emeraldowl

Posts Tagged ‘Lime juice’

Weekly Boozer: Cuban Bul

In Uncategorized, Weekly Boozer on August 21, 2011 at 9:53 pm

It’s no bull. It’s a BOOL. This is a beer spritzer which is popular in Cuba. It’s refreshing, cool and an easy sipper for the summer! I’m a sucker for anything with lime in it and this is a real treat. Enjoy.

CUBAN BUL

1/3 cup fresh lime juice
1 (12 ounce) bottle of pilsner beer, chilled
1 (12 ounce) bottle of ginger ale, chilled
4 lime slices, optional
plenty of ice!!
 
*if you like a sweeter spritzer add a Tbsp or two of Agave or simple syrup.
 

Directions: Combine the first 3 ingredients in a pitcher, we used Beck’s for the beer (*sweeten if you like); serve over ice with lime garnish. Sip your day away! This makes about 4 glasses – so feel free to double or triple the recipe!!

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Fourth of July: Tested Recipes

In Baking, Cooking, Uncategorized on July 5, 2011 at 9:00 pm

Our neighbors invited us over to a BBQ, it was very last minute. Not that it wasn’t appreciated – I mean we have neighbors who say hi, invite you to church and cook you dinner. It’s like a dream or a movie, only this one isn’t in black and white (name that movie). Anyways, I wanted to take something along. It’s just who I am. I like to contribute and so these are the two recipes we tried:

Thomas Keller’s Creamed Summer Corn

Photo courtesy of trissalicious.com
  • 6 ears supersweet corn, shucked
  • 1 large lime
  • 3 tablespoons butter, unsalted
  • Salt
  • ¾ to 1 cup heavy cream
  • 1/8 teaspoon cayenne
  • 1 ½ tablespoons finely chopped chives
  1. With a sharp knife, cut vertically down each ear of corn to slice off the kernels.  Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
  2. Grate the zest of the lime, preferably with a microplane grater; set aside.  Cut the lime in half.
  3. Melt the butter in a large frying pan over medium heat.  Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.
  4. Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.
  5. Stir in ¾ cup cream, the cayenne, and lime zest.  Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn.  Add up to ¼ cup more cream if desired for a creamier texture.  Add salt to taste and stir in the chives.
This is a show stealing side dish. The lime had everyone asking what is in here??? It is honestly one of the best cream corn recipes I have tried and it was super easy to make. Leave it to Keller to make another dynamite dish with so few ingredients! This will definitely make future appearances at our table.

 

Banana Caramel Whoopie Pies (Annie Eat’s)

 For the recipe CLICK HERE.  Some friends turned us onto this website and this particular recipe. I would have just re-posted, but it is long and you really should go see how Annie eats…

Anyways, I followed the piping directions for the whoopie pies and they turned out picture perfect (that is just as this picture shown from Annie’s website – Thanks!) My favorite, favorite part (yes so good it must be said twice) is the caramel frosting. It is divine. You do end up with excess frosting and we used it for a fruit tray and I would honestly make the frosting again just for this purpose. So good!! The banana “cake” is also very flavorful and the perfect texture. So if you love whoopie pies or have always wanted to try them – this is your recipe.

 

 

Weekly Boozer: Mexican Beer + Jerky

In Cooking, Uncategorized, Weekly Boozer on April 16, 2011 at 7:56 pm

Mexican beer is a staple in our house. It’s our Coors… or Bud… guess we ain’t into domestic beers. Except, good ol’ Shiner.  But, on most given days you will find Corona (that’s currently cooling in the fridge now), XX, Modelo, or Pacifico.  I like them all with lime and they are all very refreshing and easy drinking beers. There is not a lot to say about these beers… perfect for summer, great gold color?… ugh tastes real good and perfect for cooking – there!

This week I decided to try out a recipe I clipped out of a Food & Wine magazine years ago using Mexican beer as a jerky marinade. (Original recipe here – I denoted my changes in green) So tonight we are drinking Corona and eating jerky… that was marinated in Corona – double boozer?

Mexican Lime Jerky

Recipe adapted from and picture courtesy of Food & Wine

2 large jalapeños, halved
1 small bunch of cilantro
1 cup fresh lime juice and zest from limes
1 quart light Mexican beer, such as Corona
1/4 cup soy sauce
1/4 Worcestershire
2 cloves of garlic, crushed
1 Tbsp cracked black peppercorns
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
Coarse salt, for sprinkling before drying the meat

Directions

  1. In a mini food processor, puree the jalapeños (can seed one or both if you don’t like the heat!) and cilantro along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, Worcestershire, crushed garlic cloves, crushed peppercorns and the remaining 3/4 cup of lime juice.
  2. Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.
  3. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
  4. Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks. (or so they say – mine is only two days old…) It is great, packed full of flavor. You don’t necessarily taste Corona, but you do get the lime, cilantro, soy and a small warmth from the peppers at the end.  It all in all beats store-bought jerky and is such an easy and adaptable recipe! I look forward to trying new and future flavor combos. Oh and it has a great texture – dry, chewy – but not jaw breaking. I guess it has a good snap, but won’t make you regret breaking off a piece!

Weekly Boozer/Cupboard Keeper: Gin & Tonic

In Cupboard Keepers, Uncategorized, Weekly Boozer on March 5, 2011 at 7:04 pm

Gin is by far not the most popular of libations on the market.  If you are not a fan, by all means disregard the recipe, but not the tonic water.  I personally love gin – especially the smell (no I didn’t eat glue as a child, why do you ask?).  A good Gin & Tonic is one of my favorite cocktails.  Not only is it delicious, but it only has three ingredients and is incredibly simple to make.

Gin is liquor prominently flavored by juniper berries; however, depending on the brand or type of gin you purchase it could be accented by lemon, orange, anise, cinnamon, lime, coriander, or any other variation of spices.  Choosing a gin which you like is essential – after all there are only three ingredients at work here and that makes them all very important.  I am currently drinking Bombay Sapphire, but also enjoy Tanqueray (which is called a “T & T”) and Hendrick’s Gin.

Ingredient #2 brings me to the Cupboard Keeper side of things:

Tonic Water.  It is a carbonated soft drink in which quinine and sugar is dissolved, and is consumed for its distinctively bitter taste.  My favorite is Q Tonic, since we moved I can not purchase it locally, and so stock up when I see it.  This is my second choice (Fever Tree – which has lots of awesome products!!!)  and I am sure there are other great tonics out there… but having a good quality tonic can take this cocktail from being mediocre to fabulous – as well as other beverages which call for the ingredient.  That is why for me it is a cupboard keeper! Especially for the liquor cabinet… if you have it on hand you can serve up a classy cocktail for guests in no time!

 

Gin & Tonic:

Depending on your preferences this drink can be made in ratio of 1:1, 1:2, 1:3, or 2:3
2 ounces Gin
4 ounces Tonic
about 1 Tbsp fresh lime juice (lime wedge to garnish if desired)
and ice

Directions: Place the ice cubes in a glass with the ice coming near the top. Squeeze in fresh lime juice, followed by gin and top with tonic water. Stir well; Garnish with lime wedge, and serve immediately.

Sure it’s not the fanciest cocktail you’ll ever make, but it is: quick, easy, and delicious.  So why complicate things? Here’s hoping there is Gin & Tonic in your future – or at least some good quality tonic water 😉