Chef Eric Debuts Pickled Pepper Bloody Mary

Pickled Pepper Bloody Mary

·         Pickled Infused Vodka ingredients:

o   6 bottles vodka

o   1 QT Pickled Jalapenos in Liquid

o   4 Pickled Fresno Peppers

o   1 Fresh Fresno Pepper

o   1 Fresh Jalapeno

o   Infuse for minimum of 48 hours.

o   Strain, bottle.

·         Green Juice Ingredients:

o   2 Dozen Green Tomatoes

o   8 Green Bell Pepper

o   6 Cups OJ

o   6 Cups Pineapple Juice

o   1 Cup Lime Juice

o   Blend all ingredients until smooth

·         Directions Cocktail:

o   Grab high ball glass

o   Fill glass with ice

o   Add 1 ½ oz of Pickled Pepper Vodka

o   Fill glass with Green Mix

o   Jalapeno Garnish

Garlic Dill Bloody Mary

·         Garlic Dill Infused Vodka Ingredients

o   6 Bottles Vodka

o   1 quart Pickle Juice

o   10 Pickles

o   1 oz Dill

o   Infuse for minimum of 48 hours.

o   Strain, bottle.

·         Tomato Juice Mix

o   6 Cans Tomato Juice

o   1 Can Piquillo Peppers (113 oz)

o   1 Can Crushed Tomatoes (113oz)

o   1 Cup Cajun Seasoning

o   1 Cup Pickle Juice

o   ½ Cup Lime Juice

o   2 Cups Hot Sauce

o   Fill high ball glass with ice

o   Add 1 ½ oz of Garlic Dill Vodka

o   Fill with Tomato Mix

o   Pickle Garnish

Chef Eric believes that food speaks a universal language.  He has worked with Chef Jean-Louis Le Massion from Le Petite Café in France, Chef Giovanni Brunell at Il Tratattoire da Familia in Italy, and Master Chef Lee Ho of Otani from Japan. 

The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation. 

  

Watermelon and Avocado Salad by Celebrity Chef Annabel Langbein

Who doesn't love watermelon!?
When the Summer heat drains us, this Summer Salad refreshes.  

Most of us eat watermelon by itself as a juicy fruit snack, but it also works well in savory salads.

This recipe makes a great summer side dish or starter.
You can replace the mozzarella with feta or blue cheese.

This is a fun, tasty recipe excellent for the this holiday weekend!

Prep time   5 mins

Serves       6-8 as a starter

• 1 small or ½ large watermelon, cut into chunks
• 2 just-ripe avocados, cut into chunks
• 6½ oz mozzarella or bocconcini, torn into small chunks
• 10-12 cherry tomatoes, halved (optional)
• juice and finely grated zest of 2 limes
• 1 tsp very finely chopped red chili (optional)
• salt and ground black pepper
• a small handful of basil leaves, torn roughly

To garnish (optional)

lime halves

Place watermelon, avocado, mozzarella or bocconcini and tomatoes, if using, in a bowl and toss gently. Pile onto a serving platter, sprinkle with lime juice and zest, chili, if using, and salt and pepper. Top with basil leaves and garnish with lime halves.

Watermelon and Avocado Salad can be prepared in advance, covered and refrigerated for up to 4 hours until needed.

This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.comhttp://amzn.to/1GxXv0v

To preview the series go to http://bit.ly/1iKu2FW.

For more great Annabel Langbein recipes see www.annabel-langbein.com

Pantry Escapades: Shrimp Salsa

I was trying to use up my CSA veggies and I ended up creating a lunch and dinner for two days!

I used a can of rinsed low-sodium black beans, three large yellow tomatoes chopped, two small red tomatoes, 2 small sweet peppers, chopped.

I then added the juice of two lines, fresh diced avocado, a handful of husked ground cherries ( little orange pearl 'tomatoes' that are sweet!) and sliced up an ear of corn kernels.

I tossed all the ingredients with sea salt, pepper, and cilantro, and added a handful of frozen cooked shrimp. 

I love making this recipe because you can use whatever is on hand! 

Pantry Escapades: Tacos Bake, Mason Jar Oatmeal, and Scones

Since our wedding, we’ve gotten into the takeout routine, and now are trying to cut back on that to save money. 

We belong to the local CSA, and yesterday Steve got some wonderful cantaloupe, tomatoes, squash, carrots, onions and peppers. Being a part of the CSA is interesting because every week we anticipate what we are going to get, as opposed to going to the farmers market and specifically picking out corn, etc.  It’s made me a more innovative cook.

Last night I pulled out the canned chicken, seasonings, cornbread mix and thawed black beans and corn (that I had made from a bag o beans, soaked and had several containers of beans, for 49 cents). Steve chopped up the peppers and onion, and we had ourselves a taco bake- I poured the prepared cornbread mix (Jiffy, 25 cents) on top of the seasoned taco mixture and baked. YUM! Plus, lunch for today.

I also made chocolate chip scones (thanks to pal Ronnie’s present for my bridal shower- a basket of Trader Joe’s goodies!).

AND I tried Mason Jar Oatmeal. We got many generous wedding gifts, many of which were gift cards to Williams-Sonoma. I got the apple cinnamon cranberry steel cut oats for $5.99 (not a terrible price, but still too high and too full of sugar and flavorings).

I didn’t love all the added stuff, so I added a pouch of Trader Joe’s organic flax and oats to the Mason jar to cut the sweetness, along with a scoop of the WS oats, a cup of boiling water from my glorious Cuisinart PerfecTemp kettle, plus nutmeg, honey, and walnut. I mixed it up, put the lid on, and let it sit, and cool. Before bed I put it in the fridge.

I wasn’t sure how it would be bc I usually do microwave insta-oats in the am, and it’s never any trouble.

But, early this morning at work, there were no bowls, spoons or even cups to be found, so I ate it cold out of the jar. (the mason jar wouldn’t fit in the microwave either!)

And it was good!

I was sick earlier this week, and still have a cough, but I decided to work out today, and was hungry. The oats-in-a-jar were creamy, satisfying, and tasty. I’ll make a bigger portion next week and add in more things from my pantry: cranberries, almonds, cashews, nutmeg, cinnamon, and honey.

DINNER: Seafood Alfredo Trimble…cream, parmesan, peppers, onions, tomatoes, frozen shrimp and canned crabmeat (again, all pantry and CSA items!) over pasta