Category: Eat

Mar 24

Tangerine Cream Martini Recipe

The tangerine cream martini is a delicious blend of freshly squeezed juice, vanilla vodka, and orange liqueur. Great for brunch and happy hour, or any hour for that matter!

This may not be the most classic Mad Men-style martini you’ve ever come across, but it sure is delicious, and definitely worth a try. The key is getting hold of some freshly squeezed juice. If you can find freshly squeezed tangerine juice, the bolder flavor and more vibrant color will give your cocktail an added dimension of greatness. Freshly squeezed orange juice will be perfectly fine as a substitute.

Tangerine Cream Martini – What You’ll Need:

  • 1 oz vodka
  • 1 oz vanilla vodka
  • 1 oz orange liqueur
  • 6 oz freshly squeeze tangerine or orange juice
  • 1 wedge lime

Tangerine Cream Martini – What You’ll Need To Do:

Fill your martini glass with ice water and set it aside.

Add a half a cup of ice to a cocktail shaker then add in the measured ingredients, and squeeze the lime into the shaker as well. Secure the lid and shake well for about 8-10 seconds. Dump the ice water out of the martini glass and then strain the shaker contents into the glass. Serve immediately.

No garnish is necessary, but a twist of orange or lime peel would be a nice addition.

Tangerine Cream Martini

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Jan 15

Shrimp Chiles Rellenos

Rick Bayless grills up some delicious chiles rellenos stuffed with shrimp and cheese on Mexico: One Plate at a Time

This is a great chile relleno recipe that doesn’t involve battering and frying, which I would say is the most intimidating aspect of making chiles rellenos at home. Instead, Chef Bayless grills the stuffed chiles in corn husks in order to both steam them and hold in the contents. If you don’t know where to find corn husks, I’ve seen them both in Mexican grocery stores (obviously) or even the Mexican section of many supermarkets. Just don’t forget to soak them before use!

FUN FACT: Chiles rellenos translates to stuffed chiles.

Shrimp-Chiles-Rellenos

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Dec 18

Cajun Stir Fry Recipe – Sausage, Peppers and Onions

Cajun Stir Fry (9) (Large)This may be the easiest MasterChomp dish to date, but it’s also one of the tastiest. Kielbasa may seem out of place here, and I realize that Andouille sausage is the more authentic option, but in my experience the Kielbasa has just the right flavor and texture for this dish. Certainly feel free to substitute Andouille if you prefer. Basically, this is just a quick and delicious weeknight meal that usually yields enough for lunch the next day as well.

I also do a version of this dish with shrimp and sausage. If you’d like to add shrimp, basically just coat them in olive oil and Cajun seasoning and then toss them into the stir fry in the last two minutes of cooking.

Cajun Stir Fry – What You’ll Need:

  • 1 package Kielbasa sausage
  • 1 box Zatarain’s® Red Beans & Rice or Black Beans & Rice
  • 1 yellow or white onion
  • 2 green bell peppers or large poblano peppers
  • 2 Tbsp olive oil

Cajun Stir Fry – What You’ll Need to Do:

Prepare the box of Zatarain’s as directed. This will take about a half hour to cook, so be sure to start it before preparing the stir fry.

Cut the kielbasa sausage into bite-size pieces. Roughly dice the onion and peppers into similar sized pieces. Heat a wok or large skillet over high heat and add two tablespoons olive oil. Then add the cut-up Kielbasa and stir until it starts to brown.

Then add the onion and peppers and stir fry until the onion is translucent and the peppers have softened and started to brown.

Spoon a generous amount of the Zatarain’s onto a plate or large bowl and then top with the stir fry. Serve with hot sauce to taste.

Cajun Stir Fry (8) (Large)

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