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posts tagged ‘recipe’

Peach Bourbon Ice Cream

Friday, July 5, 2013 at 01:07 PM - Posted by Megan - (0) comments

Juicy peaches at the peak of ripeness are one of my favorite summertime treats. And there’s nothing like creamy, homemade ice cream to keep you cool on a hot day. This easy-to-make recipe combines fresh, flavorful peaches with a touch of bourbon and honey sweetness. The result? A perfectly refreshing, warm-weather delight that’s sure to be a winner at your next summer party.

peach bourbon ice cream
Recipe adapted from Cooking Light, with my additions of bourbon and honey to kick it up a notch. Churn up a batch and enjoy!

Peach Bourbon Ice Cream

  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Bourbon whiskey
  • 1 tablespoon honey
  • Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm. Note: this ice cream is best eaten the same day it’s made.

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    Savor the Flavor of the Cayman Islands

    Tuesday, February 5, 2013 at 04:02 PM - Posted by Megan - (0) comments

    Besides stunning scenery and super-friendly locals, the one thing that Grand Cayman Island clearly doesn’t fall short on is flavor. While visiting this tropical paradise during the Cayman Cookout, I was fortunate enough to savor some of the very best that the isle has to offer. From just-caught Ahi tuna and Wahoo fish, to locally grown breadfruit and cassava, to small batch rum that’s barrel aged under the ocean, the island-inspired cuisine of Cayman is undeniably distinctive, fresh and vibrant.

    Cayman Cookout headlining chefs Eric Ripert, José Andrés and Dean James Max have shared a few of their recipes that capture authentic island flavor, yet can be easily created using ingredients found Stateside. For a true taste of the Cayman Islands at home, try the zesty chicken and mushroom paella that José fired up during his beachfront cooking demo, Eric’s grilled swordfish that he served at the Barefoot BBQ event, or Dean’s refreshing tuna coconut ceviche from the Harvest Dinner at The Brasserie. Bon appétit!

    jose andres demoing how to make paella
    Chicken and Mushroom Paella (serves 6)
    Recipe by José Andrés, as served during his Cayman Cookout Demo

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 3 large, ripe tomatoes
  • 1 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
  • 1/4 teaspoon saffron threads
  • 1½ pounds chicken thighs, preferably boneless and skinless, chopped into bite-size pieces
  • Kosher salt, freshly ground black pepper
  • 1/2 pound mixed mushrooms, such as shiitake, portobello, crimini and oyster, cut into large dice
  • 4½ cups chicken stock
  • 1/2 cup dry sherry
  • 2 cups Calrose rice
  • 10 blanched almonds, ideally Marcona
  • 1 clove garlic
  • 1/2 bunch of Italian parsley
  • 1/2 cup frozen peas

  • Slice tomatoes in half, and grate each on a box grater over a bowl. Discard skins; set pulp aside. Heat 2 tablespoons olive oil in a large pan over high heat. Lightly season chicken pieces with salt and pepper, and brown on both sides until deep golden. Remove chicken from pan and set aside.

    Fry mushrooms until browned in oil and chicken fat. Set aside. Set 18-inch paella pan over two burners at high heat on the stove top, and heat 1/3 cup olive oil. Add tomato pulp and cook until darkened, about 5 minutes. Add paprika and saffron, and cook for about 1 minute. Add chicken pieces and mushrooms; add sherry and cook until evaporated. Add chicken stock; bring to a boil.

    In a food processor or mortar, puree parsley, garlic and almonds, with a tablespoon or two of water until smooth and stir into pan. Sprinkle rice across the pan and stir until the grains are submerged, then don’t stir again. Cook on high heat for 10 minutes, rotating the pan on the two burners to distribute heat. Using a small spoon, test rice and stock and add salt as needed. Reduce heat to medium-low and continue cooking for 6 minutes. Test rice again. If it is still hard, continue cooking for 2-4 more minutes.

    In the final 2 minutes, sprinkle frozen peas over the top and return heat to medium-high, listening for a crackling sound to ensure the bottom is toasting but not burning. Remove from heat, cover with paper towels and let sit for 5 minutes. Use a metal spoon to scrape toasted rice from bottom of pan and serve.

    Image courtesy of Creations Unlimited, Cayman Islands

    jose andres, eric ripert & anthony bourdain  at the barefoot bbq
     Grilled Swordfish with Fennel & Tomato Vierge (serves 6)
    Recipe by Eric Ripert, as served at the Cayman Cookout’s Barefoot BBQ

    Grilled Swordfish & Fennel

  • 6 Swordfish fillets*
  • Herbes de Provence, as needed
  • Olive oil
  • 1 fennel bulb, thinly sliced
  • ¼ cup lemon vinaigrette (or preferred vinaigrette)

  • Season the swordfish fillets with salt, pepper, Herbes de Provence, and olive oil. Reserve. Grill to desired temperature.*Swordfish can be replaced by Striped Bass or Halibut

    Place the sliced fennel in a small bowl; dress with lemon vinaigrette. Season with salt and pepper. Top fish with this mixture before serving.

    Tomato Vierge

  • ½ cup tomato oil (can be replace with Extra Virgin olive oil)
  • 4 tablespoons sundried tomatoes, chopped
  • 2 tablespoons capers
  • 2 tablespoons basil, diced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons shallots, diced
  • Juice of 1 lemon, medium

  • Combine all ingredients in a bowl and let marinate for 10 minutes. Season with salt and pepper. Drizzle over fish of choice.

    Image courtesy of Creations Unlimited, Cayman Islands

    chef dean james max - tuna tartare
    Ahi Tuna Coconut Ceviche (serves 6)
    Recipe from Dean James Max, as served at The Brasserie’s Harvest Dinner

    Tuna

  • 1 pound Sushi grade ahi tuna (blood line out)

  • Trim and cut tuna into smaller workable portions. Slice tuna into thin strips and small dice.

    Coconut Sauce

  • 1 can coconut milk (unsweetened)
  • 1 Serrano pepper or scotch bonnet
  • 2 tablespoons ginger
  • 1 teaspoon fish sauce
  • ¼ cup sugar
  • 1 lime

  • Dice the peppers (keep seeds for extra spicy) and ginger. Add to the pot with the coconut milk, sugar and fish sauce. Bring to a boil and immediately turn down to a low simmer for about 10-15 min. Take off the stove and let sauce completely cool. Strain and refrigerate.

    Ceviche Mix

  • 1 bunch cilantro
  • 1 Serrano pepper (seedless)
  • 1 bunch green onions
  • 1 red bell pepper

  • Chop the cilantro; thinly slice the bell pepper and Serrano peppers. Slice the green onions and combine all the ingredients together.

    To Serve: In a bowl, add the diced tuna, the ceviche mix and coconut sauce. Mix well and season with salt, pepper and squeeze of fresh lime juice. Serve in coconut shells over ice!

    Image courtesy of The Brasserie

    chef dean's pumpkin soup
    Local Pumpkin Soup with Land Crab, Honey & Barrington Espresso Cream (serves 6)
    Recipe by Dean James Max

    Soup

  • 1 medium local pumpkin (halved and roasted with honey and butter until soft)
  • 2 tablespoons butter
  • 2 chopped yellow onions
  • 2 chopped leeks
  • 6 cups chicken stock
  • 4 tablespoons honey
  • 2 tablespoons chopped garlic
  • 1 cup heavy cream
  • 1 teaspoon clove
  • 1 teaspoon nutmeg
  • Salt and pepper

  • Sauté onions and leeks with butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Scoop out the pumpkin flesh from the squash and add it in the mixture with the honey and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream and bring the soup back to a boil. Season with clove, nutmeg, salt and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.

    Cayman Land Crab

  • 1 pound land crab (or other available crab)
  • 4 tablespoons butter
  • 4 seasoning peppers
  • 1 tablespoon chives

  • Brown butter in sauté pan, once golden remove most of the oil and leave browned butter solids. Heat pan on medium heat and sauté seasoning pepper and chives for 3 minutes. Turn heat up to high and add land crab quickly sauté crab for 2 minutes. And season with salt and pepper.

    To Serve

  • ½ cup cream (whipped)
  • 1 teaspoon ground espresso

  • Place the warm land crab equally in 6 serving bowls. Spoon a tablespoon of cream next to the crab. Pour the hot soup in the bowl and garnish with the chives.

    Image courtesy of The Brasserie

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    Alobar Restaurant Celebrates the Year of the Pig

    Saturday, November 10, 2012 at 02:11 PM - Posted by Megan - (0) comments

    Happy one year anniversary to Alobar! Since opening in November 2011, this cutting-edge dining destination in Long Island City has taken “pub grub” to new heights, and has become renowned for serving rustic nose-to-tail American fare paired with carefully selected craft beers, whiskeys and handcrafted cocktails. Alobar even earned a coveted place on Michelin Guide’s 2013 Bib Gourmand List.

    Alobar’s owner Jeff Blath and chef Ian Kapitan

    To celebrate its first anniversary on November 15th, Alobar is hosting a week of especially delicious events:

    Whiskey Tuesday with Four Roses Bourbon | Tuesday, November 13th: To kickoff the celebrations, Beverage Director Chess Lankford presents a complimentary tasting of Four Roses Bourbon, along with a brand rep to share insights on each variety of the Kentucky spirit.

    Alobar Charcuterie Night | Wednesday, November 14th: Paying homage to its favorite meat curing styles, Alobar is offering one large platter of eleven of the tastiest house-made delicacies ($50; serves 2-3), with varieties including: Pig Ear Terrine, Duck Breast Prosciutto & Foie Gras-Apple Terrine.

    Anniversary Beer Dinner | Thursday, November 15th: Commemorate Alobar’s one-year with an indulgent 5-course menu (including Smoked Trout, Grilled Quail & Rosemary Sausage, Roasted Rack of Lamb & Braised Shoulder, and more) paired with beers from San Diego’s Stone Brewing Company ($50 for dinner & pairings, view the full menu here).

    Weekend Pig Roasts | Friday & Saturday, November 16th-17th: Kick up your heels and get ready to pig out at Alobar’s weekend-long pig-filled feast served family-style ($30 per person for mains & sides).

    Reserve your spot today! AlobarNYC.com | 718.752.6000 | 46-42 Vernon Boulevard, LIC NY
     
     And to savor the flavor of Alobar at home, mix up their addictive Maple Bacon Popcorn recipe:

     Maple Bacon Popcorn | Recipe from Alobar (serves 6)

  • 1 teaspoon olive oil
  • 1 pound thick-cut bacon
  • 3/4 cup maple syrup
  • 1 teaspoon fresh-ground black pepper
  • 1/2 teaspoon salt
  • 6 cups basic popcorn
  •  
    Preheat an oven to 350°. Heat the olive oil in a skillet over medium heat. Add bacon strips and cook until crisp, turning occasionally. Remove bacon to a paper towel-lined plate; reserve 2 tablespoons bacon drippings.

    Crumble bacon. Toss bacon, drippings, maple syrup, black pepper, and salt with popcorn. Spread popcorn mixture in a single layer on a parchment-lined baking sheets and bake for 10 minutes, rotating trays halfway through, stirring occasionally. Serve hot. Enjoy!

    Images courtesy of Alobar Restaurant

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