All posts by Carey

Hummus

Hummus

Prep Time10 mins
Course: Appetizer
Servings: 6

Ingredients

  • 1 15-ounce can chickpeas
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1 garlic clove
  • 1/2 teaspoon ground cumin
  • Dash Red chili flakes
  • Salt to taste
  • 4-8 tbsp horseradish if desired
  • 2 tablespoons EVOO
  • Dash ground paprika for serving
  • Pine nuts

Instructions

  • Combine first 8 ingredients in food processor. Process until smooth, adding EVVO a tablespoon at a time. Adjust salt as needed.
  • Prior to serving, drizzle EVVO and sprinkle with paprika and pine nuts.

Notes

Adapted from Inspired Taste

Not A Mimosa

Not A Mimosa

Course: Drinks
Servings: 1

Ingredients

  • 1 1/2 oz Basil Hayden’s Dark Rye
  • 3/4 oz Aperol
  • 1/2 oz Cynar
  • 1/2 oz Primitivo Quiles Vermouth Rojo
  • 2 dashes Peychauds bitters
  • 1 dash Orange bitters
  • 1 dash Peach bitters

Instructions

  • Combine all ingredients in mixing glass filled with ice. Stir for 20 seconds. Strain into chilled coupe glass. 
    Sip slowly while the college kids pound their $20 bottomless mimosas.

Notes

Custom creation from The Mandarin Hide

Gentleman Caller

Gentleman Caller

Course: Drinks
Servings: 1

Ingredients

  • 1 oz Fino sherry
  • 1 oz Conniption Navy Strength Gin
  • 3/4 oz Aperol
  • 3/4 oz Genepy

Instructions

  • Combine all ingredients in mixing glass filled with ice. Stir for 20 seconds. Strain into chilled coupe glass. Garnish with lemon twist.

Notes

From RyeGirl

Heavenly Broiled Grouper

Heavenly Broiled Grouper

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2
Author: Crasstalk.com

Ingredients

  • 3/4 lb fresh grouper fillets
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter softened
  • 2 tablespoon mayonnaise
  • dash of hot sauce
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°.
  • Spray a baking dish with non-stick spray, place the fish fillets in the dish and season the fish with salt, pepper, and lemon juice. 
  • In a bowl, combine the cheese, butter, mayo and hot sauce.  Spread the cheese mixture on top of fish.
  • Bake for 10 – 12 minutes until the fish is almost cooked. Turn on the broiler, and broil for an additional 2 – 3 minutes until the top starts to turn brown.

Rib Rub

3 tbsp brown sugar
1.5 tbsp paprika
1 tbsp Salt
1 tsp pepper
1/2 tbsp Garlic powder
1 tsp dry mustard
1/2 tbsp Onion flakes

Rub with liquid smoke then sprinkle with rub. Let marinate for up to 24 hours.

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices

Preheat oven to 375°.

Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.

Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.

Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.

From Food52

Meatball Pizza

1 batch perfect pizza dough
2 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon Italian seasoning
1 cup pizza sauce
1/8 tsp crushed red pepper flakes
4 cups freshly shredded mozzarella cheese
3/4 lb beef/turkey meatballs, sliced in half
1 tablespoon freshly chopped basil

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

In a small bowl mix cream cheese, mayonnaise and Italian seasoning. Spread on top of crust. Top with pizza sauce, red pepper flakes, cheese and meatballs.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Sprinkle with basil and let sit for 4 minutes and serve.

From Mother Thyme

Rye Monk

0.75 oz Rittenhouse Rye
0.75 oz Cognac
0.5 oz Green Chartreuse
0.5 oz Benedictine
0.5 oz lemon (or lime) juice
1 dash Angostura bitters

Shake with ice until chilled. Strain into chilled coupe glass. Garnish with swath of fresh ginger.

The Crunkleton