Spicy Cognac-Mushroom Rice

mushrice

I’m throwing caution to the wind this holiday season and tossing my tried and true recipes out the window. Well, at least a few of them. So, out goes the usual wild rice side dish and in it’s place I’m going to add a whole lot more flavor:

Spicy Cognac-Mushroom Rice

4 Cups Cooked Brown Rice
4 Cups Cooked White Rice
1 – 26.5 oz Can Black Beans (drained)
12 oz Sliced White Mushrooms
12 oz Sliced Portobello Mushrooms
8 TBLS (1 Stick) Butter
1/2 Yellow Onion Chopped
1 – 4oz Can Diced Jalapeno Peppers (drained)
1/2 Cup Cognac
3 TBLS Honey
2 TBLS Low Sodium Soy Sauce
Freshly Ground Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)

Prepare your rice using whatever method you prefer. I prefer my pressure cooker so I can combine the white and brown rice and do it all at once, but you can do it on the stovetop, use your rice cooker or even do it in your microwave if you prefer.

Using a large skillet, I use my cast iron skillet, melt your butter.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the onion, jalapeño, salt and pepper and let cook for another two minutes.
Add the honey and stir until it’s well incorporated.
Add the cognac and let reduce for 2 minutes.
Add the soy sauce and stir, then add the drained black beans.
Cook for another 5 minutes over low heat until the liquid thickens a bit.
Pour over the rice in the large bowl.
Stir together and then season with more salt and pepper to taste if needed
Pour rice into a serving dish – I am using a disposable 9 x 13 covered cake pan with a lid for mess free transport.

I am using my unsuspecting friends at tomorrow’s USC homecoming tailgate as guinea pigs. We are deep frying Duck and this seemed like a good way to do a test run.

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Very Early Holiday Gift Thoughts

christmas-too-early-310x192 Retailers believe it’s never too early to get the holiday decorations out, with some even starting as early as August to start vomiting Christmas all over their stores! I strongly disagree with the practice. Each season and each holiday celebration deserves its own time. Please, please, please let me enjoy Halloween before I have to start thinking about office parties, family Christmas, Chanukah and other end of the year celebrations.

In 2012, I was ready to seek out and high five Chris Matyszczyk of C|Net when he shared that stores decorating for holiday sales and playing holiday music earlier and earlier, was sending people like me online to shop in droves! He even quoted a SOASTA poll with numbers showing how many other people feel just like I do:

75% dislike that stores put up Christmas decorations before Thanksgiving
78% hate holiday music played in stores
75% believe the focus should be on Cyber Monday and not Black Friday

The only way I will even think about the holidays more than a month before they are upon me, is if I am planning to do any homemade gifts. Anything that may require time to prepare containers, labels, and to sit for flavors to blend and deepen, like Lemoncello or other infused alcohol, flavored oils or vinegars, and especialy if I am going to be shipping those gifts, I want to have plenty of time to complete.

hot-honey-940x560 I hadn’t settled on anything of that nature for this year, but did come across an interesting idea, courtesy of an article from the August 2015 edition of Bon Appétit Magazine: Hot Honey. What a great idea for all of my friends who love to entertain, love anything with some kick and would appreciate the personal touch!

Hot Honey

2 -4 Chili Peppers (Any variety, as hot or mild as you’d like)
1 Cup Honey
8 oz Canning Jar

Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.

Do Ahead: Hot honey can be made 3 months ahead. Keep chilled

Bon Appétit readers shared some tips in case you’re using raw honey and don’t want to risk boiling out the health benefits:

If you mix the honey and chiles together and let them infuse at room temperature for a longer period of time before using you won’t have to boil the honey;
Set the steeping container in the sun (like you would sun tea);
Heat but keep temperature below 104°

Suggested Uses:

Add a kick to a cup of hot tea
Sweeten and spice up a spot of whiskey
Brushed on BBQ’d ribs or chicken
Added to sauce for stir fry
Brush on grilled shrimp
Baked apple or pear desserts
Pour over ricotta, goat, or cream cheese and serve with apple slices, vegetables or crackers
Glaze for baked ham or pork chops
Mix into butter for a spicy honey butter (for corn-on-the-cob, cornbread or biscuits)
Add to vinagrette for a spicy-sweet salad dressing

Here’s a bonus recipe that I can’t wait to make myself:

Honey Bourbon Hot Toddy

1/2 Cup Hot Water
1 TBLS Hot Honey
3 TBLS Bourbon (I prefer Maker’s 46 or Marker’s Mark)
1 – 3 1/2″ Strip of Lemon or Orange Peel (I like Orange)
1 Cinnamon Stick

honey-bourbon-toddy-940x560 Stir honey and water in a 1-cup measuring cup until honey dissolves. Add bourbon. Pour into clear Toddy glass or coffee cup. Twist a strip of lemon or orange peel over the drink, then add to glass. Stir with a cinnamon stick and serve.

Now I just need the nights to cool down enough (or I need to lower the air conditioner) so I can justify the warm evening drink 😉

How to Make 30 Classic Cocktails

This illustration by Mike Houston, originally published at www.foodrepublic.com on July 14, 2015, provided a handy guide to making 30 of the most popular drinks requested of bartenders.

30cocktails

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It’s Looking Like a Maker’s Kind of Day

I know that not everyone drinks alcohol. Some for health reasons, some for religious reasons, some don’t like the taste, some are underage, some did drink but stopped, some don’t know when to say “when” and were forced to stop, and some are supporting recovering spouses or friends so they no longer imbibe. The reasons are many and I totally respect all of them.

This post isn’t intended for any of those people, unless they happen to be bartenders, frequent party hosts, or are just people who like to know what to serve guests of theirs who do enjoy a drink.

makersneat Regular readers of my blogs here and at www.extremeblondemoments.com know I love my wine, the Grey Goose L’Orange Cosmopolitan is my longtime favorite, I’m a fan of “umbrella drinks” poolside or on the beach, I love a shot of Maker’s 46 neat, my “usual” is a Maker’s 46 Old Fashioned, and I’m a huge horse racing fan so you know I love my Mint Juleps!

Old-Fashioned When my husband asks if I want my usual, he knows that will involve him putting in a little more effort than just pouring me a neat shot of 46. He’ll have to muddle a dark red Bada Bing cherry, in a few drops of Hella Bitters (citrus) ,then drop a single block of ice into the glass, cover it with a splash or two of simple syrup and top it off with a generous pour of Maker’s 46.

I saw a tweet from Maker’s Mark a few minutes ago that gave me a new spin on drinking my favorite just in time for The Belmont Stakes! Have you figured out yet that I’m a Maker’s girl? 😉

makerspomegranate The Trifecta With a Twist combines Maker’s Mark Bourbon, Lemonade and Pomegranate Juice with ice in a rocks glass and garnishes with either a twist of orange or a twist of lemon and a maraschino cherry – you choose. I have all of those ingredients on hand and can’t wait to give it a try!

summersmashup Another drink I found on the Maker’s Mark Twitter Feed, that I am anxious to try poolside, is the Maker’s Mark Summer Smash Up. This sweet and fruity concoction combines Maker’s Mark with Triple Sec, Orange Juice, Pineapple Juice, & Grenadine and is garnished with a wedge of pineapple and a maraschino cherry. Bonus! All of the ingredients are in my refrigerator! Looks like it’ll be a great weekend. 🙂

makerspeachtea If you’re an Iced Tea fan, there’s a Maker’s Mark cocktail for you too!

The Maker’s Peach Tea combines Freshly Brewed Iced Tea with Dekuyper Peachtree Liqueur and Maker’s Mark with a garnish of a fresh (or frozen) peach slice. I would muddle the peach at the bottom of the glass with the bourbon before adding the ice, and mixing in the freshly brewed tea and peach liqueur.

makersmintjulep A post about my favorite bourbon drinks wouldn’t be complete without the Mint Julep being properly represented! I like to make my simple syrup a few days before I plan to enjoy my juleps.

My Simple Syrup recipe is simple: Combine equal parts extra fine baker’s sugar (I use C&H) with water in a saucepan. Stir over medium heat until the sugar is dissolved then immediately remove from the heat. My usual measurement is 2 ups sugar to 2 cups water. Cool the syrup then pour into a Rubbermaid type sealable drink container where about 5 stems of bruised (put leaves into a bowl and press a spoon firmly on the leaves to open them and release the oils) mint leaves have been placed. Put the syrup into the refrigerator to chill 😉 for at least 24 hours to infuse the mint. If your simple syrup is for anything other than a julep, don’t use the mint.

Maker’s Mint Julep

1-1/2 parts Maker’s Mark^® Bourbon
Fresh mint
Mint Simple Syrup
Powdered sugar
Mint sprig for garnish
Club Soda

Instructions

Place a few mint leaves in the bottom of your glass and muddle with a splash of my Mint Simple Syrup.
Fill glass with crushed ice
Pour Maker’s Mark, another splash of simple syrup, and a splash of club soda over the ice
Sprinkle top of ice with powdered sugar.
Garnish with a mint sprig.

As I always do, I remind you that if you are going to drink, please:

Know your limit / drink in moderation
Never Drink and Drive
Designate a sober driver, know the local taxi company’s phone number and USE IT, ask the bartender or your server to call you a cab, use UBER or LYFT, or have a friend or family member on standby for you to call if you need a ride home

Great New Irvine Restaurant

konagrilllogo The giant space that the Irvine Improv formerly occupied, next to the Yard House in the Irvine Spectrum, has been vacant for, what feels like, forever! There has been a giant green construction fence with a poster proclaiming, “Coming Soon Kona Grill” and I have been dying for the new restaurant to open. This week my wish was finally granted.

Described in the press as having a “global menu of contemporary American favorites, award-winning sushi, and specialty cocktails – all freshly prepared in a scratch kitchen,” this is a restaurant that sounds like it would be right up my alley.

Their lunch menu was HUGE: A full sushi bar with a very big and diverse variety of rolls (unlike other local sushi restaurants, NOT ALL BASED ON TOP OF A CALIFORNIA ROLL!), creative appetizers, the dish everyone who works here seems to like: Macadamia Nut Chicken, to Spicy Shrimp Tempura, BBQ Chicken Flatbread, burgers, sandwiches, pasta and even steaks. They also have separate menus for Vegans, Vegetarians, Children, and those with Gluten intolerance. Do be prepared when you get the check – it was pretty pricey for lunch.

The restaurant is very open with lots of TVs scattered about so you don’t miss the latest sporting events, 3 big fish tanks, a fully visible kitchen & sushi bar behind glass, fire places, a patio and very well designed bar. Both the General Manager and Manager stopped by our table to check in, chat about the Angel game that was on TV, and even talk about hockey as the GM’s Philadelphia Flyers and my Los Angeles Kings are both currently in the Stanley Cup Playoffs. The wait staff was friendly, attentive and efficient and I will definitely be back.

cucumbermojito Did I mention the cocktails yet? They have the traditional cocktail selections, martinis, mojitos, beer, wine, and Sake, but I was really impressed with their variety of specialty cocktails. I went with a very refreshing (very tall) mojito made with cucumber, mint and Effen Vodka. It SO hit the spot that I texted a picture of the drink to two girlfriends who joined me after my business lunch and we threw back a “few.” With happy hour from 3:00 – 7:00 and again from 7:00 – 10:00, this will definitely be a happening cocktail spot!

My only complaint about the restaurant was that, although I checked in for my reserved table and was seated by the hostess, they reported to OpenTable.com that I was a no-show for my reservation. If that’s the only bad thing someone can say about a new restaurant, then I think they’ve got a great shot at making it!

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Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11 Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu? Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor. It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy. Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat! I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels: Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
5 – Medium Sized Meyer Lemons
5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)

Remove the peels from the lemons and oranges. Put the fruit in a zip bag to freeze for later use. I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler. It’s important to leave as little of the bitter white pith as possible.
Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels. I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be. I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing. The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP: You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar. More water will dilute the alcohol percentage and make the liqueur milder.

Make your simple syrup: In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle. Then it’s more than likely time to toss it and make a fresh batch! I have no intention of letting mine last that long.

Blood Orange Mojito

My backyard garden has always just been okay, but this year my trees are full of ripening fruit, my herbs are healthy and I have been looking for more ways to use my bounty.

I was able to use a few of the Meyer lemons in yesterday’s Chicken Under Pressure “Mamba Style” and Lemon Artichoke Risotto, as well as in a recipe for Sauteed Shrimp in Buttery Lemon Pepper Sauce that I have on deck for tomorrow.

The blood oranges are a little bit tougher challenge.

I was cleaning up the mess from the enthusiastic toasts after Kobe Bryant’s triumphant 60 point final game performance that included the game winning shot and, as I went to put away the bourbon, the tall white bottle of Malibu Rum caught my eye. AHA MOMENT.

Malibu Mojitos, with the hint of coconut, are my favorite poolside treat and the sweetness would offset the tart bite of the blood oranges!

In a highball glass, muddle 5 mint leaves with a splash of simple syrup
Fill glass 2/3 full of ice
Fill a cocktail shaker half way with ice
Squeeze juice from 1 Ripe Blood Orange into the shaker then add
1 TBLS Rose’s Sweetened Lime Juice
1 TBLS Simple Syrup
1 1/2 ounces Malibu Coconut Rum

Put the top on the cocktail shaker and shake the drink vigorously for about 15 seconds until drink is well mixed and chilled.

Strain into the highball glass
Garnish with 3 fresh or frozen raspberries, 1/4 slice of blood orange and mint leaves
Top with club soda and give a quick stir

My Top 5 Bloody Marys

bloodymarybasics There are few things that are more satisfying on a lazy Sunday morning than a great Bloody Mary. But, as we who enjoy them can agree, not all Bloody Marys are created equal.

Personally I like mine to not be so spicy as to rip my throat off as I swallow, or sting it so bad that I can’t enjoy more than the first sip or two. I like a lot of flavor and really enjoy the presentation of a pretty AND tasty drink.

I also enjoy a little variety. My favorites have featured chunks of crab amongst crisp, tall vegetables; entire lobster claws; thick strips of crispy bacon; antipasto on a skewer (tomato/mozzarella/basil/salami); and crispy, fresh vegetables to munch while sipping a perfectly spiced drink.

My Top 5 Bloody Marys:

The Crab House on Pier 39 – San Francisco, CA
Lobster Me at The Palazzo in The Venetian – Las Vegas, NV
Paul Martin’s – Irvine, CA
Olive Garden – Santa Ana, CA (Mainplace Mall)
The Signal Lounge – Orange, CA

After stumbling across a picture of a giant fried WHOLE CHICKEN hanging out of a giant Bloody Mary I decided that I need a list of places to visit just for my favorite Sunday morning cocktail!

Although I’ve been to Milwaukee before, somehow I managed to miss Sobelman’s Pub & Grill and their menu of “Beast” Bloody Marys.

My mouth waters thinking about their 80+ oz concoctions that are meant to be shared by at least 4 people.

chickenfried

The Chicken Fried: $50 and topped with a whole fried 4 pound chicken from Ray’s Butcher Shop in Greenfield. That is one intimidating presentation! It’s a drink for a cause though! During the last 4 months of 2014, for every Chicken Fried sold, the owners of Sobelman’s donated $5 to Milwaukee’s Hunger Task Force.

abc_heeseburger_bloodymary_jp_121212_ms Cheeseburger Bloody Mary: Features a scallion, a stalk of celery, a colby cheese wedge, a Polish sausage, a pickled mushroom, onion & brussel sprout, a pickle & olive, a shrimp, cherry tomato & lemon wedge, a spear of asparagus and a bacon cheeseburger slider.

Another Bloody Mary that is definitely on the “Must Try List” is this 32 ounce monster from The Nook in Atlanta: The Bloody Best: 8 oz. of Absolut Peppar vodka mixed with a special Bloody Mary mix, garnished with pepperoncinis, jalapenos, Tater Tots, steak, a slice of toast, a hard-boiled egg and you drink it through a straw made of meat!

The list is in its infancy and recommendations from enthusiastic Bloody Mary adventurers are welcomed.

On the flip side, I know that there are those who only partake to quiet the ache in their head and swirling of their bellies after a night of over indulgence, to that end, Smirnoff shares their basic recipe for a pitcher of basic Bloody Marys:

9 oz Smirnoff No. 21 Vodka
Tomato juice
1 Lime juiced
1 Lemon juiced
4 tsp Hot sauce
2 tbs Horseradish
1 tbs Worcestershire sauce
1 tsp Celery salt
1 tsp Black pepper
½ tsp Salt
1 tsp Smoked paprika
1 Lime wedge

Blend all ingredients except vodka. Pour into pitcher. Rub lemon or lime wedge around the rim of highball glasses and then roll glass in celery salt and add ice cubes. Fill glass 1/3 with vodka & top off with Bloody Mary mix. Serves 10.

Time for this girl to head to bed so I can wake up and create something somewhere in the middle of these to sip tomorrow!

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

An “Adults Only” Treat

boozeballs Despite what advertisers and children want us all to believe, Christmas isn’t just about making the kids happy… I believe that those who do all of the shopping, decorating, wrapping, cooking, cleaning, and prepping deserve to enjoy the holidays too, so I prepare a little something just for adult indulgence 😉

My co-workers, hairdresser, friends and family all wait for me to bring out the “special” plate of treats they know is intended just for them. Their fancy name is Dark Chocolate Whisky Truffles but, to all who have tasted, they are simply referred to as Booze Balls!

Lisa’s Booze Balls

Combine ½ Cup Unsweetened Cocoa Powder and ½ Cup Powdered Sugar in a large Ziplock bag and set aside.

Melt 1 stick of Butter together with 1 bag (10 oz) Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao) over low heat. When smooth remove from heat.

Crush enough Gingersnaps to make 1 Cup of crumbs and add to the melted chocolate and then add 3-4 Tablespoons of whatever Whisky you like – I have used Jack Daniels, Oban, Makers Mark, and Maker’s 46 (my personal favorite) and all were good.

Move the mixture to a bowl (preferably stainless steel), cover with foil and put in the refrigerator to cool for 45 minutes. If you are in a huge hurry – put in the freezer for about 25 minutes.

Line the biggest pan that will fit on a freezer shelf with waxed paper (I use a tart pan or 8 x 8 Pyrex)

Scoop out rounded spoonsful of the mixture and roughly ball then put in the lined pan

Freeze for an hour or so then roll the balls in your hands and drop the balls into the Ziplock bag of cocoa powder and powdered sugar mixture.

Shake off the excess and put the coated balls in a covered container and keep in the refrigerator. Bring to room temperature for the best flavor. Will keep for weeks in the refrigerator if your guests don’t lick the plate clean 😉