Ernesto’s Margarita
For this crowd-pleasing pitcher of frozen margaritas, Ernesto Barrueta adds a secret ingredient – Looza banana nectar (check at Mexican or Asian markets and Whole Food’s). Even professed banana-haters become converts as this adds an elusive yet unique flavor.
12 oz of blanco tequila
4.5 oz of fresh lime juice
8 oz of Looza Banana Nectar
3 oz of simple syrup, or more to taste
Blend with ice to desired thickness.
What a great show! Rick Phillips, Jennifer Caraway and Jason Horton. Talking Spring Break, Flappers, Joy and helping new friends. I LOVE MY JOB! Oh yea, Eff Cancer!!!
I had the distinct and delightful opportunity to meet and talk with Jennifer Caraway this week. She is the founder and heart behind The Joy Bus, a non-profit organization which nourishes the bodies and souls of those home bound with cancer. She’s quite a gal and personally, I think she’s totally RAD!!!
This is a very simple yet nourishing soup. For those who have trouble getting the necessary nutrients into their body this is a great staple to keep the belly happy with just a few bites.
Charred I’Itois and Potato Soup
http://www.crookedskyfarms.com/#!iitois-onion/c21vb
Makes 14 8oz portions
10 Medium White or Yellow Potatoes
2 Medium Sweet Potatoes
3 Bunch I’itois Onions
10 Cups Stock (I used some chicken stock I made the previous day but veggie stock will work too)
1 cup Crème Fraiche
EVOO
1 Tsp Nutmeg
Salt to Taste
Douse your I’itois with olive oil, nutmeg and a sprinkle of salt, roast until charred. Meanwhile, quarter your potatoes and place in a stock pot. Add water and boil until the potatoes are soft to the touch. Add a handful of potatoes, a couple sprigs (reserve a few of your charred sprigs for garnish) of your charred onion and a generous amount of stock to your Vitamix (blender, processer etc.) and repeat until all the potatoes are pureed. Heat your soup over a medium heat, add salt to taste and slowly whisk in ¾ cup of the Crème Fraiche. Portion into small bowls and garnish with remaining I’itois and Crème Fraiche drizzle. Enjoy!
How the heck did that picture get in here? Oh yea, Rick Phillips of Bootleggers sent this to me. Chew-Pac belongs to none other than Jason Horton of The Rooster (coming to Shea Plaza in a few months). I’m thinkin’ he looks like a Rap Flapper! Anywho….
Many thanks to Kiki, the ‘mazing mixologist at Bootleggers, who hooked us up with lots of cocktails, including The Flapper. Served in a champagne glass and made with the following:
Bootleggers Strawberry Infused Moonshine
Orgeat Syrup
Lemon Juice
Mint
and topped with a bit o’ the bubbly
All this equals Happy Heidi!! I wanna go for a ride in this…
and take along a few road pop Flappers!
Stick your head outside and take a deep breath! Have the crocus’ begun to peek out from beneath their wintry beds? Did this mornings’ bank of clouds seem a bit less gray or perhaps gone altogether? Have song birds started warbling near your bedroom window? If you live in The Valley of the Sun, you’re probably wishing that some damned clouds and wintry beds were hanging close by and you had a BB gun for the Grackles. Well, at least we didn’t lose an hour of sleep last Sunday.
Regardless of where you reside, the quarter of rebirth, the Vernal Equinox, is upon us. We are welcoming sunrises and sunsets at home instead of in cubicles; snow shovels are in temporary retire and we make our nursery lists for plats of petunias, geraniums and herbs. Welcome Spring!
I’m loving asparagus for nearly nothing per pound; planning early evening dinners on the patio; and, sitting back to ponder those enlightened Chefs who persuade me that stinging nettles and dandelion stems just might deliciously compliment my braised rabbit. God love ‘em!
Speaking of rabbit; can anybody out there stomach the price? The last time I looked (in AZ) there were only two places to purchase rabbit meat at, get this, $13.50/lb. Holy Easter! Does this species not breed and gestate in less than 45 days with litters of 12 or more? Not only that, they have a yield of at least 60%. I’m thinking there’s an untapped market awaiting some bunny breeding entrepreneur. Kick in Kick Start!
Rabbit is a fantastic source of protein. It’s very lean with lots of flavor and much the same versatility as chicken. The only problem is that it’s extremely overpriced and difficult to find. So, why not grow your own? Considering that Elmer Fudds’ nemesis is the international poster child for fertility, should you decide to set up a backyard nursery, you’d better really love these furry little guys, or have an extremely large freezer.
Have I mentioned that I grew up on a farm in a farming community with lots of farms? Needless to say, “Free Rabbit” signs sprouted up, well, every 45 days. My brothers and I snuck a few home in our pockets and hid them in the barn. In a few months’ time, my Dad was hastily building an above ground warren in order to save the garden, teach us kids about waskully wabbits, and force my mom to find new ways to cook it. Oh, and we bought another freezer.
Welcome, Spring!!
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