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Happy Hour: Jade Cocktail

YumSugar — Mon, 19 Oct 2009 14:00:45 -0700

Last week's candy corn cordial and slime rickey were such a playful way to get in the spirit of Halloween that I couldn't wait to continue on with the fun.

This drink's day-glo-green hue hints at just the right amount of macabre without being too kitschy. It's also a last relic of the now-defunct Jade Bar, formerly one of my favorite haunts in San Francisco.

With a punchy melon flavor that resembles a lime Skittle, it'd be a great adult substitute for trick or treating. Interested in this ghoulish gulp? Then keep reading for the recipe.

Happy Hour: Slime Rickey

YumSugar — Mon, 12 Oct 2009 14:00:11 -0700

After tossing back a few of PartySugar's Candy Corn Cordials last weekend, I was ready to get into the spirit of the holiday with a chilling concoction of my own. A slime rickey isn't just a wordy play on the classic lime rickey of gin, lime juice, and club soda - it's also softened with the sweetness of simple syrup and eerily bobbing frozen grapes. The beverage is so easy to drink that the pitcher I made was gone in under an hour! Looking for a playful and festive Halloween refreshment? Then read more

Fast & Easy Dinner: Cilantro-Lime Chicken Fajitas

partysugar — Fri, 31 Jul 2009 09:45:41 -0700

Say hola to the weekend with this exciting and flavorful dish. Quick-grilling chicken breasts are coated with a mixture of lime juice, cumin, and chile powder. Poblano chiles, bell peppers, and red onions are charred on the grill alongside the chicken.

Bring the chicken and veggies to the table on a large platter and let everyone assemble their own fajitas. Chill some Coronas or shake up a couple of margs and you've got yourself a Mexican fiesta! For the recipe, read more.

Cilantro-Lime Chicken Fajitas
From Bon Appétit

Ingredients

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder
6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles

Directions

Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat.
Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Serves 6.

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Come Party With Me: Annabelle's Birthday - Drinks

partysugar — Thu, 16 Jul 2009 12:50:27 -0700

Since many dogs will be in attendance at Annabelle's birthday party, hostess FabSugar will be sure to place several water bowls around her backyard. These will need to be refilled frequently and I've volunteered to make sure that each bowl has water.

There will be water (both sparkling and still) for the people, too, and endless batches of icy-cold blended margaritas. This recipe uses a mixture of freshly squeezed lemon and lime juice, resulting in a drink that is wildly tart. Don't bother using the most expensive tequila, an affordable tequila works better in margaritas. To look at the recipe, read more.

Iced Margaritas
From Martha Stewart

Ingredients

1/2 cup coarse salt
1/2 cup (about 4 limes) freshly squeezed lime juice, plus 1 lime cut in half for the glasses
2 tablespoons (about 1 lemon) freshly squeezed lemon juice
1 cup triple sec
1 white tequila

Directions

Pour the salt onto a small plate; set aside.
Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended.
Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.

Serves 6.

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Fast & Easy Dinner: Veggie Burgers With Lime Mayonnaise

partysugar — Thu, 02 Jul 2009 09:15:58 -0700

Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.

The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.

Don't skip the lime mayonnaise - it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please read more.

Veggie Burgers With Lime Mayonnaise
From Gourmet

Ingredients

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread,toasted
lettuce, sliced tomato, for serving

Directions

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes.
Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.

Serves 4.

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Burning Question: Why Don't Limes Have Seeds?

YumSugar — Fri, 12 Jun 2009 03:30:59 -0700

I get curious about this every time I cut open a lime: How can these citrus fruits not have seeds? Or are they just so tiny I can't see them? Turns out, the limes typically sold in supermarkets are Persian or Tahiti limes and, like the Bearss lime, are indeed seedless. Key limes, on the other hand, contain seeds. The seedless limes are classified as a parthenocarpic fruit, meaning the flowers don't require pollen to make fruit. Though some fruits are bred to have no seeds, seedless limes are naturally occurring. So squeeze away.

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Go Tropical With Spicy Shrimp Cocktail

YumSugar — Mon, 08 Jun 2009 16:00:45 -0700

After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.

The shrimp rub is spicy, and alone these shrimp might make your mouth burn. But these slightly smoky shrimp are well balanced by the creamy avocado, crunchy roasted corn, and sweet mango mixture. This dish is perfect for parties as everything can be prepared the night before and then quickly assembled just before serving. If you want to give this complex and vibrant dish a try, read more.

Spicy Shrimp With Avocado, Corn, and Mango Cocktail
Inspired by Epicurious

Ingredients

Shrimp
20 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
2 teaspoons chile powder, (use less, if desired)
1 teaspoon chipotle chili powder, (use less, if desired)
1 clove of garlic, finely diced
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado, Corn, Mango Cocktail
2 avocados, diced into 1/4 inch pieces
2 mangoes, diced into 1/4 inch pieces
2 ears of corn, cleaned and shucked
2 limes
salt, to taste
pepper, to taste
Olive oil

Directions

Rinse the shrimp under cold running water, then blot them dry with paper towels. Soak two to three skewers in water.
Place the chile powders, garlic, coriander, cumin, and pepper in a mixing bowl and whisk to combine. Add the shrimp and toss to coat with the spice rub. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Preheat barbecue to high. Skewer shrimp. Cook the shrimp for 2 to 4 minutes until firm.
With the barbecue still on high, coat the ears of corn with olive oil and place directly on grill. Rotate slowly roasting each side of the corn until slightly blackened. Roast for 15-20 minutes.
Cool corn on the cob. Using a large knife, carefully remove corn from the cob.
Gently combine roasted corn, mangoes and avocado in a large bowl with the juice of two limes. Season with salt and pepper to taste.
Spoon the avocado, mango, corn cocktail into 4 large glasses or serving bowls. Drape 5 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the cocktail. The cooked shrimp can be refrigerated for up to 2 days.

Serves 4.

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Happy Hour: Redhead in Bed

partysugar — Fri, 24 Apr 2009 16:15:29 -0700

Inspired by Market-Fresh Mixology, I decided to make a cocktail that features one of Spring's most popular fruits: strawberries. When I found this recipe while browsing cocktails on Food & Wine's website, I assumed it would be absolutely delightful.

My predictions were correct: this fruity concoction is light, refreshing, and easy drinking. The pureness of sweet strawberries is the defining flavor, but fresh lime juice provides a balancing tartness. Because the vodka is not overpowering, it's the perfect cocktail to enjoy on a hot day. If strawberries are in season at your farmers market, I strongly suggest you give this drink a try. Trust me, you won't be disappointed! To get the recipe please read more.

Redhead in Bed
From Food & Wine

Ingredients

3 pounds strawberries, hulled and coarsely chopped
2/3 cup sugar
1/2 cup plus 2 tablespoons citrus vodka
1/4 cup fresh lime juice
Ice
1/3 cup chilled Riesling

Directions

In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
In a blender, combine half each of the strawberries and their juices, the vodka, and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka, and lime juice and 1 more cup of ice.*
Fill 10 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon of Riesling and serve.

Serves 10.

*Since I dislike blended drinks, I pureed the strawberries with the lime juice in a blender. Then I combined the puree with the vodka in a cocktail shaker and shook to combine. I strained the mixture into collins glasses filled half way with ice and topped with the Riesling. Delish!

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Fast & Easy Dinner: Coconut Lime Chicken Soup

partysugar — Wed, 15 Apr 2009 06:50:04 -0700

This fragrant and scrumptious recipe is a cinch to throw together, making it the perfect midweek pick-me-up. It combines the exotic freshness of Thai cuisine with the comforting classic, chicken soup.

Although the ingredient list only calls for carrots, I plan on throwing in lots more vegetables like asparagus, green onions, and mushrooms. Feel free to do the same! To get the recipe, which is a great use for leftover chicken, read more.

Coconut Lime Chicken Soup
From Better Homes and Gardens

Ingredients

1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Fresh cilantro, optional for serving
Lime wedges optional for serving

Directions

Remove and discard skin and bones from chicken. Shred chicken.
In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt.
Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
Serves 4.

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Simple Tip: Juice Citrus The Right Way

partysugar — Mon, 30 Mar 2009 10:23:16 -0700

I had an embarrassing moment the other day when bartender Aaron Smith of 15 Romolo was teaching me how to make The Last Word. Apparently, the reason my citrus juicer is really hard to close has nothing to do with the juicer being faulty and everything to do with me using it incorrectly! All this time, I've been inserting lemons and limes upside down.

To properly use a handheld juicer and extract the most juice, you should always insert the citrus cut side down. As you squeeze the gadget closed, the citrus will turn inside out.

Now that you know the right way to use a juicer, tell me: anyone else make this mistake?

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