Ready or NotPosted by Brad Yoshimitsu on Monday, October 22nd, 2012 at 3:58pm.
The first recipe is for a great Fall cocktail. I found it in Bon Appetit. It is described as Sweet, Spicy and Savory...nuff said. With creative cocktails being in vogue, you can now find many bars and restaurants that have award winning cocktails and mixologists, I didn't make that word up. So in order to make a crowd pleaser, you can't just serve Cosmos. Sorry ladies, but it's true... Boring! Try this recipe instead.
2 oz. Top Shelf Kentucky Bourbon - I recommend Woodford Reserve, it's a mellow and delicious at a reasonable price. If you want to break the rules, try Colorado's own Stranahan's. A bit more pricey but worth it!
1 tsp. Texas Pete Fiery Sweet Sauce Dash of bitters
1 oz. Orange juice
1/4 tsp. Vanilla bean paste
Mix all ingredients in an ice-filled shaker, pour over ice in rocks glass and garnish with an orange peel.
The next recipe is a delicious and fun hors d'oeuvre that will go great with your new favorite cocktail. This is a recipe for Queso Fundido. You can keep in warm in crock pot, fondue pot or in skillet.
1 tomato, chopped
1 serrano chile, seeded, chopped
2 Tbsp. chopped fresh oregano
8 oz. coarsely grated Montery Jack
8 oz. coarsely grated mild yellow cheddar
1 Tbsp. all purpose flour
1 - 4oz. link fresh chorizo or hot Italian sausage, casing removed
1/2 cup minced onion
1/2 cup lager (beer)
Mix tomato, chile, and oregano in a small bowl. Season with salt, let stand for 30 mins.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook Chorizo in a saucepan over medium heat, breaking it up until it begins to render, about 1 minute. Add onion and continue to cook until onion is soft, about 5 minutes.
Transfer chorizo mix to a small bowl and return saucepan to heat. Add beer, simmer stirring occasionally. Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth. Stir in chorizo mixture and viola!
Enjoy these delicious recipes courtesy of Bon Appetit.
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