Rum-ish Goodness: Captain's Blood and Jade

First posted in 2010.

It's pretty obvious that I haven't been cooking much lately. And what I've been cookin' ain't been new stuff.

However, we have been trying new cocktails.

What a hobby. Simply pour a few ingredients together in a different way and you can sample a brand new taste sensation with relatively little effort.

So here are our latest discoveries.

Captain's Blood
Sounds tailor-made for Halloween, even if it isn't orange. Though it is  almost black. Almost.

1-1/2 ounces dark rum
1/4 ounce lime juice
1/4 ounce simple syrup
2 dashes Angostura Bitters

Combine ingredients in a cocktail shaker, add lots of ice, shake up well, and pour into chilled cocktail glasses. Garnish with a spiral of lemon peel.

Jade
You wouldn't think that adding such small quantities of the other ingredients would change the rum so much. But they do. And it's also a lovely greenish color.

1-1/2 ounces light rum
1/2 teaspooon creme de menthe, green
1/2 teaspoon Triple Sec
1 tablespoon lime juice
1 teaspoon simple syrup

Combine ingredients in a cocktail shaker, add lots of ice, shake up well, and pour into chilled cocktail glasses. Garnish with a slice of lime.

Zombie

First posted in 2011. 

Can you have Halloween cocktails and not include the Zombie? I'm pretty sure that's against the rules. Somewhere.

These are, in a word, delicious. In another word, tangy. In a third word (or two), potential lethal.

As a side note: I'd never tasted passion fruit syrup before. It is like a curious combination of pineapple, orange, and mango on the tongue. Quite good.

We now return to the Zombie ... it never does to take one's eyes off of a zombie for too long, after all.

Do not overindulge. Or you will become that thing we all dread. A zombie.

But one Zombie won't hurt. At least we all came out alive. And since we were testing these while watching last weekend's Cowboys game, we needed something to dull the pain.

Zombie
1 tsp. Brown Sugar
1 oz. Lemon Juice
1 oz. Lime Juice
1 oz. Pineapple Juice
1 oz. Passion Fruit Syrup
1 dash Angostura Bitters
1 oz. Gold Rum
1 oz. 151-proof Rum
1 oz. White Rum

Dissolve brown sugar in juices. Combine all ingredients, shake with ice, and pour into chilled Collins glass. Garnish with a mint sprig.

Satan's Whiskers

First posted back in 2011. I'd forgotten about this one but will be trying it again soon!

It's interesting to me that Hannah and Rose both seem to choose cocktails to try based on the name. We have discovered some delicious cocktails that way, to be sure, but it is it so different from my method of scanning the ingredients to see if my mind's palate thinks it would be a good drink.

With Halloween coming up, Rose is at it again. Hence, Satan's Whiskers, which filled me with dread because of the double vermouth whammy ... which my mind's palate was nudging me in the ribs about (too much vermouth is not something I adore). Also orange juice. Which none of us are very fond of.

Based on my fears, we made sure we had ingredients for Zombies on hand also. There was no need as it turned out.

Satan's Whiskers was a lovely orange cocktail with no one ingredient overwhelming the others. A rich, deep flavor is the only way I can think of to describe it. Delicious. You'll just have to try it for yourself and see what you think. (More about the Zombies later.)

Satan's Whiskers
3/4 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
1/2 oz. Orange Juice
1/2 oz. Grand Marnier (our house orange liqueur is Cointreau so we used that)
1 dash Orange Bitters

Shake with ice and strain into chilled cocktail glass.

Tomato-Basil Soup

This has become a classic soup during my lifetime. I recall when La Madeleine restaurants in Dallas served it to rave comments, sold it bottled at grocery stores, and yet ... I never tried it.

I love regular Tomato Soup and though I believed the accolades I just didn't think I needed to eat Tomato Soup that often. It turns out I was wrong.

Rose came across it when living in L.A. and immediately found a recipe which she made regularly. She's been back in Dallas for years now, living at home, and it has become a staple for our meatless Friday meals. We love it, especially paired with a Grilled Jalapeño Jack Cheese Sandwich.

As my husband observed, "I always just thought I didn't like Tomato Soup before. Turns out I was eating the wrong soup!"

It helps that it is super easy.

Note: this freezes well and we often make a double recipe so that there's always some on hand.

Tomato-Basil Soup

Step 1:
3 tablespoons olive oil
2 red onions, chopped
3 cloves garlic, minced

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Step 2:
1 (28-ounce) can crushed tomatoes
4 cups good-quality chicken stock
Salt and pepper

Stir in the tomatoes and chicken stock. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. Feel free to leave it longer if you forget about it.

Purée mixture using an immersion blender or carefully transfer soup to a blender and blend until smooth. If using a blender, return mixture to the pot.

Step 3:
1 cup heavy cream
1 bunch basil, torn into small bite-size pieces
Parmesan cheese, grated for garnish

Stir in the cream and basil and let simmer for at least 15 minutes or until preferred consistency. Serve immediately, topped with a sprinkling of Parmesan cheese, black pepper, and basil.

Salsa Dip

I can't remember where I got this. It may have been from the newspaper. Regardless it is so simple and evryone always loves it. I first posted it in 2005 and have been making it ever since for football games, book clubs, and more. Everyone loves it.

8 ounces cream cheese
Salsa, as much as you want
8 ounces shredded Monterey Jack (or another good melting cheese that will stay soft - NOT mozzarella)

Spread cream cheese over bottom of a ceramic or glass baking or pie dish. Spread salsa over, then top with shredded cheese.

Bake at 350° for 15-20 minutes, till heated through and bubbly. Serve with tortilla chips.

Pesto alla Genovese

I first posted this in 2015. Clearly it is time to share it again! It is a family favorite and without fail I plant basil every spring so that I can harvest it throughout the year for this Pesto.

Pesto alla Genovese
(a.k.a. Basil, Garlic and Cheese Sauce)
via Wikipedia

The Time-Life Foods of the World books gave my family many favorites that were exotic in the 1960s but are standard now. So when Rose asked for our pesto recipe I knew The Cooking of Italy was the place to turn. You'll see many variations in different cookbooks but none are better than this.

It freezes well and that's a good thing because the July Texas sun turns my basil plants into monsters that have me making pesto once a week. The harvest keeps going into the fall.

This recipe gives techniques for the blender (this was before food processors which is what I use) and the old fashioned mortar and pestle. I'll just leave that technique out because if someone is using those then they've already got a recipe. And they're more dedicated to authenticity than I'll ever be.

Pesto alla Genovese

Makes about 1-1/2 to 2 cups

2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons finely chopped garlic
2 tablespoons finely chopped pine nuts or walnuts
1 to 1-1/2 cups olive oil
1/2 cup freshly grated imported sardo, romano, or Parmesan cheese

Combine the coarsely chopped fresh basil, salt, pepper, garlic, nuts, and 1 cup of olive oil in the blender jar. Blend them at high speed until the ingredients are smooth, stopping the blender every 5 or 6 seconds to push the herbs down with a rubber spatula.

The sauce should be thin enough to run off the spatula easily. If it seems too thick, blend in as much as 1/2 cup more olive oil. Transfer the sauce to a bowl and stir in the grated cheese.

Best Sloppy Joes

Here's a well loved family favorite which my 90-year-old mother immediately took to when she moved in with us.

I am not positive but believe this recipe came from Gourmet in the letters from readers section quite a long time ago. I skip the chopped onion when I am especially pressed for time.

Enjoy!

Step 1:
1 pound extra-lean ground beef
1/2 cup chopped onion

Sauté beef and onion until meat is no longer pink. Drain fat.


Step 2:
1 cup ketchup
2 teaspoons dark brown sugar
2 teaspoons white vinegar
2 teaspoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon
Pepper to taste

4 burger buns

Add all and cook, uncovered, over low heat, stirring occasionally, until thickened, about 10 minutes. Pop on the buns and enjoy!

A Feast for the Eyes — Watermelon No. 2

Watermelon No. 2
by James Neil Hollingsworth

Chai-Spiced Pound Cake

This is straight-up fantastic. This highly spiced cake is like a cross between a pound cake and sponge cake ... so we could just call it a bundt cake and be done with it. That said, the texture is just heavy enough to be substantial and the cake has a lovely, moist texture. I was surprised to find there was a bit of a bite at the end which felt as if I'd eaten fresh ginger. Turns out the spice mixture has black pepper as an ingredient.

I've never liked chai-spiced drinks but then I saw this recipe in the King Arthur Flour catalog which looked so enticing that I bought their chai spice so I could make it. Of course, I don't love to drink chai but I might like to eat it in a dessert. As it turns out, the investment was well worth it.

I first posted this recipe in 2017. Since then the chai spice has been hard to get sometimes so I just make the mixture below in quantity. There are some almond chai cookies that I use this blend for so it's handy to have around. I'll need to post that recipe soon!

But until then — enjoy this one!

Chai-Spiced Pound Cake

16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons chai spice OR 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1-1/2 teaspoons allspice, and 1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt, full-fat preferred
2 teaspoons vanilla extract

1. Preheat the oven to 350°F.
2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
8. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tandoori Chicken Sandwiches

Brahaman Chicken from India
You don't have to use this variety
in these delicious sandwiches!

This is more Indian-adjacent than truly Indian but it is absolutely delicious and has familiar Indian flavors. 

It is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so is perfect for the upcoming football season when the afternoon game means you're busy until dinnertime. (We've got a lot of Chiefs and Cowboys games to watch after all!)

Tandoori Chicken Sandwiches

Ingredients

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread

Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

For Sandwiches:
Step 1
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.

Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

Step 3
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.

For Mayonnaise:
Step 4
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

Ginger Cakes

 Or as I call them Ginger Shortbread because they have a delightfully short texture. They are also dead easy, just a few ingredients all cut together and pressed into a pan with your fingers. 

These are from the New James Beard which was indeed new in 1981. Despite the age, the recipes in here are interesting in a way that intrigues me when I read through it. And they're excellent. James Beard — what a cook.

GINGER CAKES

Makes 30 cookies

2 cups flour
1 cup brown sugar, firmly packed
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 pound (1 cup) unsalted butter, cool (NOT room temperature), cut into small pieces

Mix the dry ingredients thoroughly, then combine with the butter until the mixture is well blended and crumbly. (I do this by hand, lightly rubbing the butter into the flour between my thumbs back and forth across fingertips.)

Plae a 1/2-inch thickness of the mixture in two square 8-inch cake pans, pressing it down in the pan with your fingers. 

Bake in a 328° oven for 45 minutes to 1 hour, until lightly browned. While the cake is still warm, cut it into finger-shaped pieces about 1" wide. Remove the pieces with a spatula and, when cool, store in covered tins.