Tag Archives: holidays

Mas mojitos, por favor

5 Jul

In true 4th of July fashion, we enjoyed a delicious barbeque complete with tons of appetizers, sides and desserts last night at the boyfriend’s parents’ house. However, with about 20 people coming over for dinner, we wanted to make sure there would be tasty beverages to go along. We made Mango-Peach Sangria, which is always a summer party favorite, but ventured into a recent discovery of ours: mojitos.

On our last night San Francisco, dining at Spinnaker, we had the most delicious Pomegranate Mojito ever. Immediately we decided that we would try our hand at making this refreshing, summery drink. We thought last night would be the perfect opportunity (except maybe that almost every grocery store was out of limes for the weekend…)

Mango Mojito

Ingredients: (makes 4 servings)

  • 40 fresh mint leaves
  • 4 limes, cut into quarters
  • 3/4 cup Cruzan Mango Rum
  • 2 cups club soda
  • simple syrup (to taste)

1. Boil equal parts sugar and water to make a simple syrup. Stir until all sugar is melted. Let cool. Ta-da, you have simple syrup.

2. Cut 4 limes into quarters and place in a flat glass bowl with about 40 fresh mint leaves.

This obviously isn't 4 limes yet, but you get the idea.

3. Use a muddler (or in our case, a meat pounder) to crush the mint leaves and lime, which will release the oils and juice. At this time, feel free to add a pinch of sugar and taste the deliciousness.

Don't know what a muddler is? I didn't either... see below.

4. Pour the lime and mint mixture, mango rum and club soda in a pitcher and add ice.

5. Add the simple syrup to taste. Garnish with a lime wedge.

6. Enjoy with fireworks flashing overhead. Cheers, America.

Next time I think we will add a bit of mango juice to brighten up the mango flavor. Really, you could use any flavor rum with any flavor juice. Regardless, it’s delicious.

And as promised, here is what a muddler is, in case you’re a rookie like me and had no idea:

Moral of the story is: Happy birthday, America. We may have made Cuban drink, but Cuba’s got nothing on you.


Fat Tuesday Fare

7 Mar

It’s officially March (how did that happen??), which means one thing for sure: Mardi Gras is here!

Now, I didn’t get a chance to go straight to the source in New Orleans, but I have a special treat that could be considered just as good… or at least an A for effort.

In honor of the very colorful holiday… I present a true Mardi Gras meal of Shrimp, Crawfish & Andouille Gumbo, Jalepeño Cornbread and fried okra.


The boyfriend is: 1. A medical school student, 2. An absolute fanatic of anything Cajun/Creole/from Nola/etc., 3. Willing to give anything a try if there is recipe for it (especially if it’s by Alton Brown, as I have previously mentioned in this post).

I have always wanted to try my hand at making Cajun food, but to be completely honest, didn’t trust myself to remotely compare to that of New Orleans or of the French Market Grille in Augusta.

When a fellow med school buddy and his fiancee from New Orleans invited us to a Mardi Gras party, we couldn’t resist. It was the perfect opportunity to try out some recipes. Plus, we knew that if they turned out poorly, the Pat O’s Hurricanes could mask the flavor.

Enter the Recipe Inspiration:

Alton Brown’s Shrimp Gumbo Recipe

This is the recipe we used for the gumbo but we took the creative license to add in some crawfish (Chip’s favorite). Also, we weren’t able to find file powder at the store, so we just forgot about it completely. File is used as a thickening agent. After a bit of research, we discovered that you can use a little bit extra flour in the mix. Also, the okra is a natural thickener, so it ended up being pretty good regardless.

For our version, we also added a bit of extra celery and green peppers for some extra crunch:

My initial job was to dice the veggies and then to work on the roux. Boy, was I intimidated by that. Everyone who I have ever talked to about cooking has said that the roux is the toughest part to get right. It can burn, it can be too light, it will determine the flavor of the entire dish. Talk about pressure. The gumbo was going to ride on if I could get the roux to look a whole lot like this:

And success! A nice brick color was just what we were looking for. My advice: keep the burner on low heat and stir constantly. Feel free to bring a book along to pass the time.

While the other ingredients were added to the roux to cook, we began working on the Jalepeño Cornbread, of which our inspiration came from a combination of Chip’s college cookbook and this recipe:

Ina Garten’s Cheddar Dill Cornbread

Take out the dill, add the jalepeños. Pretty simple. We actually accidentally grabbed “Hickory Smoked Cheddar” rather than the regular cheddar, but it was quite a hit!

We suggest using pickled jalepeños in a jar. They save time since they are already diced and they also add a nice kick with a hint of sweetness from the pickling process.

As we stirred the gumbo and cooked the andouille, our reinvented cornbread recipe waited patiently for the oven to preheat.

Notice: Jalepeños, Cajun Andouille and Spices (do you see a trend here?)

As the gumbo simmered and flavors collided, there were lonely little okra pieces left over from the gumbo. We couldn’t just let them go to waste, so we decided to wing it with some friend okra. Apparently, Chip had mentioned to the med school friend that there may be a little extra crunch on top of the gumbo, but I have a confession… the okra didn’t even make it out the door.

They. were. divine. (and easy as can be). See here:

Chip & Lauren’s Easy Okra (real original name, right?)

  • Fresh okra
  • Cornmeal
  • Vegetable oil (or leftover grease from the andouille)
  1. Cut the okra into pieces about 1/2 inch thick.
  2. Rinse under cold water to get rid of the sliminess.
  3. Dust the okra lightly in cornmeal.
  4. Put them in a pan with the oil and fry ’em up nice and quick.
  5. Eat. (We sure did…)

Disclaimer: We can't claim to be the neatest of chefs, but we always promise to clean up.

Once those babies made it to this paper towel, they didn’t last long:

In fact, by the time our jalapeño cornbread made it out of the oven, the okra was already eaten… didn’t even make it to a plate. Sorry, med school class, it was too hard to resist. And here is the lovely cornbread, looking nicely browned around the edges:

After all that cooking, we quickly cleaned up and headed right out the door. Once the food was on the table, we never had a chance to take a picture of the final product. It was eaten up too quickly. I guess that’s a good sign, right?

But don’t worry, there was quite a pot luck spread including shrimp, crabcakes, beignets, red beans and rice, and many other dishes decked out in Mardi Gras style.

The party was wonderful and came complete with delicious food, great friends and plenty of beads. (Don’t worry, we didn’t do anything crazy to get them.) So all in all, my first Mardi Gras celebration was a success!

My next Cajun recipe endeavor? Crawfish étoufée. I’ll let you know how that goes.

So, do you have any great Mardi Gras plans or hopes to eat some delicious Cajun food for Fat Tuesday? Do tell.

As for now… Laissez Bon Temps Rouler!

DIY: Melting Pot at Home

14 Feb

Happy Valentine’s Day!

Today is the one day of the year when all couples spend romantic evenings together and all singletons celebrate “Singles Awareness Day.” However, often, both of those cost quite a bit of money. I am here to tell that that whether you are with that special someone or just having a night with the girls, I have quite the inexpensive, Melting Pot-worthy treat for you!

Cheese fondue. Yep, you know, the gooey goodness of cheese and deliciousness that graces a table of bread, Granny Smith apples and veggies.

Last night, my sweet boyfriend surprised me with a 3-course fondue dinner complete with two (yes, two) different types of chocolate – and he doesn’t even like chocolate. I’m going to toot his horn for a moment and say that not only was it absolutely the sweetest thing ever, but he also is quite the chef.

I’m here to be the first to tell you that you can have Melting Pot taste without the Melting Pot price – and all in the comfort of your own home.

Cheese fondue and Ratatouille: the Perfect Combo

Here are the ingredients for the cheese fondue:

  • 3/4 cup white wine
  • 1/4 cup dry sherry
  • 1 1/2 cups shredded Fontina cheese
  • 1 1/2 cups shredded Bavarian Bergkase cheese
  • 1/4 cup shredded Irish Cheddar
  • 2 teaspoons chopped scallions
  • 2 tablespoons corn starch

Wait?… corn starch? Yes, corn starch. The boyfriend went to his trusty friend, Alton Brown, for that tidbit of info. Check out around 5:30 for more info.

Important things to know:

  • Start with the liquids in the fondue pot on low heat and bring to a simmer. No need to let it boil too much.
  • Pour the cheese slowly into the liquid to let it melt as you pour and stir.
  • Keep it on low heat while you eat so the cheese doesn’t harden, but make sure to wait a second after dipping so you don’t burn your mouth.
  • Only use cheeses that are not super greasy. We tried Manchego one day, and while we love the taste of it in Spain on some bread with a little tomato and olive oil, it is less than satisfying when the oils take over and make the cheese gloppy. No one likes gloppy fondue.
  • Use dippers like Granny Smith apples, various types of breads, broccoli and carrots. All are delicious and even better covered in cheese fondue.

After a bit of mixing, when the cheese starts to look a lot like this:

Cheesy melted goodness

… get your dippers, take a sip of wine and go to town!