Friday, January 21, 2011
4-5 Bananas, peeled, chopped into big pieces, and frozen
1 1/2 cups White Rum (I like Bacardi)
3/4 cup Pineapple Juice
Throw all ingredients into a blender. Blend until smooth. Serve with a lime.
Thursday, January 20, 2011
Marinated Conch (adapted from PepperFool.com)
1 cup ground raw conch (1/2 pound or about 3 conch)
1/2 cup lime juice, fresh squeezed
1/2 cup onion, finely chopped
2/3 cup green pepper, finely chopped
1 cup tomato, chopped
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons parsley
1/8 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon or more Tabasco sauce (to taste)
Combine all ingredients, refrigerate. Marinate at least four hours. Serve chilled with crackers and a strong cocktail.
Saturday, January 15, 2011
Normally my breakfasts, or lack thereof, go unnoticed. That is, of course, unless Jack comes to town. Jack loves breakfast. Benedicts, Omelets, Frittatas, and Quiches. Oh boy. Since the time we've been dating, I've offered him items like Georgetown Cupcakes, Rice Krispy treats, Special K (boys adore this cereal!), and popcorn for breakfast. It's not something I'm proud of, but I just don't think to buy lots of breakfast groceries...
Breakfast Pizza (adapted from Big Sur Bakery via Smitten Kitchen) (Printable Recipe)
½ teaspoon dry active yeast
2 cups plus 2 tablespoons
bread flour, plus more for dusting
6 strips bacon
3 garlic cloves, finely chopped
½ cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced chives
2 scallions, thinly sliced
The night before, prepare the dough: place ¾ cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees.
Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop. Reserve the bacon drippings.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Pour out all but a few teaspoons of bacon fat from the pan. Sautee the garlic in the drippings until it is fragrant and soft, but not brown. Drizzle half of the warm garlic mixture on the dough. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the chives and scallions on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.
Monday, January 10, 2011
1.5 ounces sweet tea vodka (I like Firefly)
Juice of one clementine
Stir together vodka and juice. Top with ginger beer (cuts some of the sweetness) or seltzer. Serve in a mason jar. Bottoms Up!