Beer and Vegetables One-Pot Dish

Put all the vegetables in a pot. Get a six pack of beer. Drink five of them. Cook the vegetables in the last beer.

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Roasting vegetables is a go-to winter move in our house. Adding a splash of beer never hurts, either. And by splash, I mean a bottle or two. That’s why we’ve taken to a one-pot vegetable dish that lets us combine our love of vegetables, beer, LeCreuset and fancy things that did not require as much effort as they would appear.

 

 

Pink Grapefruit Champagne Sorbet

pink grapefruit champagne sorbet custom thumbnail 2I like breaking out the ice cream maker to make boozy sorbet for parties.* New Year’s had me thinking about this Pink Grapefruit Champagne Sorbet.

If you don’t have an ice cream maker, you can also make a granita by throwing the same ingredients into a baking dish, then freezing it and scraping it down with a fork every 30 minutes.

If you don’t have the time to make a granita, there’s still good news: You can just throw the bottle of champagne into the ice cream maker about 25 minute before midnight and you’ll have a champagne slushy to serve.

If you don’t have an ice cream maker or the time to make a granita, just be honest with yourself and drink the bottle of champagne alone.

Remember: Anyone can drink a bottle of champagne. Let’s eat one.

*At times, parties of one.

Cilantro Three Ways

When our friend Tonya came to visit for the weekend, we wanted to make some really special dishes using one of her favorite ingredients, leading us to cilantro hummus and cilantro chutney. Tonya is one of our dearest friends and, as such, these visits often lead to a dramatic reading from “I Could Pee On This” while wearing a mixing bowl as a hat in the bathtub and kicking us in the shins if she doesn’t like the meal we’ve prepared. So we also wanted to make sure we had a fancy cocktail to distract her in case she didn’t like the dishes.

Good news: She likes all three takes on cilantro, and we hope you do, too.

That business about her kicking us in the shins is not true. She would never do such a thing. She kicks us in the face.

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Cilantro Hummus

What to Have

  • fresh cilantro (one bunch), hard stems removed
  • 1 cans chickpeas
  • 1 jalapeno pepper
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • salt and pepper

What to Do
Combine half the cilantro and all other ingredients in food processor. Blend until smooth. Add more cilantro to taste.

cilantro chutney with mark

Cilantro Chutney

What to Have

  • 1 bunch fresh cilantro
  • 1 serrano pepper, some seeds removed
  • 1/4 cup chopped white onion
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon salt

What to Do
Pulse all ingredients in blender. Leave some coarseness.

YIMK Absolut Cilantro cocktail - with mark

Absolut Cilantro Martini

What to Have

  • Absolut Cilantro
  • Coconut Water
  • Mango Nectar
  • Lime
  • Cilantro

What to Do
Combine two parts Absolute Cilantro, one part coconut water, one part mango nectar and a squeeze of lime juice in a cocktail shaker. Shake vigorously. Pour into glass and serve with a cilantro sprig.

Thanksgiving Side-Dish Face-Off: Kale and Brussels Sprout Salad

Behold: Kale and Brussels Sprout Salad. So good that you ignore the fact that "brussels sprout" is a weird thing to say. They should have called it "Baby Cabbage on a Stick." Imagine the state fair tie-ins and trickery. Damn, sometimes I wonder why no one checks with me on these things.

We’re kicking off the Thanksgiving Side-Dish Face-Off today, as I am the type of person* who documents hosting his first Thanksgiving and then creates a fake movie trailer about it. First up, Salad No. 1: Kale and Brussels Sprout Salad. Next, Salad No. 2: Shaved Root Vegetable Salad.

If you hated brussels sprouts as a kid, I hope you’ve apologized to your parents for being wrong. Because you were wrong. They are delicious. They are what would happen if cabbage were miniature and grew on stalks. You cannot deny that that is nature at its finest. Think of something you like, and then imagine it miniature and on a stalk. Better, right? Yeah. Better. Continue reading

Pitchers of jalapeño-infused tequila help you say goodbye to summer

If you have jalapeños, tequila and 15 minutes, I can make you happy.

It’s happening. Summer is leaving us. Show it who’s boss by creating your own kind of heat. In a jar. With peppers. We’re talking about spice here, not capturing actual sunshine in a jar. If I knew how to do that, I wouldn’t tell anyone else how. Except you. And we would make millions selling it in, I don’t know, let’s say … Canada. And we’d make all sorts of “You can put this where the sun don’t shine” merchandise.

Dream big, friend. We’ll figure it out. Continue reading

The best news about basil vodka you will read all day

We made Strawberry Basil Martinis with Square One Basil Organic Vodka. Yes, our martini shaker is taller than the bottle. No, that is not because the bottle is short.

I grabbed a bottle of Square One Organic Basil Vodka earlier this week. In return, it grabbed me in that special place that makes you feel warm and fuzzy, which, if I understand anatomy correctly, is your liver.

I am a fan of drinking basil vodka, and usually infuse it myself or muddle it with strawberries. Square One has graciously agreed to save me lots of time infusing basil vodka by making it for me. I’ve decided to use a portion of that extra time spreading the word about basil vodka, and the remainder shall be spent discussing the British television program “Misfits” with the zero others I know who also watch it.

I did two things with the basil vodka: Continue reading

Texas Caviar

Texas Caviar: When you make something this healthy, it's best to balance it out by eating it with chips.

During our Tastes Like Freedom party, we grilled pizzas, potato and paneer skewers and eggplant for baba ganoush. But I knew I’d need a few things I could whip together beforehand and toss on the table. I remembered I hadn’t made one of my favorite dishes this summer — Texas Caviar. I realize this reveals just how pretentious I can get, but I tried several times to think of a better name for the dish. I settled on Salsa Fresca for the menu for the party … but at least one friend was horrified, thinking I’d taken the Tequila Fresca idea a bit too far and turned it into food. Hadn’t thought of that.

The appeal of the dish is that it’s so easy. You open cans. You put the contents together. You pour on some dressing. You chill it. You immediately remove it from the fridge and eat an inappropriate amount to make sure the flavors are right. You chill it again. You serve it. You continue to eat an inappropriate amount, this time in front of your guests.

I’ve tried to fancy up the flavors quite a bit … and am convinced that the real secret is Seven Seas Italian dressing. Fancy yours up as you like, but the dressing will do the trick. Continue reading