The Ginger Snap Cocktail

Happy Friday!!

Ginger Snap Cocktail And Happy Holidays as well.  I can’t believe there are just 13 days left until Christmas (and 15 days until my Birthday)!  This Holiday season is flying by, but at least we’ve got 2 weekends left before the big day.  Ample time for Holiday cocktail parties.  This year, I’m serving up this Ginger Snap Cocktail.  Ginger is a favorite spice of mine, so I decided to come up with an easy-to-make cocktail that’s just bursting with ginger flavor.

The Ginger Snap starts with Malahat Spirits Co. Ginger Rum.  Malahat Spirits Co. is a local San Diego distillery that makes small batch rum and flavored rums (spiced and ginger).  With their Ginger Rum, Malahat Spirits Co. infuses rum with fresh, peeled ginger.  100% natural!  You can actually see bits of ginger floating around in the rum, so you know it’s legit.  Next, the rum is balanced with homemade ginger simple syrup and freshly squeezed lime juice.  Finally, the drink is finished with ginger beer and a simple lime wedge garnish.  That’s right, we’ve got some triple ginger action here!  Crisp, light and refreshing, the Ginger Snap is the perfect libation for any festive Holiday fête.  Continue reading for the recipe.

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Pumpkin Chicken Chili [Giveaway]

Today I’m giving away a gorgeous KitchenAid 4 Quart Cast Iron Pot PLUS I’m sharing an easy (and healthy!) recipe for Pumpkin Chicken Chili.

Pumpkin Chicken Chili Let’s start with the chili. Freshly ground chicken thighs, skin and all, are sautéed with onions, bell pepper and garlic until fragrant and brown. Flavor and body are added by way of chile powder, red pepper flake, cumin, pumpkin beer, pumpkin purée, red beans and fire-roasted tomatoes. The chili is finished with a dollop of rich sour cream, cilantro, crunchy pumpkin seeds, and a squeeze of fresh lime juice. Made in just one pot, this comforting fall soup comes together in under an hour!  Rich, bold flavors.  Hearty, satisfying texture.  So.  Yum.  Continue reading for the recipe, and giveaway details.

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Avocado Toast 5 Ways

If you enjoy avocado as much as I do, then you’re going to love today’s article.  I’ve got 5 fresh avocado recipes for you below!

Avocado Toast 5 Ways In particular, Avocado Toast.  The concept is fairly simple.  Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste.  The flavors should be bright without covering up the cool grassiness of the avocado.  Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast.  It’s that easy!  I like to use whole wheat bread here, but sourdough or country bread would also work well.

Avocado Toast can be enjoyed for breakfast or as an afternoon snack.  Avocado is packed with healthy fat and nutrients, so I find that just 1 slice can keep me full and satisfied until my mid-morning meal.  I’ve also served these luscious green beauties as an appetizer (on thin slices of seedy baguette).

To take things up a notch, here are 4 variations on the basic Avocado Toast:

  • Egg + Bacon + Chive.  A dressed up version perfect for Saturday breakfast.
  • Frisée + Bacon + Lemon.   Similar to one of my favorite sandwiches (minus the tomato).
  • Tomato + Basil + Balsamic.  Italian flavors that pair well with avocado.  Serve as an afternoon snack or a simple appetizer before dinner.
  • Corn + Chile + Lime.  My Mexican spin on Avocado Toast.  Big, bold flavors.

The recipes below are more like loose guidelines.  I barely included exact measurements, because most of the toppings are to taste.  Don’t like red onion?  Leave it out.  Love bacon (like me), add more.  A scatter of this.  A sprinkle of that.  Just know that the flavors in each recipe work well together.  Quantities of toppings are up to you.  Also, each recipe uses just 1/2 an avocado.  If you don’t plan on using the other half immediately, sprinkle the cut side with acid (lemon or lime juice), press plastic wrap directly against the flesh of the avocado, and store in the refrigerator.  Continue reading for the recipes.

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Romesco’s Cucumber Martini

It’s about to get all sorts of tasty up in here.

Cucumber Martini Several weeks ago, I had an outstanding meal at Romesco in San Diego with my boyfriend Jorge.  David Nelson, a friend and food writer extraordinaire, also joined us for the afternoon.  Romesco, known for its upscale Mexican-Mediterranean cuisine, is a must-visit restaurant by Chef Javier Plascencia.  Jorge and I had a fantastic experience at Misión 19, another Chef Plascencia hotspot, just months earlier in Tijuana, so I had a feeling that Romesco would be a treat.  And let me tell you.  It was.  Continue reading for highlights from our meal at Romesco, plus a recipe for their super tasty Cucumber Martini.

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Yogurt Panna Cotta with Easy Plum Compote

I’m not ready to give up summer just yet.

Yogurt Panna Cotta with Plum Compote Apples, pears, quince and pumpkins will all have their turn.  But for now, I’m holding on to summer with this Yogurt Panna Cotta with Plum Compote.  Panna cotta is a favorite dessert of mine, because the process is easy, and the results are spectacular.  Typically made with heavy cream, panna cotta is custard-like dessert that is thickened with gelatin instead of eggs.  The texture is smooth, rich and silky.  In this recipe, tangy whole-milk yogurt is flavored with sugar, citrus zest and an entire vanilla bean, then firmed up with powdered gelatin.  After an overnight chill, the panna cotta is topped with a sweet-tart Plum Compote (made with 3-ingredients!), and fresh, fragrant mint leaves.  So simple.  So delicious.  Continue reading for the recipe.

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Green Goddess Guacmole

You guys, this guac is so darn tasty.

Green Goddess Guacamole A mashup of green goddess dressing and guacamole, this rich, herb-flecked dip is completely and utterly addicting.  Rumor has it that green goddess salad dressing originated in the 1920’s in San Francisco.  The dressing is typically made with mayo, sour cream, anchovy, lemon and a flurry of finely chopped fresh herbs.  Here, I’ve taken some of these flavors, and applied them to one of my favorite Mexican dips, guacamole.  This recipe starts with cool jade cubes of ripe avocado.  Finely chopped shallot, garlic, parsley, cilantro, chive and tarragon are then added with sour cream and anchovy paste.  Lime juice and kosher salt bring everything to life.  The entire mixture is mashed with a fork to keep the texture somewhat chunky.  Each bite of this adventurous guacamole is packed with incredible herbaceous flavor.  Continue reading for the recipe.

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Watermelon Ginger Spritzer

I’m keeping things short and sweet today.

Watermelon Ginger Spritzer And when I say short, I’m referring to the serious lack of time it takes to blend up this delicious, non-alcoholic beverage.  The sweetness comes in two forms.  First, chunks of watermelon ripe with fragrant, sweet juices are blended and strained, forming the most vibrant-colored liquid.  The pure essence of watermelon really.  Second, sweet and spicy Ginger Syrup is added to the mix for depth of flavor.  The drink is finished with freshly squeezed lime juice for balance, and sparkling water to lighten the texture.  This Watermelon Ginger Spritzer is crisp, seasonal, and incredibly refreshing.  A perfect summer beverage.  Continue reading for the recipe.

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Rainbow Fruit Purees

San Diego LGBT Pride is this weekend, and I’m celebrating with a kaleidoscope of organic fruit purees.  Each puree destined for a glass of champs of course ;)

Rainbow Fruit Making your own fruit purees at home is an easy task.  Simply blend ripe, organic fruit with sugar and citrus juice, strain, and serve!  That’s it.  For reals.  Sugar and citrus (lemon, lime or orange) help to amp up the flavors of any fresh fruit.  Once you’ve mastered one puree, try making a vibrant rainbow of purees with strawberries, papaya, mango, honeydew, watermelon, blueberries and blackberries.  All the organic produce featured in this article was purchased at the new Jimbo’s… Naturally! at Westfield Horton Plaza.  They have a seriously gorgeous selection of fresh herbs and fruit.

You can serve this edible spectrum with champagne, sparkling wine, Prosecco or sparkling water.  Place a few tablespoons of puree at the bottom of a glass, then top of with bubbly.  A perfect addition to any Pride Weekend brunch table!  Continue reading for the recipes.

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Better With Bacon

Everything’s better with bacon, right?  Even this cocktail.

Better With Bacon Cocktail Better With Bacon, a cocktail from Greg Henry’s Savory Cocktails, starts by steeping sliced bacon in a mixture of peppery rye, lime juice, simple syrup, and liquid smoke.  After a 10-minute infusion, the bacon-rye mixture is strained over ice, and shaken until well-chilled.  Finished with a simple slice of cooked bacon, this savory cocktail is crisp, bright and full of intrigue.  The liquid smoke amps up the smokiness of the rye and bacon, while the lime juice cuts through the rich, heavy flavors.  Simple syrup is added for balance.  In addition to my Bacon Bloody, this Better With Bacon cocktail is one of my favorite ways to consume bacon in liquid form.  If you are a bacon-lover (like me), I’d highly recommend that you give this cocktail a try.  The ingredient list is fairly simple, and you could even use bourbon here if you didn’t have rye on hand.  Continue reading for the recipe.

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Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

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