did make individual granola-yogurt parfaits for anyone wanting an easy breakfast. And I served coffee, bottled waters, plus some champagne later in the day, but like I mentioned, I wanted something extra to offer as a non-alcoholic drink.

I had come across a recipe for Mintade, and in my mind I said it like it was a French word, with a short “a” sound. Which now seems really dumb on my part. It was meant so be pronounced like lemonade, or limeade. Duh. In any case, the recipe sounded perfect for the occasion.

Another alternative could have been a fruit and cucumber water, similar to what’s served at spas, but I wasn’t sure if that kind of water would be enjoyed by everybody.

This ade is a refreshing combination of citrus juices mixed with lots of mint. It’s very simple to make. It’s also very pretty. You can either serve this ade chilled or room temperature. The original recipe calls for water added to the fruit juices, but I added sparkling water. If you also use sparkling water, serve the ade in smaller pitchers so it doesn’t go flat.

Mintade

Mint leaves, torn
Approximately 1 tablespoon white sugar
Grapefruits, preferably pink
Oranges
Limes
Lemons
Grenadine, optional
Sparkling water, chilled

Place the torn mint leaves in a pitcher, preferably a glass one.


Sprinkle the sugar over the mint leaves and muddle for about one minute. Keep in mind that this drink is called mint ade, not citrus ade. The mint is a very integral part.

Begin juicing all of the fruit.


Add the juice, through a strainer, to the pitcher.

I used 4 grapefruits, 4 oranges, 2 lemons, and 6 limes, to approximately 1 cup packed mint leaves.

If you have the time, Cover the pitcher tightly and chill overnight in the refrigerator to better infuse the mint.

Add some grenadine to taste/ I used approximately 2 ounces. This was not in the original recipe, but I don’t like adding cup fulls of white sugar to drinks. That’s the only problem I have with mojitos. So the grenadine adds some sweetness and a little color as well. But it’s completely optional.


To finish, pour the sparkling water into the pitcher, an equal amount as there is juice.

Serve immediately, using a filtered lid to keep the mint from getting into the glasses. There’s nothing worse than mint in your teeth!

note: If necessary, depending on the occasion, the mintade would be wonderful with a slug of vodka, rum, or tequila! And instead of sparkling water, you could always add Prosecco!

Pho

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I’m positive that most all of you food lovers out there in the blogosphere have enjoyed pho, that quintessentially Vietnamese soup that’s equally messy and delicious. Especially those of you who live in larger cities, where there tend to be a delicious variety of ethnic restaurants.

Myself, I never indulged in pho until just recently, when my daughter took me to a well known Vietnamese restaurant that she and her husband frequent in Tulsa, Oklahoma. And I was thoroughly satisfied after my very long and patient wait.

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The soup is a flavorful broth with noodles, beef slices, and bean sprouts, although there are other versions, including a vegetarian pho, available at this restaurant as well. But then here comes the fun part. You get to add Sriracha, hoisin sauce, cilantro, basil, lime juice and sliced jalapenos.

It would be so fun to have a pho party some time, just set up a bar of fun pho ingredients. But the only negative is how messy it is to eat. So maybe I won’t do it. Scratch that idea.

However, I did want to make pho at home from scratch, since I can’t go to any restaurant where I live and order it. I based my recipe that I’m posting here on one I found online from Food and Wine.

Pho Broth

Beef short ribs* and pork neck bones, about 6 pounds total
Oil
1 large onion, coarsely chopped
4″ piece fresh ginger, coarsely chopped
6 cloves
4 allspice
2 cinnamon sticks
2 teaspoons fennel seeds
2 bay leaves
Rock sugar – I used a few brown sugar cubes

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First place all of the meat and bones in a large pot. Add water to cover by at least 1″.
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Bring the meat and bones to a boil.

Meanwhile, add a little oil to a skillet, and sauté the onion and ginger until there’s a little color on them.
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Place the cloves, allspice, cinnamon, fennel seeds and bay leaves in a muslin bag, or a piece of tied up cheesecloth and set aside.

After the meat and bones have reached a boil, pour the water off. You may have to wait until things cool down a bit so you don’t get a meat and bone facial over your sink. They will look like this.
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Then cover the meat and bones with water again, add the onion and ginger, the bag of spices, and the sugar cubes.
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Bring the pot to a boil again, then cover and simmer for at least 2 1/2 hours. Let cool.

Place a colander over a large bowl and pour the whole thing into the colander. Place the bowl of broth in the refrigerator overnight.
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You will be left with a lot of bones.
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Remove any good meat from the beef short ribs, place the meat in a sealable plastic bag, and refrigerate overnight.

The next thing to do is make a spicy oil to add to the pho:

Heat 1/4 cup of plain, tasteless oil in a small pan on the stove over low heat. Add 4 cloves of chopped garlic, 2 tablespoons of crushed red pepper flakes, a tablespoon of sesame seeds, and a pinch of salt. Just let the ingredients “warm” in the oil for about 15 minutes. Remove from the heat, and store the pan in the refrigerator.

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The next day, remove the fat from the broth, and then pour it back into a pot to heat on the stove. Taste the broth and add salt if you think it needs it.

Get the spicy sesame oil out of the refrigerator and strain it into a small bowl. Save the goodies to throw into a stir fry.

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Meanwhile, get out your other ingredients:

Limes
Cilantro
Bean sprouts
Cooked noodles
Sriracha
Hoisin sauce
Meat from short ribs
Jalapeno slices

To serve the pho, start by ladling the hot broth into a large bowl. Add some noodles and bean sprouts. Add some beef, and then sprinkle on the jalapenos, cilantro, and basil. Squeeze some lime into the pho as well. And then season everything by adding Sriracha and hoisin sauce, to taste. But you’re not done. Then add some of the spicy sesame oil on the top.
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Pho is typically eaten with a porcelain spoon in combination with chop sticks, but I don’t own one of those spoons.

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verdict: I’m glad I made this once. This pho was really remarkable. The broth was fabulous and flavorful. But I think the spicy sesame oil was the biggest hit of all. Making pho from scratch isn’t much work – it’s just time consuming. And then I found this:

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* The recipe called for oxtails, which I can’t get here.