Cinema, Cuisine and Cocktail : "Down With Love"

It happens sometimes: you and your sister circle are all experiencing men troubles. Instead of wallowing, why not get together for a girls night in? And do I have the PERFECT movie and meal for you!!

An homage to the zany romantic comedies of the early 1960s starring Doris Day, Rock Hudson and Tony Randall, Down with Love is hilarious!!

From Wikipedia:

New in New York City, Barbara Novak arrives at Banner House to present her new work Down with Love, a book the intent of which is to free women from love, teach them to enjoy sex without commitment, and to replace the need for a man with things such as chocolate. Following her rules would, she believes, help to give women a boost in the workplace and in the world in general.

A night with the girls for a little sisterhood, laughs (not to mention oogling the very dreamy Ewan McGregor!!) only needs a perfect menu. In honor of the rules of the novel, I've come up with a chocolate-filled menu that is sure to make you forget about your men troubles!

The Menu:
Assorted Sliced Fruit
Chocolate-Hazelnut Panini
Chocolate Bread Pudding
Chocolate Peeptini

Chocolate-Hazelnut Panini

Recipe Courtesy of Country Living

Ingredients

1 loaf(s) Ciabatta 1/2 cup(s) Hazelnut Or Almond Butter
2 tablespoon(s) Honey
1/4 teaspoon(s) Salt
teaspoon(s) Ground Cloves
1 bar(s) (4-ounce) Bittersweet Chocolate
2 tablespoon(s) Butter, melted

Directions

Cut the ciabatta into 5- by 3-inch rectangles and split horizontally.
Stir the hazelnut butter, honey, salt, and cloves together and spread about 1 tablespoon onto each of 4 of the bread rectangles.
Layer with the chocolate and top with remaining bread. Brush with butter and grill in a press until the chocolate melts.
Cut into small triangles and sprinkle each with sea salt to serve.

Chocolate Bread Pudding

Recipe Courtesy of Martha Stewart

Ingredients

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions

Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

Chocolate Peeptini

Recipe Courtesy of Peep Drinks

Ingredients

2 oz vodka
1/2 oz creme de cacao
1 marshmallow peep
2 tbsp chocolate syrup

Directions

Dunk peep in Fox’s U-Bet brand chocolate syrup. Add ingredients to shaker filled with ice, then pour into martini glass. Add remaining chocolate syrup.

Optional: Before pouring drink into martini glass, wet the rim and invert the glass into a saucer dusted with hot chocolate mix or finely grated dark chocolate.

Cinema, Cuisine and Cocktail : "True Blood"

I know, I know.. "True Blood" isn't a movie, it's a television show, but I'm very proud to say that thanks to my efforts (but mostly as a result of Christopher Meloni joining the cast! LOL), my sister is the newest True Blood fan.

She has been catching up on Season One over the past few weeks, so that she could be rightfully prepared when the show returns in June, and I thought that it would be the perfect opportunity to put together a Vampire-theme party menu for New Year's Eve. My plan is to rent Season Two on Netflix, get my familia together and take a virtual trip to Bon Temps, Louisiana to hang out with Sookie, Lafayette and the gang!!

The Menu:
Shrimp Scampi Po-Boy on Garlic Bread
Louisiana Red Beans and Rice
Red Velvet Vampire Bite Cupcakes
Vampire Kiss Martinis

Shrimp Scampi Po-Boy on Garlic Bread

Recipe courtesy Emeril Lagasse, Food Network

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon Essence
4 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
1/4 cup dry white wine or Vermouth
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon finely grated lemon zest
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chiffonade basil
1 loaf Garlic Bread, recipe follows
Finely grated Parmesan cheese, garnish

Directions:

In a bowl, lightly season the shrimp with the Essence.

In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise

1 stick unsalted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup finely grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced fresh parsley

1 teaspoon dehydrated garlic flakes

1/2 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

Serve hot.

Louisiana Red Beans and Rice

Recipe Courtesy of La Belle Cuisine


Ingredients:

1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces
3 garlic cloves, crushed
1 1/2 cups chopped yellow onion
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon Creole/Cajun seasoning,
such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Tabasco sauce to taste
4 cups hot cooked rice

Directions:

Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. Serve over rice.

Red Velvet Vampire Bite Cupcakes

Recipe Courtesy of Vino Primo

Ingredients:

-3 cups cake flour
-1 ½ tsp. baking soda
-1 ½ tsp. salt
-1 tbsp. cocoa powder (for a more chocolate flavor use 4 tbsp.)
-2 ½ cups sugar
-1 cup buttermilk
- ½ cup vegetable or canola oil
-1 ½ cup plain yogurt

-2 eggs
-3 ounces red food coloring (no less!)
-1 tsp. old white wine (can also use white distilled vinegar)
-2 ½ tsp. vanilla extract
-1 recipe or 2 cans of white buttercream frosting
-1 can cherries w/ filling
-1 ounce red food coloring

Directions:

1. Pre-heat oven to 350 F.
2. Sift dry ingredient together.
3. In a separate large bowl, blend wet ingredients.
4. Slowly add dry to wet. Do not over mix.
5. Evenly divide batter between the well of 24 to 30 muffin tin lined paper cups.
6. Bake until center springs back when lightly pressed in center 18 to 22 minutes.
7. Let cupcakes cool to room temperature before frosting.
8. Add one ounce of red food coloring to cherry filling.
9. Use pointed object to make two “vampire bite” puncture marks on each cupcake. (I use a meat thermometer.)
10. Using your pointer to drizzle cherry filling downward from puncture holes to simulate bleeding.

Vampire Kiss Martinis

Recipe Courtesy of Merlotte's Bar Book

Ingredients:
1 part Vodka (chilled)
1 part Champagne
1 part Chambord

Directions:

Pour vodka, then top with Champagne.

Finish off with the "blood": pour some of the Chambord over the back of a spoon to make it float. Garnish with a Blood orange slice.

Cinema, Cuisine and Cocktail : "Roman Holiday"

If you haven't watched the classic film, "Roman Holiday",what are you waiting for?!?! Funny, sweet, romantic, you will root for Gregory Peck & Audrey Hepburn, and you'll want to visit all of the places scene in the movie. Perhaps your first time watching the movie should be an event for all to enjoy, so I've put together an Italian feast that Princess Ann would've enjoyed during her stay!!

The Menu:
Stuffed Mushrooms
Italian Wedding Soup
Limoncello Gelato
Sangiovese

Stuffed Mushrooms

Recipe Courtesy of Italian Chef Blog

Ingredients:

24 (two 8 ounce packages) large white stuffing mushrooms
1 small yellow onion, diced
4 tablespoons olive oil, plus extra for drizzling
1 cup bread crumbs
1/2 cup freshly grated Parmagiano-Reggiano cheese
1 tablespoon parsley, chopped
1 clove of garlic, minced
salt and freshly ground pepper to taste

Preheat the oven to 400°F. Clean the mushrooms, then remove and finely chop the stems. Place 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion to the pan and sauté until onion is soft and translucent. Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.

Combine bread crumbs, Parmagiano-Reggiano cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Add the cooked mushroom stems and onion and mix together well.

Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.

Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.

Italian Wedding Soup

Recipe Courtesy of Cooks.com

Ingredients:

1/2 lb. meat loaf mix (ground beef and pork)
2 tablespoons fresh parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 quarts water or broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Serve with warm Italian bread.

Limoncello Gelato

Recipe Courtesy of Epicurious

Ingredients:

2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese*
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup limoncello or other lemon liqueur plus additional for serving

Directions:

Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.

Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.

Cinema, Cuisine and Cocktail : "Fried Green Tomatoes"

Yes, it's the quintessential chick flick. Yes, Mary Louise Parker will make you do that "ugly" cry in it. Yes, your significant other will stare at you oddly when you scream out "Towandaaaaaaaaa!!!!".

But "Fried Green Tomatoes" also happens to be a terrific movie full of inspiration for foodies everywhere.

I've put together a simple southern meal that I think Ruth and Idgie would've served at the Whistle Stop Cafe. Why not invite your besties over for an evening of good grub and girl power?

Fried Green Tomatoe Po' Boys

Recipe Courtesy of Yahoo Shine

Ingredients:

French bread baguettes
Rémoulade Sauce Shredded lettuce
Fried Green Tomatoes
Cooked bacon (No pork on your fork? Feel free to use Turkey Bacon!)
Avocado slices

To make the fried green tomatoes:

Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
Vegetable oil

Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Rémoulade Sauce
Stir together 1 cup mayonnaise, 1/4 cup sliced green onions, 2 Tbsp. Creole mustard, 1 Tbsp. chopped fresh parsley, 1 Tbsp. minced fresh garlic, and 1 tsp. horseradish. Cover and chill until ready to serve.

Directions:

Cut baguettes into 6-inch lengths. Split each lengthwise, cutting to but not through the other side; spread with Rémoulade Sauce. Layer with lettuce, Fried Green Tomatoes, bacon, and avocado.

Praline Turtle Cake

Recipe Courtesy of Country Living

Ingredients

1/2 cup(s) Butter
1 cup(s) Brown Sugar
1 can(s) (14 ounces) Sweetened Condensed Milk
1 cup(s) Chopped Pecans
2 cup(s) All-Purpose Flour
3/4 cup(s) Unsweetened Cocoa
2 cup(s) Granulated Sugar
1 1/2 teaspoon(s) Baking Powder
1 1/2 teaspoon(s) Baking Soda
1 teaspoon(s) Salt
2 large 2 Large Eggs
1 cup(s) Sour Cream
1/2 cup(s) Canola Oil1 teaspoon(s) Vanilla Extract
1 teaspoon(s) White Vinegar
1/2 cup(s) Fudge Topping
1/2 cup(s) Chocolate Chips, melted

Directions

Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.

Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Memphis Iced Tea

Recipe Courtesy of The Neelys, Food Network

Ingredients:

Ice
Whiskey
1 can soda
Sweet iced tea
Lemon slices, for garnish

Directions:

Fill 4 tall glasses with ice cubes. To each glass add a shot of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.

Cinema, Cuisine and Cocktail : "The Hangover"

"The Hangover" was one of those movies that I initially didn't want to see. I like "Dude Flicks" as much as the next girl, but you've seen one, you've seem 'em all, ya know? I was sadly mistaken, the movie was hysterical, and I know I'm not the only one who will be going to see "The Hangover 2",which opens later this month.







To celebrate the sequel, I have crafted a menu that the sizzling, succulent and with an alcohol content that could possibly get you sauced!

The Menu:
Bourbon-Grilled Jumbo Shrimp
Roast Salmon with Pinot Noir Syrup
Penne alla Vodka
Frozen Cocktail Pops- Margaritas, Mango Daiquiri, Blue Martini

Bourbon-Grilled Jumbo Shrimp

Recipe Courtesy of Monkey Dish


Ingredients:

1 tbsp. minced garlic
1 tbsp. chopped fresh basil
1 1⁄2 tsp. ground black pepper
1⁄2 cup olive oil
36 jumbo shrimp, peeled and deveined, tails left on
8 tbsp. unsalted butter
1 tbsp. light brown sugar
1 tbsp. bourbon
Salt and pepper, to taste

Directions:

Combine garlic, basil, pepper, and oil; add shrimp. Marinate 1 hr. refrigerated.
Melt butter, add brown sugar, bourbon, salt, and pepper and cook 3-5 min., or until the mixture foams; set aside.
Working with six shrimp at a time, lay the shrimp flat, side by side, and all turned the same way. Push 2 soaked wooden skewers through each set of six, sliding one skewer through at the point where the meat and tail meet and the second skewer through at the other end. This will keep the shrimp from twisting.
Grill shrimp 2-3 min. per side, basting with bourbon butter, and again when they come off of the grill. Serve immediately

Roast Salmon with Pinot Noir Syrup

Recipe Courtesy of the Pittsburgh Post Gazette

Ingredients:

1/2 cup sugar
2 cups pinot noir wine
1 fresh rosemary sprig, plus 1 teaspoon chopped
4 salmon steaks (about 1/2 pound each)
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter

Directions:

Preheat the oven to 450 degrees. Put the sugar in a heavy saucepan, preferably nonstick and with rounded sides, and turn the heat to medium. Cook, without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat and carefully add the wine.

Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 cup, about 10 to 15 minutes.

Heat a nonstick ovenproof skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Cook for 3 minutes, then turn the salmon and cook for another 3 minutes. Check to see that the salmon is medium rare or thereabouts (it should be), remove it and keep it warm, or cook for another minute or two if you like.

When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat to medium-low. Cook until the butter melts, add some salt and pepper and remove the rosemary sprig. Taste and adjust the seasoning, then serve over the fish, garnished with the chopped rosemary.

Penne alla Vodka

Recipe Courtesy of Giada De Laurentiis, Food Network

Ingredients
1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Directions
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Frozen Cocktail Pops


Margarita Popsicles - Recipe Courtesy of Hostess with the Mostess

Ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish

Special Equipment:
4 small cups (recommended: Dixie), 4 popsicle sticks

Directions:
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

Mango Daiquiri Ice Pops - Recipe Courtesy of Yummly

Ingredients:
3 cup mangoes (chopped peeled, 2)
6 tbsp light rum
1/2 cup granulated sugar (superfine)
2 tbsp water
1 1/2 tbsp fresh lime juice

Directions:

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup
Pour into molds and add sticks
Freeze at least 24 hours

Blue Martini Ice Pops - Recipe Courtesy of Epicurious

Ingredients

1 1/2 cups water
1/4 cup sugar
6 strips fresh lemon zest (1/2 lemon)
3 tablespoons gin
2 tablespoons dry vermouth
1 tablespoon blue Curaçao

Special equipment: 5 (1/3-cup) ice pop molds and 5 wooden sticks

Directions
Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

Cinema, Cuisine and Cocktail : "The Woman in Red"

In honor of Rock the Red Pump™ day (coming up in two short days!), I decided to put together a very very special Cinema, Cuisine and Cocktail post. When thinking of what movie to use, it didn't take me very long to go to the 80s comedy, "The Woman in Red": Gene Wilder, Gilda Radner, Kelly LeBrock, GREAT soundtrack by Stevie Wonder.... hilarious movie!!! While it's admittedly not a movie synonymous with HIV/AIDs prevention,(It's about a married man trying like hell to cheat on his wife! lol) we can still enjoy the movie AND be aware!



The Ultimate Barbecued Chicken

Recipe courtesy Tyler Florence, Food Network

Ingredients

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Roasted Garlic Mashed Red Potatoes

Recipe courtesy of Life's Ambrosia

Ingredients

1 lb red potatoes, cleaned, scrubbed and cut into quarters
1 bulb roasted garlic (recipe follows), skin removed
1/4 cup half and half
2 tablespoons butter
salt and pepper to taste

Directions

In large pot of water, boil the potatoes until a fork can be inserted and removed easily from the potatoes. About 10 minutes. Strain.
Return the potatoes to the pot add roasted garlic, half and half, butter and salt and pepper. Mash until potatoes are your desired consistency.

Roasted Garlic

You will need:

1 bulb garlic
1 tablespoon butter
1 teaspoon lemon juice
kosher salt

Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color.

Roasted Red Pepper and Parmesan Biscuits

Recipe courtesy of Epicurious.com

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
1/3 cup finely chopped drained bottled roasted red peppers, patted dry
1/4 cup freshly grated Parmesan cheese
3 tablespoons milk

Directions

In a bowl whisk together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper, add the butter, and blend the mixture until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.

Red Rooster Cocktail

Recipe courtesy of I love Chicken Wings

Ingredients

1 1/4 ounces 151-proof rum
1/2 ounce crème de noyaux
6 ounces guava juice

Preparation

Splash of grenadine
Build in a collins glass with ice.

Cinema, Cuisine and Cocktail : "The Mistress of Spices"

I saw this movie recently and I knew that this would be the perfect choice to pair with a spicy, romantic meal (With a few sweet surprises!) for the newest installment of Cinema, Cuisine and Cocktail.



Synopsis by the Internet Movie Database:

A baby girl is born in a destitute family in India, who regard her birth as a dowry-debt. This child grows up, and her parents realize that she is special with powers to find lost things as well as forecast calamities. Bandits come to know of her existence, and in their quest for wealth, abduct her, but she manages to escape and lands on a shoreline where a woman is teaching young girls how to be mistress of spices. She is inducted into this group, and named Tilo. She is mistress of Sesame seeds, and like all others must follow the 3 Dictums to wit: look after desires of others; never leave the spice store; and never touch anyone else's skin. Tilo is then trained to walk over fire, and control her senses. When she matures, she is placed in charge of a store 'Spice Bazaar' in San Francisco, where she caters to an older Indian man called Dadaji, a male named Kwesi, a woman named Myisha, a taxi-driver named Haroun Rehman, Jagjit and his mother, as well as a man named Doug and his girlfriend. She prepares special spices and mixes them to improve their lives. Tilo starts to get attracted to Doug, breaking the first rule; she also leaves the store to visit Haroun, and she starts to feel - thus breaking all the sacred rules. Watch what impact this has on her customers, and on her very life herself.





Keema Biryani

Recipe Courtesy of Neel's Corner

Ingredients:

2 1/2 cups rice, ( half Boiled with 1tsp cumin seeds, salt and bay leaves)
2 lbs mince meat (beef, chicken or lamb)
2 tbsp red chili powder
Salt to taste
1/2 cup oil
2 onions, sliced
1/2 bunch mint leaves, chopped
6 green chilies, whole
2 tbsp garlic ginger paste
2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
5-6 tomatoes, chopped
1/2 cup dry plums
1/2 bunch coriander leaves, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tbsp all spices powder (garam masala)
Few Bay leaves

Preparation:

Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.

Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.

In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.

Alu Gobhi

Recipe Courtesy of Pepperfool.com

Ingredients

2 lbs. potatoes, cut into 1/2" cubes
4 oz. ghii (or 1 stick butter)
1/2 C. oil, mustard (or as little as 1/4 C.)
1/2 tsp rai (black mustard seeds)
1 onion, medium, chopped
2 Tbs. ginger, fresh, finely slivered
2 tsp. amchoor, ground (dried green mango)
1 1/2 tsp haldi, ground (turmeric)
1 1/2 tsp dhania, ground (coriander)
1 1/2 tsp jeera, ground (cumin)
1 tsp. paprika, powder
1 tsp. mirch, lal, powder (cayenne)
1/4 tsp hing, powder (asafoetida)
3 lbs. cauliflower, cut into flowerets
2 tomatoes, fresh, ripe, peeled, diced
salt to taste

Directions

In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter.

Pour in the mustard oil. [To prepare mustard oil for cooking, heat until oil just begins to smoke, then let cool a bit. Reheat and begin cooking.] When the oil is hot (but not smoking), add the mustard seeds. Almost immediately they will begin to pop. Stir in the onion and toss until lightly browned. Reduce heat and add all remaining spices. Cook, stirring constantly, until lightly toasted.

Add cauliflower and fry a little bit, until cauliflower is to the point that it and potatoes both need the same amount of cooking time to be fully cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water to keep everything from sticking/burning, but this probably wouldn't be necessary if I used non-stick cookware.]

Add potatoes and tomatoes, cover, and cook until done.
Add reserved ghii/butter and salt to taste.

Kesari Phirni

Recipe Courtesy of Monishgujral.com/

Ingredients:

Milk (full cream)-1 ltr/ 5cups
Rice flour (chawal ka atta)- 100 gm/ ½ cup
Sugar- 1 cup/ 200gm
Salt a pinch
Green cardamom – chhoti elaichi powder- 3 gm/ 2/3 tsp
Rose water(gulab jal)- 4-5 drops
Pistachios (pista)- 50 gm/ ¼ cup
Saffron (kesar) dissolved in 10 ml milk)-1 gm/1/4 tsp
Rose petals -10

Method:

In a heavy pan , heat half milk and bring to a slow boil.
Dissolve the rice flour in the remaining cold milk and slowly add to hot milk .Continue to cook over a very low heat , stirring constantly until the mixture becomes thick like a light custard.
Add sugar and a pinch of salt and cook for 2-3 minutes till the sugar is completely dissolvedcool , add cardamom powder , rose water and mix well.
Pour in a bowl garnish with saffron and chopped pistachios on top.
Chill and serve.

Hot Spiced Ginger Rum

Recipe Courtesy of Laurie Knoop, Heat Magazine

8 ounces water
4 slices fresh ginger
2 cloves, whole
1 teaspoon granulated sugar
2 ounces of Rum
1 cinnamon stick
Pinch of nutmeg

1. Bring water, ginger, cloves and sugar to a simmer over mediumhigh heat for 3 minutes.
2. Place Rum in mug. Strain the boiling water mixture into the rum glass.
3. Add a pinch of nutmeg and stir together with cinnamon stick.