Welcome Weekend - Cocktail: The Gin Hound

      Weekend Update: 

You need a drink. And if you don't, we do. We recommend it be The Gin Hound. 

The Gin Hound, Photo: NK 

Gin has been the alpha and the omega in the cocktail evolution of my life thus far. The first "real" cocktail I ever consistently enjoyed was the Gin and Tonic. They were my go-to whenever I was out on the town for quite a while. I'd sweeten them with a splash of grenadine, ending up with a more drinkable yet still seemingly adult version of a Gin Rickey. 

The next spirit to spark my fancy was also in the clear family - Vodka. Thus, my drink of choice became the Screwdriver. Goes down easy, right?  When a maturer palette allowed me to actually appreciate the taste of certain liquors, I moved to the browns, Whiskey, Bourbon and Scotch, specifically. This also also coincided with the popularity of Mad Men and a major return to classic cocktails like the Old Fashioned and Manhattan. Good times! 

These days, I've come full circle. I still like all the others but I've come to appreciate the clean, herbal qualities of Gin all over again. Though it may be at its best with only light embellishment - give me a Gin and Cucumber-based cocktail any day - Gin also does great when paired with big flavors like Grapefruit. There's no need to dispense with fruit-driven libations when the winter months roll around. Grapefruit just happens to be great right now. You may even want to cook with it. Enjoy and thanks to the Food52 contributor who came up with this easy and delicious cocktail. 

The Gin Hound
Recipe from Food52/JRDSquared
Yields 2 Cocktails
Ingredients: 
3/4 Cups fresh Squeezed Grapefruit Juice
1 Tablespoon fresh Lemon Juice
4 Ounces of Gin *we like Bombay Sapphire
1 Ounce Sweet Vermouth
Ice 

Method: 
Combine the Lemon and Grapefruit juices. Fill a shaker with Ice and add the Gin, Vermouth and Juice. Shake well and serve on the rocks. We like to garnish ours with a wedge of Grapefruit. Cheers!

Weekend Round Up - Memorial Day Grilling

Welcome to our Memorial Day weekend round up! I've been looking forward to sharing some of the edible highlights of what was a lovely family gathering. Our barbecue, by my husband's special request (it was his birthday so he was running the show!), was anchored by a main course of Sausage and Peppers (my mom makes this dish and it's absolutely delicious). With the meat spoken for, I decided to take the opportunity to indulge my ever-growing vegetable obsession. I knew exactly where I would look for inspiration - to one of my favorite Italian chefs, in this case, Mario Batali.

Grilled Vegetable Salad, Italian Style, Photo: NK

I am always inspired by the way Italians treat vegetables. They just seem to have a knack for making them shine without overpowering their natural merits in any way. Batali's cookbook, Italian Grill, is a perennial favorite in our house. We cook from it summer after summer, but I had yet to try his recipe for mixed vegetables on the grill enhanced with a bright, citrusy marinade.  

I hope you enjoy this colorfully eye-catching grilled platter of meatless delights. It makes a stunning presentation and an even better impression once you taste it. As Mario reminds us, choose vegetables that are in season, and feel free to mix and match based on what looks best to you! 

Mario Batali's Capri-Style Grilled Vegetable Platter 
Very slightly adapted from cookbook, Mario Batali's Italian Grill 

Serves 6

Prepping our veggie platter, Photo: NK

Ingredients: 
1/4 Cup Red Wine Vinegar
3 Garlic Cloves, Minced
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin 
1 teaspoon dry Mustard
1 teaspoon Crushed Red Pepper Flakes 
1/2 Cup Extra Virgin Olive Oil
2 small Italian Eggplants, sliced into 1/2 inch thick rounds

Zest of one Orange, reserved. 

Juice of one Orange (optional Orange Rounds can be set aside for garnish)

1 large Yellow Pepper, cored, seeded, and cut into inch long slices 

12 Baby Zucchini, sliced half lengthwise or 4 small zucchini cut in quarters lengthwise

1 large or 2 small Red Onion, cut into wedges

1 small bunch Red Scallions, or regular Scallions (about 6-8), tops and bottoms trimmed

Small bunch very thin Asparagus, about 12-16 spears, tough ends cut off

Kosher Salt

12 large leaves of Basil, cut into think ribbons (chiffonade)

Method:
1. Place a large baking sheet on an outdoor grill and get it nice and hot (or indoors, use a grill pan or preferably a large smooth skillet atop two oven burners). 

2. Mix the marinade/vinaigrette! Combine Red Wine Vinegar, Garlic, Oregano, Cumin, Dry Mustard, Crushed Red Pepper, Olive Oil and the Orange Juice. Combine and set aside.  (Orange Zest will be reserved for garnish)

3. Brush Vegetables on both sides with the Vinaigrette and lay them on the baking sheets. You may need to grill in batches. Sprinkle the vegetables with Salt. Cook, turning once or twice, until just slightly charred. Keep an eye on the smaller veggies especially, as they may char quicker. Remove veggies as they are tender enough and cooked through.

Cook Times:
Eggplant will be 8-10 minutes, 
Yellow Pepper should be 10-12 minutes, 
Zucchini should take 6-8 minutes
Onions and Scallions should be about 4-6 minutes
Asparagus should grill for 5-7 minutes. 
Be sure to remove each vegetable as it is done.

To serve, arrange artfully on a large platter and sprinkle with extra Vinaigrette. Garnish with optional slices of Orange and sprinkle everywhere with Orange Zest. To finish, add your Basil ribbons and serve!! This is great warm or room temperature.

Caprese Salad with Nectarine & Buffalo Mozzarella, Photo: NK

Need a starter nibble?  Why not try my default plate of delectable Buffalo Mozzarella (or even Burrata--swoon!) with in season stone fruit (in this case, Nectarine) plus ribbons of Basil, and a drizzle of Olive Oil and Balsamic Reduction. To finish, just add a sprinkle of salt and pepper and you're good to go!








 
Now don't get me wrong, we do want to leave plenty of room for the meat on our barbie. Check out my mom's Sausage and Pepper masterpiece that we served along with my veggie platter. It was so good!

Sausage & Peppers by my mama, Photo: NK

Finally, a barbecue just ain't a barbeque without a refreshing cocktail to wash everything down. That's why we are declaring Paloma time! Learn a bit more about about the Paloma HERE. Now you may have noticed I am on a bit of a Grapefruit jag, so Palomas made with gorgeous, fresh-squeezed ruby red grapefruit seemed like a great idea. We serve ours Margarita-style with a salt rim. I am even gonna go out on a a limb and call it our official drink of summer 2014.  Here's the how-to below (to make it virgin, replace Tequila with Seltzer water in equal parts). 

Paloma-rita! Photo: NK

Paloma-Rita
Adapted from Drink Of The Week
Makes 1 Drink

Ingredients: 
2 Ounces of Tequila 
1 Ounce Lime Juice 
3 Ice Cubes
4.5 Ounces of fresh squeezed Ruby Red Grapefruit Juice
1 teaspoon Simple Syrup (make a batch in advance and store in fridge - learn how HERE) 
Kosher Salt/Coarse Salt
Lime Wedges

Method: 
Rim each glass with a Lime Wedge to moisten.
Pour Kosher Salt into a flat plate and invert the glass over it to create a salt rim. In a shaker, place a few cubes of ice, Tequila, Grapefruit Juice, Lime Juice and Simple Syrup. Give it a good shake and pour it into Margarita Glass. Garnish with Lime Wedge and serve.

There you have it, folks. A successful holiday barbecue for the books. We hope it'll help gain some inspiration for your next summer feast!

Pretty In Pink - Seasonal Fruits in Drinks & Hors D'oeuvres

Mother's Day was sunny and beautiful as ever this year, and my husband and I were blessed to be able to spend it with our two very special moms at a fun barbecue with the rest of the fam. For one reason or another, my brain's been a bit fried lately, and as a result, I had been having trouble thinking up a plan for my usual responsibility, the hors d'oeuvres. Sure, I could have consulted this blog I know for lots of tried and true nibbles (after all, bite-sized appetizers really are my favorite), but I was just in the mood to try something brand new, ideally using the best produce of the season. 

Sweet & Savory Strawberry Cream Cheese Toasts + Rosemary Crisps with Mascarpone & Apricots, Photo: NK

Only a day away from the big event, the answer came, and not a moment too soon! A basic hors d'oeuvre served at my good friend's baby shower would provide the inspiration for today's strawberry cream cheese sweet and savory toasts. Date nut bread slathered with whipped cream cheese and then topped with a sliced ripe strawberry ended up being the most amazing and easy to make treat - sweet yet not too sweet. After undertaking some further research around cream cheese and date nut bread, I learned that this combination is also reasonably famous in retro food history. My variation using semolina bread will take on more of a sweet/salty quality, but I recommend both versions for your next party. They could not be simpler and with strawberries in season now, they're a wonderful way to showcase everyone's favorite berry. 

Hors d'oeuvres aside, a complimentary beverage that our moms would love also seemed in order. For this, I turned to the peak season fruit I've been eating non-stop lately - the Grapefruit. Trust me, grapefruit is particularly fantastic right now. You should go out and get some next chance you get. 

I am happy to say that what I came up with was a drink that's pretty in pink and refreshing and summery as they come. I even decided against adding alcohol this time (I know, "who are you and what have you done with Mr. & Mrs. Neurotic Kitchen?). Rest assured that I bet this would be mighty delicious with a shot of vodka or gin in it, should the mood strike. 

Need more nibble ideas? Also pictured above you will find Savory Rosemary Wafer Crackers (we like 34-degrees brand) spread with luxurious Mascarpone Cheese and topped with a slice of fresh Apricot or any other in season stone fruit. Finish them with a sprinkle of black pepper and serve right away! 

Simple & Refreshing Grapefruit Soda, Photo: NK

Simple & Refreshing Grapefruit Soda
Makes enough for 6 Drinks 

Ingredients:
Juice and Pulp of 1 Ripe Grapefruit - for syrup base
3 Tablespoons Agave Syrup
6 Sprigs of fresh Rosemary
24 ounces Seltzer Water
About 12 Ounces Ruby Red Grapefruit Juice (fresh squeezed or from a bottle)

Method:
First, make some Shortcut Grapefruit Syrup:
Combine the juice of 1 very ripe Grapefruit with 3 Tablespoons Agave
To make your drinks: 
Set up 6 short tumbler glasses and add to each 2 Tablespoons Grapefruit Syrup.
Next, fill each glass 2/3 of the way with Seltzer Water and add 3-4 Ice Cubes. Stir.
Pour two big slashes of fresh squeezed pink grapefruit juice or bottled pink grapefruit cocktail. Garnish with Rosemary Sprigs and enjoy!

Sweet & Savory Strawberry Cream Cheese Toasts
Serves 8

Ingredients:
1 Round Loaf of Seeded Semolina or other crusty bread, cut into thin slices then cut into thirds.
1 tub Whipped Cream Cheese
2 Tablespoons Agave or Honey
Olive Oil 
Coarse Salt 

Soon to be toast, Photo: NK

At least 12 Ripe Strawberries hulled and halved

Method:
1. Sprinkle sliced Bread with Olive Oil (I like to apply my oil by pouring some into a small bowl and dabbing some scrunched up paper towel in it before stamping it onto the surface of the bread - the method works really well~) and toast until slightly golden. While toast is still warm, sprinkle with Coarse Salt. 

2. In a separate bowl, lightly mix about 4 ounces of the Cream Cheese with 2 Tablespoons Agave and gently combine. If you require more Cream Cheese mixture you can repeat this process later. 

3. When ready to serve, spread a follow of sweetened Cream Cheese onto each toast and top with a Strawberry half. Serve immediately and enjoy!

In Season: Grapefruit - Panzanella Salad with Red Grapefruit, Avocado & Fennel

Beautiful Ruby Red Grapefruit, Photo: NK

Citrus Fruits really hit their peak in the winter season, and Grapefruit is no exception. So when I got my hands on a really gorgeous Red Grapefruit, I knew it deserved a very special preparation. 

I've made many a salad using citrus and fennel before (like this Blood Orange and Fennel Salad), but never a Panzanella. If you aren't familiar, Panzanella is a Tuscan Salad preparation and yet another fantastic way to use leftover bread (a method in the same spirit as our last Tuscan dish, Pappa al Pomodoro). Panzanella is typically a Summer Salad made with chunks of often stale Bread incorporated throughout (more info on its history HERE). When the salad dressing soaks through these little croutons of goodness, extraordinary things happen. As you might imagine, many such humble dishes arose as a way to make peasant food as delicious as possible. When I happened on a wonderful wintery riff on Panzanella from a blog called the The Vintage Mixer, I knew it was just the thing. 

With a few very minor tweaks to tailor this lovely recipe to my taste, the result was quite extraordinary.The key to this dish is using extremely ripe Red Grapefruit. If you are looking for a wonderful Summer Panzanella, my go to recipe is from Ina Garten. Check it out HERE. 

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Photo: NK

Lightly Adapted from The Vintage Mixer
Serves 3-4

Ingredients:
For the Salad
1 large Fennel Bulb, tough middle discarded, and then thinly sliced
1/3 Red Onion, thinly sliced
1 large and very ripe Ruby Red Grapefruit, peeled and cut into bite sized sections
1 Ripe Avocado, cubed


For the Panzanella Croutons
4 Slices Round Semolina Loaf cubed, or Crusty Bread of your choice (about 1.5 Cups)
1 Tablespoon Olive Oil 
1/4 teaspoon Smoked Hot Spanish Paprika, or Regular Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper

Finished Chunks of Bread, Photo: NK

For the Dressing 
Scant 1/4 Cup Fresh Red Grapefruit Juice
1 1/2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Agave Syrup or Honey
1/4 teaspoon Salt
1/8 teaspoon Pepper
3 Tablespoons chopped Fennel Fronds

Method:
Prepare the Bread Cubes by placing them in a ziploc bag or bowl, drizzling with Olive Oil, sprinkling with the Spanish Paprika, Salt and Pepper. Shake or mix until evenly coated. Lightly toast the Breadcrumbs on a cookie sheet in toaster or oven until golden. Set aside. 

Next, combine all the dressing ingredients, and set aside. 

To prepare, Toss Grapefruit, Onion, Fennel and Bread Cubes together and sprinkle with a good amount of the dressing (you may have leftover). Sprinkle some of the remaining dressing over the Avocado. Plate the salad, dot with the Avocado, garnish with some Fennel Fronds and serve!

VOILA!

Photo, NK