Food For Thought Thursdays: Ina Garten's Tequila Lime Chicken

I love Ina Garten's cooking show, The Barefoot Contessa, on the Food Network. Ina always creates the most fabulously simple dishes like this week's Tequila Lime Chicken. Perfect for grilling this weekend. Enjoy!

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeño pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

*photo and recipe courtesy of BarefootContessa.com

Tea For Two - Takashimaya New York

To say I'm a lover of tea is an understatement. The freshness of lemongrass invigorates, calming chamomile soothes and those laced with fruits satisfy my sweet tooth. One of my favorite tea companies, Takashimaya New York, offers a wide variety of tea. Your tea-loving bridesmaids will love the wooden boxed sets. Be sure to try the budding flower with the glass teapot. So beautiful to watch. Enjoy!

Rose Tea
Lemongrass Tea
Budding Flower Tea
Simplistically beautiful glass pot

Food For Thought Thursdays: Summer Cocktails

One of the best things about Summer is finding a new favorite cocktail. Think something fun, cool, light and deliciously sweet. My new fave...definitely the Pineapple Persuasion. Kudos to Carolyn for developing this recipe.
Pineapple Persuasion


Berry Lemonade Make it for adults only by adding a shot or two of your favorite vodka.

Rose Sangria

**images and recipes courtesy of their respective sites

Food For Thought Thursdays:Grilled Peaches with Mascarpone and Agave

There's something about the thought of grilled fruit that never sat right with me. But that dear readers, was before I had grilled pineapple and yes, peaches. I was at a lovely lawn party that was catered of course. When I came across Leslie's foodie blog, I knew I had to share the experience with you. Enjoy!

Grilled Peaches with Mascarpone and Agave
Peaches(however many you want to serve)
Mascarpone Cheese(3 tbsp per 1/2 peach)
Agave Nectar(no specific amount)
Basil(1 leaf per whole peach)
Demerara Sugar

Preheat your grill to around 400
Cut your peach in half and remove the pit
Grill cut side down for about 5 minutes
While peaches are grilling mix the cheese and a bit of agave nectar together to sweeten the cheese up a bit.
Scoop about 3 tablespoons of cheese onto each peach half.
Drizzle with agave nectar and sprinkle some demerara sugar on the top. Place some basil on each peach.

EAT PEACH....LICK PLATE(**Leslie's words but my sentiments, exactly!)
recipe and image courtesy of Leslie

Food For Thought Thursdays: Grilled Shrimp with Mango rice

Grilled Shrimp with Mango Rice
*recipe and image courtesy of Sara's Kitchen
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Preparation
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Food For Thought Thursdays: Passionfruit & Citrus Cheesecake and Passionfruit Coconut Sorbet

One of the best things about the summer season is the abundance of fresh fruit available. I love passionfruit and found two incredible recipes on Cafe Liz that I had to share with you. Because these desserts are so luxe and rich, they would be the perfect ending to a lighter, more delicate meal of a citrus -infused fish entree. I really like the presentation of the ice cream in the passionfruit shells, coconut would be very stylish as well. Ejoy!
Passionfruit Citrus Cheesecake

For one 16-centimeter cake (approximately 6 centimeters tall):

For the filling:
600 grams cream cheese (I use 500 grams 5% fat, and 100 grams 30% fat)
200 grams passion fruit (weight including shells)
6 tablespoons sugar
2 eggs
zest of 1 lemon
zest of 1 orange
juice of 1/2 lemon

For the crust:
120 grams plain cookies
40 grams butter

For the glaze (optional):
2 tablespoons sugar
1/2 cup orange juice

Preheat the oven to 160 degrees Celsius.

Blend the butter and cookies in a food processor until you have thick crumbs, and pack into the bottom of your prepared baking ring or spring-form pan, so that you have an even layer of crust.

Cut open the passion fruits, and scoop out the yellow insides into a bowl. I don’t bother to strain out the seeds, since that’s what makes the cake look like it’s passion-fruit flavored, but you could. Mix with the rest of the filling ingredients.

Pour the filling into the crust, and put into the oven. After about 10 minutes, cover the top of the cheesecake with foil, to keep it from browning. Let bake for about an hour.

Then, turn off the oven, and let the cake cool down in the oven for at least 1/2 hour (you can crack the door open slightly.)

Once the cake begins to approach room temperature, take it out of the oven and let it sit for a few more hours, until it is completely cool. At this point, you can safely remove the baking ring/spring form pan without the cake falling apart. If you followed all these steps patiently, your cake will look like the one in the top photo, and not the disaster I described. Chill.

Top with glaze before serving (optional): Reduce the orange juice and the sugar in a saucepan, until thick and glossy. Spoon over slices of cake before serving. The glaze will be absorbed into the cake if left to sit on it in the fridge; therefore, it’s best saved for the last minute.

Passionfruit Coconut Sorbet

15 passion fruits (about 750 grams with the shells)
3 cups coconut cream
1 cup sugar
water (optional)

Slice open the passion fruits, and scoop out the filling (seeds and all). Mix with the coconut cream and sugar (and the optional water). Chill if ingredients are not at refrigerator temperature. Churn in your ice cream maker according to the instructions. Once the ice cream is frozen, put in the freezer to harden.

**recipes and images courtesy of Cafe Liz

Food For Thought Thursdays: Lamb Burgers with Spicy Onion Marmalade

Everyone loves a great burger. If you're looking for a different taste, this recipe is perfect.. The weather has finally warmed up for good (fingers crossed) and now is the perfect time to fire up the grill, call a few friends over and enjoy the day.


Spicy Onion Marmalade
Both recipes adapted from BrooklynFarmhouse

2 large red onions, peeled and thinly sliced into half moons
2 large yellow onions, peeled and thinly sliced into half moons
4 tablespoons extra virgin olive oil
1/2 teaspoon thyme leaves, chopped
3 whole dried chiles or 1 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1 teaspoon honey

Heat the olive oil in a large, heavy saute pan over medium heat until hot. Add the onion slices and stir to coat. Add the thyme, chiles, salt, and a few grindings of black pepper. Turn the heat down to low.

Cook the onion mixture, stirring occasionally, until the onions have cooked down and have caramelized, 30-45 minutes. Add a tablespoon of water if you notice the onions sticking to the bottom of the pan.

Stir in the honey and the balsamic vinegar to taste. Taste and correct for salt. Remove any remnants of the whole chiles (if using) before serving.

Lamb Burgers
1 pound pasture-raised ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
Baby arugula
Sharp white cheddar, to taste
Whole wheat rolls or hamburger buns

Preheat the grill. In a medium bowl, combine the lamb, the cumin, the fresh and ground coriander, the garlic, and the salt. Mix gently with your hands (do not over mix or your burgers will be tough). Form into four even balls, then flatten the balls slightly.

Place the lamb patties on the grill. Cook until grill marks appear, 3-4 minutes. Flip patties over and cook on the other side for another 3-4 minutes for medium rare. (Cook longer for a more well-done burger.)

Place each burger on a warmed roll or bun, top with cheddar cheese, a dollop of the spicy onion marmalade, and arugula.

Food For Thought Thursdays: Vanilla Bean Shortbread with Berries and Whipped Cream

I found the most amazing strawberries and blueberries at the market this week. I've made the best smoothies but I want to try something a bit different for the weekend. This week's recipe is something light, fruity and absolutely delicious! Enjoy!

Vanilla Bean Shortbread
from Cooking Light May 2009 and online

Makes 32 servings (serving size: 1 piece)

Ingredients

* Cooking spray
* 9 ounces all-purpose flour (about 2 cups)
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup canola oil
* 1/2 cup sugar
* 1 vanilla bean, split lengthwise (or 1 TBL Vanilla Bean Paste)

Preparation

1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Food For Thought Thursdays: It's Cocktail Time

A close friend invited me to a shindig next month at her amazing new home in Washington, DC and she has yet to settle on the menu. Since the weather has warmed up, we'll be hanging in your backyard. I thought I'd share a few of the recipes I'll be sending her way. So how I think this just volunteered me as the sous chef.
Asian Salmon Cakes
Herbed Goat Cheese Mini Flans
Rosemary & Parmesan Crusted Asparagus
Chicken Pesto Pizza

Food For Thought Thursdays: Asparagus and Leek Quiche

Leek & Asparagus Quiche:
1 pie shell, pre-made crust is fine
a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)
2 leeks, washed and trimmed
3 strips of bacon, cooked & crumbled (or 1/4 cup of diced ham)
3 eggs
pinch of nutmeg
1 cup of heavy cream or half & half
3/4 cup of Gruyere cheese, shredded
salt & pepper

If It's Good Enough For A Grand Duke

Grand Duke Alexei Alexandrovich of Russia to be exact. I tried this glorious cocktail over the weekend but I tweaked the presentation just a bit. A stemless martini glass did the trick beautifully. But for the life of me, I couldn't find any Chartreuse. Maybe next time...wanna join me?

Grand Dukes Nectar
2 oz (60 cl) Brandy
1 oz (30 cl) Jamaican Rum
2 tsp (1 cl) Chartreuse
1 Tbls (1½ cl) Cold Black Tea
1 oz (3 cl) Champagne
1 tsp (½ cl) Sugar
1 tsp (½ cl) Lemon Juice

Instructions: Combine all ingredients, except the champagne, into a shaker with fine ice. In a tumbler add the champagne. Shake the other ingredients and pour into tumbler with Champagne, stir. Garnish with orange twist.

Food For Thought Thursdays: Lemon Cupcakes

Since Spring is officially starting this week, I thought to myself, let's celebrate with cupcakes! What's more sunny and fun than lemons? Cherry B has found the perfect recipe. If you have children, have fun in the kitchen and let them frost the cupcakes. They'll love it, trust me.

1 cup butter, softened
4 eggs
2 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk
½ recipe Lemon Curd (Recipe follows) or 1 cup purchased lemon curd
1 recipe Lemon Frosting (Recipe follows)

Tip For buttermilk- if you don't have buttermilk you can substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1 cup of total liquid. stir and let stand for 5 minutes before using.

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.
3. Bake in a 350˚ oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean
4.Let cool completely. To assemble cupcakes remove center of cupcake using the cone method. Set cone aside. Trim the excess tip of the cone. Fill the lemon curd. Replace cone. Frost with lemon frosting and garnish with lemon peel.

Lemon Frosting
Finley shred 1 teaspoon lemon peel; set aside. Combine two 3-ounce packages cream cheese, softened; ½ cup butter, softened; and 1 teaspoon lemon juice. Beat on medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beat well. Gradually beat in 2 ½ to 2 ¾ additional sifted powdered sugar until frosting reaches spreading consistency. Stir in lemon peel.

Lemon curd (I halved this recipe for cupcakes)

1 cup sugar
2 tablespoons cornstarch
3 tablespoons finely shredded lemon peel
6 tablespoon lemon juice
6 tablespoons water
6 beaten egg yolks
½ cup butter cut in to pieces

1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to saucepan. Cook to gentle boil. Cook and stir for 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of curd with plastic wrap. Chill at least 1 hour for up to 48 hours. Store in refrigerator for up to a week or freeze for up to 2 months.
*Curd may need to be sieved for a smoother texture
* Use room temperature egg yolks

Food For Thought Thursdays: Buttermilk Waffles with Cherry Almond Sauce

When preparing today's recipe, I realized I hadn't done breakfast! Long overdue, wouldn't you say? I found this incredible recipe on Epicurious.com and had to share. Perfect for Sunday brunch. Enjoy.


Ingredients
1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)
1 cup cherry preserves
1/2 teaspoon almond extract
2 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon (scant) salt
2 cups buttermilk
9 tablespoons unsalted butter, melted, divided
Lightly sweetened whipped cream or plain yogurt

Preparation
Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.

Preheat oven to 300°F. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.

Place waffles on plates. Top with whipped cream and cherry sauce.

For My Sweetheart

It's no secret I'm a big fan of custom cocktails. They're the ideal way to personalize your celebration. When I came across the Sweetheart Magatini on bloomacious, I knew it would be perfect a wedding. The name says it all.

Sweetheart Mag-atini:

2 oz top shelf tequila
1 oz Cointreau
1/2 oz rose's lime juice
1/2 cup raspberry juice
1 teaspoon super fine sugar

Pour all ingredients over crushed ice in a cocktail shaker and serve in a large martini glass. Garnish with lime, or a fresh raspberry on a cocktail pick.

Food For Thought Thursdays: Stuffed Chicken

Have you ever gone to a restaurant, ordered your meal and wondered at the mechanics of it? I have several times, particularly when there is some sort of stuffing/filling involved. There are several reasons why I love Tastespotting and this week's recipe, Chicken Stuffed with Gouda, Spinach and Proscuitto, is one of them. They give away the secrets. Enjoy!

Food For Thought Thursdays: Lobster Macaroni and Cheese

An incredibly decadent take on the ultimate comfort food...so what time's dinner?
Lobster Macaroni and Cheese
By Michael Smith, Chef at Home
Ingredients
1 box of penne pasta
1 sticks of butter
2 x garlic cloves, chopped
1/2 cup of flour
1/2 cup of white wine
1 can of evaporated milk
4 cups of milk
1 tbsp of paprika
2 tbsp of Dijon mustard
1/4 tsp of cayenne pepper
8 oz of cheddar cheese, grated
8 oz of Monterrey jack cheese, grated
Salt and pepper
2 x 1 lb. lobsters, cooked and shelled
2 cups of breadcrumbs

**Check out Butter and Sugar for complete directions**

Let Them Eat Cake

While reading one of my favorite design blogs by the lovely Jennifer, I came across this cake. Now I don't normally plan children's parties, but if I did, this cake is a must! I can just see the fascinated expressions on the kid's faces. It's like an edible box of crayons. And speaking of bday parties, I want to send a very special birthday shout out to my mom who turns 70 today. And trust me when I say, she doesn't look a day over 60. Gotta love those genes!

Food For Thought Thursday (but on Wednesday)

I know I'm a day early but just in case you were scouring your recipe book for a killer cranberry recipe. Andrea's Cranberries with Orange Zest and Port would be incredible spooned over your turkey or alongside your mother's pound cake. Enjoy!

Ingredients
1 cup (240 mil) ruby red port
6 cups fresh cranberries (1-1/2 pounds/680 g), picked over and rinsed
1-1/2 cups (263 g) granulated sugar
2 tablespoons fine orange zest
1/4 teaspoon salt

Preparation
1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Garnish with strips of orange zest.

Food For Thought Thursdays: Mushroom and Spinach Crepes with Goat Cheese

Happy Thursday Everyone! Where has the week gone? I don't know about you but I love cheese, the creamier the better. So when I found this incredible recipe for Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle, it seemed to be calling my name. Did I mention I love spinach also? This recipe would be perfect for Sunday brunch or slightly modified in smaller portions for your next dinner party. Be sure to pair it with a crisp white wine. Enjoy!

Ingredients:
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 tablespoon butter
8 ounces mushrooms (sliced)
1 tablespoon thyme (chopped)
4 ounces spinach
salt and pepper to taste
1 splash dry sherry
1/4 cup balsamic vinegar
4 whole wheat crepes (or crepes)
1 handful goat cheese (grumbled)

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until just starting to caramelize, about 5-9 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the butter and let it melt.
5. Add the mushrooms and thyme and season with salt and pepper and saute until they start to caramelize.
6. Add the sherry and deglaze the pan.
7. Add the spinach and saute until it wilts.
8. Reduce the balsamic vinegar to a syrup like consistency in a small sauce pan.
9. Place some of the mushroom and spinach mixture into a crepe followed by some goat cheese and balsamic syrup drizzle and fold.

New Cocktail of the Month: Blushing Geisha

Be sure to check out our new COTM: Blushing Geisha. Designed with the utterly delish Ty Ku liqueur, it's sure to your new fave and a hit with your guests. Very smooth, fruity and unabashedly feminine. Cheers! As always, be sure to enjoy your fab new cocktail responsibly.