Month: April 2018

How To Make A Perfect Margarita

~ John Matthew IV ~ Leave a comment
  1. Fill shaker with broken cubed ice.
  2. Squeeze 2 fresh lime wedges into shaker.
  3. Add 2 ounces of Cuervo 1800.
  4. Add 1/2 ounce of Jose Cuervo White.
  5. Add 1 1/4 ounces of Rose’s Lime Juice.
  6. Add 1/2 ounce of Bols Triple Sec.
  7. Add “a splash” of Bols Orange Curacao.
  8. Cover shaker tightly.
  9. Shake vigorously.
  10. Flip shaker in the air twice.
  11. Rim glass with lime peel (the outside only).
  12. Salt … the outside only.
  13. Add fresh ice.
  14. Strain mixture over ice.
  15. Squeeze in 1 lime wedge and toss rind over left shoulder.
  16. Enjoy.

Asparagus With Brown Butter

~ John Matthew IV ~ Leave a comment

INGREDIENTS

  • 2 dozen large asparagus stalks with tight, firm tips (about 1 1/2 pounds; 4 per person)
  • ½ cup water
  • 6 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley

PREPARATION

  1. Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
  2. In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
  3. Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it.
  4. Garnish with parsley, and serve immediately.

https://cooking.nytimes.com/recipes/11410-asparagus-with-brown-butter

 

A Syrah/Shiraz-Friendly Recipe

~ John Matthew IV ~ Leave a comment

This recipe yields 4 servings, which means you can enjoy it and a bottle of wine with friends.

And the wine to serve? Syrah from California or Shiraz from Australia.

LIVER AND ONIONS

Ingredients

  • 1¼ lbs. calves or veal liver, thinly sliced
  • 1 cup of flour
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste
  • Dry mustard, to taste
  • 3 teaspoons bacon fat
  • 2 yellow onions, thinly sliced

Preparation

  1. Season the flour with salt, pepper, paprika and dry mustard. Mix well.
  2. Dredge the calves or veal liver in seasoned flour, and set aside.
  3. Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent (about 2 minutes).
  4. Remove onions from pan with a slotted spoon, and set aside on a serving dish.
  5. Add 2 more teaspoons of bacon fat to the skillet. Add the liver slices, working in batches. Fry until browned on both sides.
  6. Meanwhile, in a separate pan, sauté onions.
  7. Add onions to liver slices, toss, and serve.

From: https://blog.vinesse.com/2013/01/18/a-syrahshiraz-friendly-recipe/