When a friend asked me to make a specialty cocktail for a party, I jumped at the chance to experiment with gin and cherries. I used New Amsterdam gin and bing cherries, though any variety of spirit and fruit is suitable. The resulting concoction is delicious — it's tart, sweet, and refreshing; easy to drink but potent. If you're not a gin fan, don't worry, it's actually divine in this drink. Get the recipe
Posts for August 7th 2009
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1 pound cleaned squid
1/4 cup olive oil or cooking oil
1 tablespoon chopped shallots
1 clove garlic, minced
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons tarragon vinegar
4 oil-packed dried tomatoes, cut into thin strips
3 cups torn romaine (about 5 ounces)
3 cups torn leaf lettuce (about 5 ounces)
1 small cucumber, halved lengthwise and thinly sliced (1-1/2 cups)
1 small red sweet pepper, cut into thin strips (1/2 cup)
- Rinse squid. Pat dry with paper towels. Cut squid into thin rings.
- In a large skillet heat 2 tablespoons of the oil. Cook squid, shallots, and garlic in hot oil for 2 to 3 minutes or until squid is opaque. Drain excess liquid.
- Transfer squid and vegetables to a medium mixing bowl. Stir in remaining oil, orange peel, orange juice, vinegar, and tomato strips. Toss to mix. Cover and chill for at least 1 hour or up to 2 hours.
- To serve, in a large salad bowl toss together romaine, leaf lettuce, cucumber, and red sweet pepper. Add squid mixture. Toss to mix. Makes 4 main-dish servings.
Makes 4 main dish servings.
Nutritional information per serving: Calories 277, Total Fat (g) 16, Protein (g) 20
- Salads, Seafood
- North American
1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried
2 teaspoons grated fresh ginger
1-1/2 teaspoons cider vinegar
Juice of 1 lime
1/2 teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
3/4 cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds
- Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
- Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
- Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
- Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.
- Main Dishes, Other
- North American
The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion — it was like tasting salsa for the first time.
Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more
As customers search for deeper discounts, they appear to be moving away from traditional grocery stores. In recent months, sales have soared at salvage supermarkets, no-frills operations where shoppers can buy food that's discounted, sometimes by more than 50 percent. The lower price, however, comes at a cost. Consumers may be buying crushed cereal boxes, dented canned tomatoes, or salad dressing bottles past their sell-by date. Inventory isn't consistent; availability is contingent on what brokers ship to the store.
Many shoppers are middle-class consumers who buy the majority of their food from regular grocery stores, but see salvage grocers as an opportunity for bargains. Like their conventional counterparts, these markets must also face inspections and regulations. Although inspectors aren't concerned about sell-by dates, as manufacturer dates don't imply when something is safe to eat, but rather when quality is best. Are you familiar with the salvage grocers in your area? Would you be interested in visiting one?
4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper
- Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
- With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
- When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
- Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
- Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!
Makes about 2 cups.
- Appetizers, Dips
Now she has her very own show, Ten Dollar Dinners With Melissa d'Arabian (a notable departure from her Kitchen Survival Guide pilot shown on the finale). It premieres on the Food Network this Sunday at 12:30 p.m. Will you be checking it out?