“To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and to endure the betrayal of false friends. To appreciate beauty; to find the best in others; to leave the world a bit better whether by a healthy child, a garden patch, or a redeemed social condition; to know that even one life has breathed easier because you have lived. This is to have succeeded.” ― Ralph Waldo Emerson
Friday, February 10, 2012
Day 12 Happy Hour Friday (What Else)
Here we are can you believe it TGIF!!!! So you know that when all is said and done everyone needs to cut loose at the end of the week and unwind. There is nothing like getting together with your friend, plus some food, some drinks , nothing less than a great time. So thinking the boys will be hanging this Friday evening after work Steve, Danny, and Chin but anyone can stop by. So who is in charge of what, Chin has the food, Steve is mixing a cocktail and Danny well he has a handle on the Long Boards and chips.
Aloha! This dish is a melds the flavors of Asian and Hawaiian cultures. It’s a perfect appetizer at any party and also makes a great main dish over some rice. Be sure to make plenty for your guests.
1/4 cup soy
sauce
1 teaspoon sesame
oil
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 1/2 teaspoon sugar
1/2 cup chopped
green onions
2 red bell peppers, seeded and
minced
2 tablespoons salad oil
1 1/2 tablespoons soy sauce
1 tablespoon sesame
seed, toasted and ground
- Cut meat into 3/4-inch cubes.
- Combine the cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour.
- Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done.
- Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving.
Steve’s Super Charged Triple Espresso Martini
Oh baby this does come with a little jolt? This cocktail is unquestionably
enjoyable and rather addicting because of the espresso vodka, coconut and
amaretto and when you add the chocolate rim, it's all about satisfying your sweet
tooth.
1 1/2 oz espresso Vodka (I love Three Olives Triple Shot)
1 oz coconut rum
1/2 oz amaretto
Chocolate for rimming
- Rim a cocktail glass with chocolate.
- Pour the rum and amaretto into a cocktail shaker filled with ice.
- Shake and strain into the prepared glass.
- Shake the vodka and layer into the glass
Thursday, February 9, 2012
Day 11 Dessert Thursday
Well the week is winding down and feeling the need for something sweet so Thursdays are going to be dedicated to just that. Of course some of those sweets may be wildly decadent, others lighter with a healthier flair, I hope I can reach every palate and taste. "Seize the moment! Remember all those women on the 'Titanic" who waved off the dessert cart." Erma Bombeck.
So who might our dessert hound be today, hands down, Lori Weston.
She just strikes as a girl who knows what she want, yet so knows how to keep a secret at the same time. Playful, funny, and yet the girl can put up with the big boys. Lori has gotten a bad rap just for being the new girl in the mix. So let's show some love here. Of course the hard part was choosing between deeply decadent or fruity. Today is fruity, and Lori I owe you a real decadent one, promise!
Lori’s Coco Loco Pineapple Bread Pudding
1/2 cup butter, room temperature
3/4 cup sugar
1/2 cup milk
4 eggs
1 teaspoon vanilla
3 tbsp rum or coconut rum (may use 1-2tsp coconut extract)
5 slices white bread, crusts removed and cubed
1 can crushed pineapple, drained reserve juice
½ cup shredded coconut
**As always there are options, the rum or coconut rum can be excluded even omit the coconut extract. No shredded coconut no problem, also you can switch out coconut milk for regular milk as well. Play have fun, if you come up with a new twist let me know.**
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Wednesday, February 8, 2012
Day 10 Side Dish Wednesday
Day 10 can you believe it, I can't. So Wednesday's will be known from now on as side dish Wednesday's. I am thinking we are up for a side dish thinking middle of the week simple straight forward direct and to the point.
For this first side dish I chose something extremely simple and think I have turned it into a tropical melody, tossed in a citrus dressing. As with most of the recipes I post if you prefer, you can devise your own combination using other fruits even dried fruit such as papayas, mangoes and shredded coconut.
Who other from our H50 characters could create such a concoction, none other than Dr. Max Bergman. It has all the ear marks, multiple ingredients, complex flavors, yet simple to put together and straight forward.
For this first side dish I chose something extremely simple and think I have turned it into a tropical melody, tossed in a citrus dressing. As with most of the recipes I post if you prefer, you can devise your own combination using other fruits even dried fruit such as papayas, mangoes and shredded coconut.
Who other from our H50 characters could create such a concoction, none other than Dr. Max Bergman. It has all the ear marks, multiple ingredients, complex flavors, yet simple to put together and straight forward.
Mad Max’s Tropical Couscous
2-1/4 cups orange juice
1 tsp ground cumin
10 ozs couscous
2 tbsps olive oil
2 tbsps soy sauce (low
sodium)
2 tbsps fresh lime juice
1/4 cup chopped cilantro
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2 tbsps fresh basil
(chopped)
2 tbsps chopped fresh chives
1 tsp fresh ginger (grated)
1 mango (peeled pitted and
chopped)
1 orange (peeled and
chopped)
1/4 cup toasted macadamia nuts (toasted)
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- Add orange juice and cumin to a saucepan; bring to a boil
- Add in couscous; cover
- Remove from heat and let stand 5 minutes
- While couscous is standing, in a small bowl mix together the oil, soy sauce, and lime juice, then pour into couscous
- Add cilantro, basil, chives, ginger, mango, and orange; toss to combine, place in serving bowl.
- Sprinkle with nuts
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