Recipe - - Page 20

by Emily

Cocktail O’ Clock: The Royal Monarch

In honor of the fact that I finally started to watch Game of Thrones this month (Up to season 3 holla! Better late than never, right?) and my boyfriend and I are kinda addicted, here’s a very royal cocktail from Crown Royal. It uses Crown XO, their reserve-quality whiskey which is suuuuper smooooth. This goes down way too easy. Just like some of the characters on Game of Thrones. Ha ha.

The Royal Monarch

1 oz Crown Royal XO
.75 oz sweet vermouth
.235 oz maraschino liqueur
.25 oz herbal liqueur (Benedectine)

Combine in a mixing glass. Stir all ingredients with ice and strain into cocktail glass. Garnish with lemon twist.

by ES Guest

Extreme Mother's Day Brunch Recipe: Francois Payard's Chocolate Brioche Pain Perdu

You”re not really gonna make plain old French toast for Mother”s Day are you? If you”re looking to kick that up a few notches, chef Francois Payard offers this Parisian take on Mother”s Day brunch, with an at-home recipe for his world-famous Chocolate Brioche Pain Perdu.

A counterpoint to American-style French Toast, Payard”s version is more of a sandwich with a chocolate chip filling, topped with sauteed bananas and whipped cream. OK wait, maybe it is pretty American after all. I mean, whipped cream and chocolate chips for breakfast? Doesn”t get any Yankier than that.

Best yet, this decade break-sert can be made ahead of time by freezing the sandwiches overnight (once assembled and soaked thoroughly), and then baked for 10 minutes before serving.

Chocolate Brioche Pain Perdu

by BS

Cocktail O’Clock: A Lime-Free Cinco

So, when we said last week that Cinco de Mayo is about more than just drinking, we certainly didn’t mean to imply that it’s not about drinking. I mean, come on. But margaritas aren’t you’re only option for celebrating Mexico this May.

In light of this year’s epic lime shortage and rapidly rising margarita price index, mixologist Shaher Misif of San Francisco’s Cantina shares this great way to mix tequila with another citrus bounty: kumquats.

Silver Breeze

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by BS

Cinco de Eato: Salmon Tostados and Shrimp Empanadas

Despite what ES-ers may think/
Cinco Mayo’s ’bout more than the drink/
So chop up your fish and spice up that dish/
It’s time for a Mexican feast.

OK….not sure why I decided to close today out with a limerick…but it’s just that time of the week ya’ll. And with Cinco De Mayo falling on a Monday this year, we’re thinking all-weekend Mexican party. To get things started on the appetizer front, we’ve got two delightful recipes courtesy of our friends over at McCormick.

Salmon Tostada with Chamoy and Charred Corn Relish

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavors. In this dish, it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

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by ML

Salsa Verde and Tubular Meat

I never say no to tubular meat. I can’t tell you how much money I’ve wasted on overpriced dogs at Phillies games and at concerts when I in no way need a hot dog. Last summer I found myself with an entire freezer full of Ballparks after a sale at Wegmans. It’s become a running joke among my friends that I am a hot dog hoarder (make fun all you want, I ALWAYS have hot dogs). And two weeks ago on a trip to Chicago I FINALLY visited the infamous Hot Doug’s, which remains one of the best meals I’ve ever eaten in Chicago (it was the only meat I had covered in slices of brie, and…..there were cheese fries).

Anyway. To kick off the release of the new book Haute Dogs, a bunch of other bloggers and I were asked to each make a component of the Ecuadorian Street Dog — and I volunteered to do the Salsa Verde. In my opinion, any salsa made with tomatillos is just superior. The flavor, the texture…I could drink this stuff like soup. I don’t, but I could. And sometimes I do throw it in a batch of white chicken chili, because why not? This salsa verde, however, is unique because it contains tomatoes, making it less verde than I prefer, and definitely less picante, but delicious on a piece of meat. It’s better if it makes it on o food, and isn’t just eaten straight from the bowl. Trust me.

Salsa Verde from Haute Dogs by Russell van Kraayenburg

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by BS

Cocktail O’Clock: Moonshine Mint Julep

Is the Monday before the Kentucky Derby too early to start pouring mint juelps?

Me thinks not.

For today’s cocktail o’clock, here’s a modern spin on the MJ, made here with Ole Smoky Moonshine — a quintuple-distilled grain-neutral spirit that goes down, dare I say it, smoother than bourbon.

Moonshine Mint Julep

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by Emily

Getting Tropical with Coconut Water Vodka

I”ve been a fan of coconut water for years. It”s basically nature”s Gatorade: super hydrating and full of electrolytes. So, what better way to improve upon it than by turning it into something hella dehydrating that saps you of your energy? That”s right, I”m talking about sweet, sweet alcohol. There have been some coconut water cocktail recipes popping up around the Internet, and now Three Olives has taken it one step further by introducing a Coconut Water flavored vodka. Three Olives clearly knows I am a connoisseur of both coconut water and booze, so they sent me this huge sample pack to review.

Yes, Three Olives Coconut Water vodka is Elvis-themed. Why? According to the press pack:

Three Olives Vodka honors Elvis Presley with this refreshing Coconut Water Flavored Vodka to celebrate his long standing love affair with Hawaii and his legendary style and groundbreaking performances that have transcended time.

Hm. Okay, I”ll take it.

They”re not kidding about the COCONUT smell and taste here. If you”re not a coconut lover, this might not be the vodka for you. But! If you love sweet, tropical drinks, this could be your new magic ingredient. To be 100% honest, I”m not sure what the difference between coconut vodka and coconut water vodka is, but oh well. I”m guessing casino online they”re just riding the wave of the trend, and that”s fine. Anyway, here”s a cocktail two ways: the Three Olives version and my personal version. This is very sweet and coconutty, so cut it with some unflavored vodka and/or more soda water if you want it milder.

The Elvis

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