Yummy! Just poured the Friday Cocktail’s as I start my work in the kitchen to pre-pare tonight’s recipe’s for Casaculinarian.com
Thanks for visiting and check out all tonight’s recipes… Please don’t hesitate to hit a the top banner page’s if you like them, they will only help make the site bigger and better! Pair this weeks Friday Cocktail with the Salad link below. Go see all my Friday Cocktails under Friday Cocktails in Categories.
Good Thursday morning from Casaculinarian.com. As we are only a day away from our Friday Cocktail Hour, I first wanted to share some themed Super Bowl Cocktails I found on the Web. These are not my recipes or my images… Three full days left before Sunday to get ready for your Super Bowl Party!
Mile High Martini’s
The Mile High Martini (Denver Broncos)
Note: DOSA’s lead bartender, Chris Lukens, makes his spiced agave syrup by bringing agave syrup, green cardamom, cloves, star anise, cinnamon and sliced bird’s eye chiles to a simmer. Turn off heat, then cover and let steep to desired level of spiciness. Strain and cool completely before using.
1 1/2 ounces Leopold’s Colorado gin
1/2 ounce creme de peche
1/2 ounce housemade spiced agave syrup
1/2 ounce fresh lime juice
1/4 ounce creme de ginger
3 dashes Thai bird’s eye chile tincture
Lime peel, to garnish
Add all the ingredients, except the lime peel, to a cocktail shaker filled with ice. Shake well, then double-strain into a large coupe. Garnish with lime peel.
— Chris Lukens, DOSA, San Francisco
Serves 8 to 10
1 bottle Viniq Original
15 ounces Schweppes club soda
4 ounces tart sweet and sour mix
4 ounces Grand Marnier
Lemon wheels, to garnish
In a punch bowl, combine the Viniq, club soda, sweet and sour mix and Grand Marnier. Add ice chips and lemon wheels. Serve immediately.
Happy Birthday to my wonderful Mother… I love her so much and know my Dad up above is toasting some Limonchello to her…
She taught me to start cooking in 6th grade. She was working and would go over the recipe with me the night before. It wasn’t long till I was charging my friends for a Breakfast Menu in the Summer when we were off from school…
Just a note. Some folks have said there is no place to comment? You have to choose a recipe and then you can comment. Mrs. Paz has a large lead but lots of time left. Thanks for visiting Casaculinarian.com
This is a great twist on the classic Hurricane. I will pair it with some Dim Sum… These drink recipes are not my recipes, they are cocktails we found on the Web and enjoyed! So we are just passing them on. There will be a “What if we get snowed in Saturday Cocktail” coming later. Keep posted…
1.5 oz. mango rum
1.5 oz. dark rum
orange juice 1.5 oz.
pineapple juice 1 oz.
Grenadine 1 splash
Garnish with orange slice and cherry.
In a Hurricane Cocktail Glass add ice. Pour all ingredients in a shaker and shake. Pour over rocks. Garnish with orange peel and cherry. Pair with Dim Sum. Link below.
Fresh Salmon Fillets 4-6 oz. 4-6 pieces based on your family
paprika 2 tablespoons
salt and pepper taste
Old Bay Seasoning 1 tablespoon
cayenne pepper 1/4 teaspoon
dry thyme 1/4 teaspoon
parsley 1 teaspoon
olive oil for drizzling
lemon juice 1 tablespoon
white wine 1/4 cup
water 1/8 cup
Mix all seasonings in a small bowl. On a sheet pan pour your wine, water, and lemon juice. Lay Salmon on top. Drizzle Salmon with Olive Oil and coat each piece of fish with seasoning mixture. Bake 25-35 minutes at 350 degrees. Cook to your desired tempeture. Remember well done is 165 degrees. Most people like there Salmon Medium Well. Soft in the middle but cooked.
barley soaked 2 cups
fresh spinach 1/2 cup chiffonade (sliced)
sundried tomatoes 1/4 cup julienned and blanched in salted water
fresh parsley chopped 2 tablespoons
fresh basil chiffonade 2 tablespoons
olive oil 1/4 cup
grated parmesan cheese 1/8 cup
lemon juice 2 tablespoons
salt and pepper taste
granulated garlic 1/2 teaspoon
onion powder 1/2 teaspoon
Soak Barley in water for 20 minutes prior to cooking it. In a medium pot on medium heat bring water to a boil. Cook barley on medium heat 20-24 minutes or until tender. Drain and add to a mixing bowl. Add all of the rest above ingredients to your mixing bowl and mix thoroughly. Serve warm or room temperature, along side of your Roasted Salmon. Thank you Chef Maurice, enjoy!
Ok, day three and I think I nailed it! Crispy and Light… I think I’m happy with my latest high gluten flour Pizza dough. Looks good, tastes good, and I was able to throw it in the air. It spun beautifully. Coming soon somewhere in the Pocono’s. Paired with traditional Sunday house wine, Chianti. Here’s a couple more pictures… Thanks for reading. Casaculinarian.com