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Weekly Whet ~ POSH Barrel Aged Manhattan!

Manhatten

We spent a wonderful hour or so with Executive Chef (and very dear friend) Joshua Hebert this week! POSH is closed for ‘Summer Break’ until July 14th, but he opened his doors, and his liquor cabinet, to share this little beauty with us. Pour some of this blend in a cocktail shaker over ice, stir gently and strain into a glass….nice and neat!! Count Dracula Rules!!!

2 part whiskey (russels reserve)
1 part sweet vermouthe (punt a mis)
2 dashes peychauds bitters
orange zest

Mix all ingredients and age in a barrel for 2 months

You will need to scale the recipe up depending on your barrel

Soup of the Week ~ Chef Brian Archibald’s Shrimp Hot Pot!!

Brian Archibald Shrimp Hot Pot

This is the most amazing bowl! Yes, I slurped!! Thanks, Chef!

Mushroom Broth:

5 lbs Button Mushrooms
1 lb Scallions
1 C. Whole peeled Garlic

Add all ingredients with 6 quarts of water and bring to a boil, reduce heat and simmer for 30 minutes. Strain the broth into a clean pot and add 2 cups bonito flakes, simmer for another 30 minutes. Strain and set aside, this is your Dashi.

The Ingredients:

2 lbs. Shrimp
1/4 C. Soybeans
1 Block of Firm Tofu
2 Cups Shaved white cabbage
1/4 C chopped snap peas
Shitake Mushrooms
Low Sodium Soy Sauce
Cooked Udon Noodles
Togarashi
Sambal

Let’s Cook It: In a medium stock pot add a small amount of cooking oil and let it warm up. Then add your shrimp. Seaons with some togarashi. Let cook for one minute and turn over. Now add tofu, soybeans, cabbage, mushrooms and peas. Cook one minute. Add 8 oz. of Dashi and hand full of noodles. Cover and cook on high for 4 minutes.

Bowl It Up: In a couple of large bowls, divide up the shrimp and all the other ingredients equally, broth and all! Spoon a dollop of Sambal on the top and serve!

Weekly Whet ~ Blueberry Bombshell

Blueberry Lemonade Cocktail

Chef Brian Archibald Whet our Whistles at The Boulders with this really, refreshing cocktail! Beware the baby blueberries….they come shooting right up the straw!

1 oz. Absolute Vodka
3 oz. Fresh Lemonade
Dash of Simple Syrup
Prosecco Float or Sparkling Soda
Small handfull Fresh Blueberries
Mint Garnish

Mix first three ingredients in a shaker, add blueberries and shake a bit more. Pour over ice, add the float and a little mint sprig. Summer!!

Soup of the Week ~ Andrew Gooi’s “Grandmother’s” Pig Trotter Soup

Pig Trotter Pic

In this touching tribute to Andrew Gooi’s Grandmother, she shares his favorite dish as a child growing up in Kuala Lumpur, Malayasia. Whole lotta’ love in this one, people!!

Click here to watch the video! https://vimeo.com/160646971

Pig Trotter Vinegar Soup:
½ lb pig trotter
½ Cup Black Vinegar
½ C. Brown Rock Sugar
1.5 C Water
1 Ginger, Sliced
6-8 Garlic Cloves
1 T. Sesame Oil

Simmer trotter for 2-3 minutes. Remove and brown in a pot over medium heat. Add sesame oil, ginger and smashed garlic. Stir with trotter for 4-5 minutes. Pour in black vinegar and water. Finally, add the rock sugar and simmer soup for 15-20 minutes.

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