Margarita Cocktail

Simple recipe for a refreshing cocktail from scratch.

3 T (45 ml) tequila
1 T (15 ml) triple sec
2 T (30 ml) lime juice

Moisten the rim of a rocks glass with lime juice, and dip in coarse salt. Fill with ice. Add ingredients and stir well. Serves 1.

Crispy Batter for Fish, Chicken, or Vegetables

Developed August, 2017 from online examples. In hot oil, the batter puffs up and turns crispy and light, somewhat like a tempura batter. It works well for fish fillets or chicken strips, but is also good for vegetables such as mushrooms, green onions, onion rings. The water can be replaced with a lager or ale if desired.

3/4 c self-rising flour (White Lily™ is good)
1/4 c corn starch
1/4 t baking soda
1/4 t baking powder
2 t kosher salt
1 t sugar
1/2 t onion powder
1/2 t paprika
1/4 t garlic powder
3/4 c ice-cold water [or lager or ale]

Whisk dry ingredients together in a bowl. Gently stir in liquid until smooth, let stand 10 minutes, and add additional liquid if needed. The consistency is correct when batter streams off the whisk without leaving a trail. Preheat 48 ounces of vegetable oil in a three-quart saucepan to 375 F (190 C). Dip fish, chicken, or vegetable pieces until completely covered, drain briefly, and add to hot fat. Cook small batches (about 1/3 pound) until lightly browned, remove with a spider or slotted spoon to drain, and keep warm in 200 F (90 C) oven. Offer lemon wedges and tartar sauce.

Margaritas

A simple recipe for a classic mixed drink using Mexico's two iconic ingredients, limes and tequila, distilled from roasted agave cactus. Prepared in seconds or make ahead. Serves four but can easily be scaled up.

6 oz tequila 

4 oz lime juice

4 oz triple sec

1 oz water
1 oz simple syrup

Mix the ingredients in a 16-ounce measuring cup and use immediately or store cold in a tightly-closed container. Coat the rim of four 9-ounce rocks glasses with lime juice, dip in kosher salt, and let dry. Fill with ice cubes, and pour in a four-ounce serving. Stir and serve. Variations: For a sweeter drink, replace the water with more syrup. For an orange flavor note, replace the triple sec with orange liqueur. 

Easy Mojito for One

Developed July, 2016. This tall, refreshing cocktail was first mixed in Cuba, where it remains popular. In the original recipe, raw white rum, cane syrup, and yerba buena (apple mint) were used. This recipe is an easy-to-make update using familiar ingredients.

4 to 6 fresh spearmint or yerba buena leaves
1-1/2  oz rum, white or dark
1/2 oz bottled or fresh key lime juice
1-1/2 oz simple syrup
club soda

Place mint and rum together in bottom of tall glass. With a wooden muddler, bruise but don’t tear the mint leaves . Add the lime juice, syrup, and fill with ice. Top with club soda, and stir. Garnish with mint leaves or a lime twist.

Slow-Braised Crock Pot Beef Ribs

Developed August, 2013 by Laura. Beefy, savory, tender.

3 lbs lean center-cut beef ribs
1/4 c bacon fat (or other oil)
1 large onion, sliced
4 cloves garlic, chopped
1-1/2 c mellow red table wine
1/4 c soy sauce
1/8 to 1/4 c brown sugar, depending on desired sweetness
1 t salt
1 t ground black pepper

Remove membrane, scrape away excess fat, and cut ribs apart. Heat fat in a large, heavy skillet (cast iron is ideal) over medium heat. Sauté ribs on all sides until browned.  Remove ribs to crock pot, and add onion and garlic to skillet and sauté until translucent.  Transfer onion and garlic to crock pot on top of the ribs. In a bowl, mix the remaining ingredients and pour over ribs. Cook covered in crock pot on high for 3-1/2 hours.  Reduce heat to low for another hour or until tender.  Serve on bed of wide egg noodles.

Ingredient: Simple Syrup

Recorded August 30, 2013. Simple syrup is used to add sweetness to cold beverages where solid sugar would be slow to dissolve.

1 c sugar
1 c water

Combine in a small saucepan over low heat. Stir gently until sugar dissolves. Cover, and let cool off heat. When cooled, transfer the syrup to a clean glass container and store covered in the cold. Simple syrup may be used for up to a month. Discard if it is not crystal clear.

Easy Rum Sour

Developed September 26, 2011. In readiness for the rare idyll by the sea with DrDaddy's sweetie. Und Frau und auch liebe.

3 jiggers (4-1/2 oz) margarita mix (Kirkland™ is good)
1 jigger dark rum
1/2 c ice
lime wedge

Add ice, mix, and spirits to a 14 oz glass. Squeeze lime juice into drink and add rind

Strawberries in Wine Syrup

Recorded May 12, 2008. Adapted from Made in Spain on PBS-TV, with Chef José Andrés.

1/2 lb ripe strawberries, hulled and halved
2 T sugar, approximate
1/4 t ground cinnamon
1/2 t vanilla extract
3 T mellow red table wine (e.g., carmenere, temparanillo, garnacha, pinot)
pinch freshly-ground pepper
1/2 t balsamic vinegar

Combine ingredients in a bowl, turning gently to combine and dissolve the sugar. Add more sugar if needed. Cover and refrigerate, stirring occasionally. Serves 4. Excellent over vanilla yogurt or vanilla ice cream, or simply as a fresh fruit salad. So beautiful and delicious. Variation:  A sliced banana added just before serving boosts both flavor and nourishment.

Red Pears in Red Wine

First prepared December 22, 2010. Makes a refreshing starter at breakfast, or a healthy mid-day snack, or a light, natural dessert at supper.

1 large ripe red Bartlett pear
1/2 t sugar
1/8 t ground cinnamon
pinch salt
pinch freshly ground pepper
1 oz mellow red table wine

Mix the wine and seasonings together in a small bowl. Peel, core, and cut the pear into bite-size pieces, and add them to the bowl. Marinate for 30 to 60 minutes, stirring occasionally. Serves 2.

Tomato Juice, Gussied Up

Recorded November 18, 2010

8 oz chilled tomato juice
2 dashes Louisiana hot sauce
1/2 t A-1 sauce
1/2 t lemon juice
sprinkle of sea salt and freshly ground pepper

Add juice to a glass, stir in seasonings, and serve. Goes great with a zesty grilled cheese sandwich. Serves one. Add a jigger of vodka, ice cubes, and a celery stick garnish for a tasty Bloody Mary.

The Creamsicle (An alcoholic mixed drink)

Recorded October 10, 2005. Perfect light cocktail, bothin the summer and during the fall holidays. About 10% ABV (alcohol by volume) as mixed.

1 jigger orange liqueur
1 jigger light cream or half&half
2 jiggers orange juice

Combine and stir in a 12-ounce whiskey sour glass, filled with ice.

Rum and Tonic

[Prepared July 1, 2010]

2 jiggers dark rum, divided
lime wedge
1/2 jigger maraschino cherry juice
10 ice cubes
maraschino cherry whole with stem
tonic water with lime flavor

Squeeze lime into a 16-oz glass, add 1-1/2 jigger rum, the cherry juice, the ice, and stir. Top up with tonic, stir, and layer 1/2 jigger of rum on top. 
Garnish with a cherry and a lime slice.

Brandy Alexander

Recorded December 18, 2009. Made according to the recipe of Merry's mother. First experienced circa 1961 in their living room in Pleasant Ridge, MI, as an annual yuletide wassail.

150 ml (about 5-1/3 oz) each:
cheap but decent domestic brandy (e.g., E&J™, Christian Brothers™)
creme de Cocoa (cheap is fine)
half and half (fresh and sweet)

Gently mix the liquids together in a one-pint bottle and chill before serving or shake with ice to dilute alcohol content and reduce the sweetness. Yields 4 4-ounce servings. Caution: These are not chocolate milk!